This tasty version of the classic Latin America dessert, tres leches, features less carbohydrates than the original recipe. This cake jar recipe uses zero-sugar whipped topping and a Keto-friendly cake mix and takes about 20 minutes of prep time.
TRES LECHES CAKE JARS
1 package (10.6 oz. each) Duncan Hines Keto Friendly Yellow Cake Mix
3 tablespoons coconut oil, melted
3 large eggs
2 cups Reddi-wip Zero Sugar Dairy Whipped Topping (cooked in microwave for 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
■ Preheat oven to 350 degrees Fahrenheit. Place paper liners in 12 muffin cups.
■ Stir together cake mix, water, melted coconut oil and eggs in a large bowl until well blended, about 50 strokes. Divide batter evenly into muffin cups. Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool completely on a 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 a 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.