Low-Carb Tres Leches Cake

I remember the days when I used to go to the dessert section of the grocery store, praying they would have individual slices of tres leches available. Tres leches has always been one of my favorite types of cake. I worried that I wouldn't be able to make it without condensed or evaporated milk...but then I got creative and did it!! I've never been a fan of whipped topping on a cake, but I included it in the recipe for the other 90% of people who do :)

Ingredients for cake:
1/4 cup oat fiber
1.25 cup flaxseed meal
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
4 oz unsalted butter, room temperature
5 eggs
12 oz erythritol
1.5 tsp vanilla extract

Directions:
Preheat oven to  350° F. Combine the oat fiber, flaxseed meal, almond flour, baking powder, and salt. In a separate bowl, beat together the butter, eggs, and erythritol. Mix in the vanilla extract. Add to the dry ingredients and blend until the mixture is smooth. Bake for 25-30 minutes or until the top is slightly browned. Allow the cake to cool why you create the glaze:

Ingredients for glaze: 
1.25 cups heavy cream
2.5 eggs
1/4 cup almond milk
1/4 cup powdered erythritol

Directions: whisk together the heavy cream and eggs. Add the powdered erythritol and mix until smooth. Add the almond milk. 

Next, transfer the cooled cake to a dish and poke about a dozen small holes in the top. Since this cake isn't as absorbent as the flour-filled equivalent, the wholes will help with the absorption. Pour the glaze over the cake and let it sit overnight. 

Ingredients  for topping:
2 cups heavy whipping cream
8 oz. powdered erythritol
1 tsp vanilla extract

Directions: Beat the cream and erythritol together. Add the vanilla extract. Frost the cake and garnish if you're feeling fancy!

This recipe contains approximately 16 servings with the following nutritional information:
351 calories
32 g fat
3.3 g carbs
2.2 g fiber
1.1 g net carbs
​6.4 g protein