High Protein Tres Leches Cake

Elevate your dessert game with this High Protein Tres Leches Cake—a guilt-free twist on the classic Latin American treat! This recipe combines the rich, indulgent flavors of a traditional tres leches cake with a protein-packed makeover, thanks to ingredients like egg whites, protein powder, and Greek yogurt. The airy almond flour sponge is delicately soaked in a luscious trio of almond milk, evaporated milk, and sweetened condensed milk, while keeping sugars in check with substitutes like erythritol. Topped with a light whipped cream layer, a dusting of cinnamon, and optional fresh berries, this protein-rich dessert is perfect for fitness enthusiasts and dessert lovers alike. Ready in just 50 minutes (plus chill time), it’s a decadent but smart choice for your next dinner party or post-workout snack.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 6 large Egg whites
• 4 large Egg yolks
• 60 grams Protein powder (vanilla or unflavored)
• 120 grams Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 120 grams Granulated erythritol or sugar substitute
• 2 teaspoons Vanilla extract
• 240 milliliters Unsweetened almond milk
• 240 milliliters Evaporated milk (or light evaporated milk)
• 200 milliliters Skimmed sweetened condensed milk
• 100 grams Greek yogurt (plain, nonfat)
• 120 grams Whipped topping (e.g., sugar-free or light)
• 1 teaspoons Ground cinnamon (optional, for garnish)
• 150 grams Fresh berries (optional, for serving)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking dish lightly with cooking spray or line it with parchment paper.

Step 2

In a medium bowl, sift together the almond flour, protein powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the erythritol (or sugar substitute) and continue beating until stiff peaks form. This will give your cake a light, airy texture.

Step 4

In a separate bowl, whisk the egg yolks together with the vanilla extract until pale and creamy.

Step 5

Gently fold the egg yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the mixture.

Step 6

Slowly fold the dry ingredients into the egg mixture in small batches until fully incorporated. Be gentle during this step to maintain the airiness of the batter.

Step 7

Pour the batter into the prepared baking dish and spread it evenly using a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool completely in the baking dish.

Step 9

In a large mixing jug, whisk together the almond milk, evaporated milk, sweetened condensed milk, and Greek yogurt until smooth.

Step 10

Using a skewer or fork, poke holes all over the surface of the cooled cake to allow the milk mixture to seep through.

Step 11

Slowly pour the milk mixture evenly over the cake, ensuring it soaks into the holes. Cover and refrigerate for at least 2 hours or overnight for the best results.

Step 12

Before serving, spread the whipped topping evenly over the cake. Sprinkle with ground cinnamon, if desired, and garnish with fresh berries.

Step 13

Slice into squares and serve chilled. Enjoy!

Nutrition Facts

Serving size	1653.1 grams (1653.1g)

Amount per serving	% Daily Value*
Calories	2624

Total Fat 114.30g	147%
Saturated Fat 34.60g	173%
Polyunsaturated Fat 0.70g
Cholesterol 888mg	296%
Sodium 3518mg	153%
Total Carbohydrate 351.50g	128%
Dietary Fiber 21.90g	78%
Total Sugars 164.70g
Protein 153.70g	307%

Vitamin D 264IU	1318%
Calcium 2380mg	183%
Iron 10mg	53%
Potassium 2797mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 20.2%

Carbs: 46.1%