I love making tres leches!! And this one did not disappoint! It's def not like the real deal! But close enough to save room for more food on my birthday lol
Cake:
2 cups almond flour, sifted
1 tablespoon baking powder
1/2 cup sweetener
1 tablespoon vanilla extract
4 ounces cream cheese, softened
2 tablespoon butter
2 tablespoons avocado oil
4 eggs
1/4 cup sour cream
Pinch salt
Cinnamon powder (I added some between the layers)
For the 3 mills check out my TRES LECHES post for recipe!
For my condensed milk My Cook Book
Directions:
Preet heat the oven to 350°
Enable mix the butter and sweetener until nice and creamy. Add in the eggs, butter oil, and vanilla. Once that's nice and combine all today between adding the almond flour and baking powder and sour cream mix in between each.
Pour in prepared loaf pan line with parchment paper and bake for 45 to 50 minutes. Check it out 40 minutes.
Out of the oven poke holes and pour Tres leches milk mixture, cover with plastic wrap and place in the fridge for at least 48 hours.
Ice with your favorite whip cream, or check out my cookbook for a homemade recipe.
If you miss having oatmeal cookies! Or try not to have oat cookies too often this will be your go to recipe! It is so good and you will feel like you are having a oatmeal cookie!!
Ingredients:
1 cup almond flour
1/3 cup granulated sweetener
1/4 cup brown/golden sweetener
1/2 cup butter
1 tablespoon vanilla extract
1 cup walnuts
1 large egg
1 teaspoon baking powder
1 cup shredded coconut
1/4 cup chopped almonds
1 tablespoon oat fiber or coconut flour
Dash cinnamon and salt
1 tablespoon caramel or maple syrup @choczero
Use code LIFTINGISCAKE
1/3 cup white chocolate chips @choczero
1/3 cup freeze dried strawberries
Directions:
Preheat the oven to 350° and prepare a cookie sheet with parchment paper.
In a bowl at all, the ingredients except the chocolate chips and the freeze dried strawberries.
When will combine use a small cookie scoop and sheep and flatten cookie dough. They do tend to retain shape.
Bake cookies for 11 to 12 minutes, start checking them at the eight minute mark edges should be golden brown. Allow them to cool on cookie sheet before removing place in the fridge so they sit better for a cookie cake will depend on the size of the pan for baking time.
Enjoy!
I am so ready for fall!! Here is a quick easy recipe you can take to any gathering or just enjoy!! I’m obsessed with these! They low-carb and sugar-free!!
Cupcake:
1 yellow cake mix sugar-free (16 ounces)
1 cup water
1/4 teaspoon cinnamon powder
1/2 teaspoon pumpkin spice
1 tablespoon vanilla extract
15 ounces pumpkin purée
Topping:
8 ounces cream cheese
1/2 tablespoon vanilla extract
3 tablespoons sweetener
1 large egg
Directions:
Preheat oven to 350 and prepare your muffin pan with cupcake liners.
In a bowl combined all the cupcake ingredients. In a second bowl mix the cream cheese topping mixture.
Scoop cupcake batter and add around 1 tablespoon of cream cheese on top. Using a toothpick swirl the top.
Bake for 16 to 18 minutes, or until knife comes out clean.
Topped them with whipped cream and some cinnamon powder.
What’s your favorite fall flavor??
