TRES LECHES JAR CAKE RECIPES

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LOW-CARB TRES LECHES CAKE JARS | READY SET EAT



Low-Carb Tres Leches Cake Jars | Ready Set Eat image

A tasty, lower-carb version of the classic Latin American dessert, Make this low carb tres leches cake jar recipe with Reddi-wip® Zero Sugar Whipped Topping and Duncan Hines® Keto Friendly Classic Yellow Cake Mix.

Provided by ReadySetEat

Total Time 165 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 11

1 pkg (10.6 oz each) Duncan Hines® Keto Friendly Yellow Cake Mix
1/2 cup water
3 tablespoons coconut oil, melted
3 large eggs
2 cups Reddi-wip® Zero Sugar Dairy Whipped Topping (about 10 seconds)
1/2 cup unsweetened almond milk
2-1/2 tablespoons confectioners erythritol sweetener
1 tablespoon vanilla extract
1/8 teaspoon salt
additional Reddi-wip® Zero Sugar Dairy Whipped Topping
ground cinnamon, as desired

Steps:

  • Preheat oven to 350°F. Place paper liners in 12 muffin cups.
  • Stir together cake mix, water, melted coconut oil and eggs in large bowl until well blended, about 50 strokes. Divide batter evenly into muffin cups. Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire rack.
  • Carefully remove muffin liners from cupcakes and gently press cupcakes into twelve 4-oz mason jars. Whisk together 2 cups Reddi-wip®, almond milk, sweetener, vanilla extract and salt in medium bowl. Slowly pour mixture over tops of cupcakes, dividing mixture evenly between jars. Cover jars and refrigerate at least 2 hours or overnight.
  • Just before serving, top each low-carb Tres Leches cake jar with Reddi-wip®, then sprinkle with cinnamon if desired. Serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 198

TRES LECHES (MILK CAKE) RECIPE | ALLRECIPES



Tres Leches (Milk Cake) Recipe | Allrecipes image

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Provided by Stephanie Watts

Categories     World Cuisine    Latin American    Mexican

Yield 1 -9x13 inch cake

Number Of Ingredients 12

1?½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1?½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  • Sift flour and baking powder together and set aside.
  • Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  • Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  • Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  • Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 34.6 g, CholesterolContent 81.5 mg, FatContent 13.7 g, FiberContent 0.2 g, ProteinContent 5.5 g, SaturatedFatContent 8.2 g, SodiumContent 86.8 mg, SugarContent 28.2 g

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