White Chocolate Tres Leches

White Chocolate Tres Leches

Yield: 16
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Cooling Time: 15 minutes
  • Total Time: 1 hour 10 minutes (+ 15 minutes cool time)


For the cake:

  • 3 Tablespoons Bake Believe® White Chocolate Baking Chips
  • 1 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup monk fruit erythritol sweetener, granulated
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy whipping cream

For the cream sauce:

  • 3/4 cup unsweetened coconut milk
  • 1 Tablespoon monk fruit erythritol sweetener, granulated

For the topping:


  1. Preheat oven to 325F. Grease an 8×8 baking pan.
  2. To make the cake: In the microwave or on the stove, melt white chocolate baking chips.
  3. In a large mixing bowl with an electric mixer, beat butter and sweetener until creamy. Add eggs, vanilla, whipping cream, and melted baking chips. Beat to incorporate.
  4. In a small mixing bowl, whisk almond flour, baking powder, and salt. Add mixture to wet ingredients and mix to combine.
  5. Transfer to prepared baking pan. Bake 40-50 minutes, until a toothpick inserted into the center comes out clean. Remove cake and cook 15 minutes.
  6. To make the cream sauce: In a small pot, heat coconut milk and sweetener over low heat. Simmer 10 minutes, stirring often, until thickened.
  7. Once cake has cooled, carefully invert it onto a serving platter. Drizzle with cream sauce.
  8. In a large mixing bowl with an electric mixer, beat heavy whipping cream and sweetener on high speed until fluffy. Spread mixture over cake.

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