It might seem like pumpkin is on repeat here, but nothing wrong with trying to find another way to enjoy pumpkin this time of year – am I right?! Lovers of this seasonal flavor sensation will love my Lower Carb Pumpkin Maple Tres Leche Cake, a not-so-classic take on a popular Mexican dessert (which means “three milks” cake in Spanish).

Not only does it (lip) smack of pumpkin spice and maple, this pretty much sugar-free cake is free of table sugar (duh), taking the cake down from 56g carbs to just 18g carbs (and 500 calories to 358 calories) thanks to natural sweetener alternatives . . . aka, it’s sugar swap time!  Impress your guests with this feast-worthy and feel good yet low-carb dessert for the holidays – hint, hint, Thanksgiving dessert idea!

If you’ve ever made a poke cake, a tres leche cake is a similar idea. Traditionally, it’s a very delicate sponge cake that has been pricked with a fork all over the top to create little holes that are soaked with a trifecta of milk, evaporated milk, and sweetened condensed milk — before being topped with whipped cream. Swoon. 

However, as you can imagine, I had to make this holiday cake work for MY dietary needs, taste and lifestyle preferences – meaning, a low carb cake, pumpkin dessert, and easy Thanksgiving dessert recipe. So, first, I incorporated the pumpkin . . . must have pumpkin to satisfy my PSL cravings in a low-carb diet way. Plus I really don’t care for pumpkin pie, so this is a much-welcomed, easy Thanksgiving dessert recipe alternative). 

Second, I think a real sponge cake is just too much of a pain to make, requiring special cake flour, and egg whites that have to be whipped into soft peaks and ever-so-gently folded into batter and then pour into a parchment-lined springform pan. This all takes time and dirties a lot of dishes and I’m not into that – haha! So, I came up with a beat-in-one-bowl cake batter that you just pour into a 9” x 13” baking dish. WIN!

My third change, and another winning move, was to use a granulated low-carb natural sweetener (some of my favorite sugar swaps are pictured above, like allulose or stevia-erythritol blend from NOW Foods I like called Sugarless Sugar) instead of regular white sugar cane sugar. Also, instead of using real maple syrup which was my first idea, I decided to go with a natural maple flavoring to keep the carb count low, especially since I used regular all-purpose flour.

Also, instead of using Sweetened Condensed Milk, those little cans of ooey-gooey milky sugar overload that you get on the baking aisle, I decided it would be smarter to make my own sugar-free, low carb dessert recipe alternative but using plain evaporated milk and simmering with my sugar alternative until dissolved.

The result of all this low carb concocting? The Pumpkin Maple Tres Leche Cake was delicious and the hit of my husband’s late October birthday celebration, don’t think anyone realized it was “lower carb.” It doesn’t fit with a strict Paleo diet, using a ton of dairy and white flour (I know, I know, but I wanted that texture) and, if you are /keto, this is actually doable, but it will use the lion’s share of your daily carb allowance. But, hey, EVERYONE needs a treat now and then, and this is one that is a little more mindful of sugar content (also making it a better choice for diabetic diets)!

If your looking for another great low carb dessert for holiday entertaining, my Keto Caramel Pudding with Toasted Coconut. It’s been blowing up on Pinterest, you MUST try it too!

Do you have any low carb pumpkin recipes to tease me with? What easy Thanksgiving dessert recipe are you planning to make this year? Have you ever tried a Pumpkin Tres Leche Cake before?  Please share in the comments – XOXO, Jennifer 

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Lower Carb Pumpkin Maple Tres Leche Cake

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Not only does my Lower Carb Pumpkin Maple Tres Leche Cake put a fall season spin on a popular Mexican dessert, it is also free of traditional sugar (and thusly carbs and calories) thanks to a couple of smart swaps. It’s a great alternative to pumpkin pie at your next Thanksgiving or holiday meal.

Course: Dessert, holiday

Cuisine: latina, Mexican, Southwestern

Keyword: cheesecake, fall, low carb, pumpkin

Servings: 16 servings

Calories: 358 kcal

Ingredients

• 2 cups gluten-free flour blend (Like Bob's Red Mill) or if gluten free not a concern, may use all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pumpkin pie spice
• 1 cup granulated Stevia blend or Allulose with cup-for-cup measure or sugar, if you’d rather
• ¾ cup vegetable coconut oil
• 1 teaspoon vanilla
• 2 cups pumpkin puree 1 15-ounce can
• 4 large eggs at room temperature

For “tres leche”

• 17 ounces evaporated milk a 12-oz + 5oz can
• 1 ¼ cup granulated Stevia or Allulose
• ¾ cup heavy whipping cream
• 1 teaspoon natural maple flavoring

For the spiced cream:

• 2 cups heavy whipping cream
• 2 tablespoons granulated or powdered Stevia or Allulose
• 1 teaspoon cinnamon
• ¼ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees and generously grease a 9x13 inch sheet pan, set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice and set aside.
3. In a separate large bowl, combine the sugar alternative, coconut oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing well.
4. Add the flour mixture to the wet ingredients about a half-cup at a time, mixing well each time to prevent lumps. Spread batter into prepared pan and bake for 30-35 minutes, until a toothpick test pulls clean.
5. While cake is baking, prepare “tres leche” by adding evaporated milk to sauce pan over medium heat and stirring in 1 ¼ cup sugar substitute until dissolved. Let simmer for about 5 minutes, until slightly thickened. Remove from heat and stir in heavy cream and maple flavoring.
6. After cake as cooked, let cool in pan for 10 to 15 minutes, and then turn it out upside down on a large-enough serving platter (I used a lasagna dish). Any imperfections in dropping out of the pan will be covered by whipped cream later, so don’t fret if a bit sticks.
7. Use a fork to poke holes across entire surface of cake. Very slowly, pour tres leche mixture over cake, allowing it to seep in. If some pools around the edges, don’t worry, the cake will absorb most of it eventually.
8. Cover cake and refrigerate chill for least 4 hours or overnight.
9. Before serving, make the cream by using the whisk attachment of mixer to beat cream, sugar substitute, cinnamon, and vanilla together. Keep whisking until peaks form, which usually takes about five minutes.
10. Spread whipped cream evenly over the cake and sprinkle with a bit of ground cinnamon. Slice and serve with a light drizzle of maple syrup (optional).

Recipe Notes