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: 16servings
Calories: 358kcal
Ingredients
2cupsgluten-free flour blend (Like Bob's Red Mill)or if gluten free not a concern, may use all-purpose flour
2teaspoonsbaking powder
2teaspoonsbaking soda
1tablespoonpumpkin pie spice
1cupgranulated Stevia blend or Allulose with cup-for-cup measureor sugar, if you’d rather
¾cupvegetable coconut oil
1teaspoonvanilla
2cupspumpkin puree1 15-ounce can
4large eggsat room temperature
For “tres leche”
17ouncesevaporated milka 12-oz + 5oz can
1 ¼cupgranulated Stevia or Allulose
¾cupheavy whipping cream
1teaspoonnatural maple flavoring
For the spiced cream:
2cupsheavy whipping cream
2tablespoonsgranulated or powdered Stevia or Allulose
1teaspooncinnamon
¼teaspoonvanilla
Instructions
Preheat oven to 350 degrees and generously grease a 9x13 inch sheet pan, set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice and set aside.
In a separate large bowl, combine the sugar alternative, coconut oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing well.
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.
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.
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.
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.
Cover cake and refrigerate chill for least 4 hours or overnight.
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.
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).