Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.

In a mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt until well combined.

In a separate large bowl, cream together the softened butter and granulated keto sweetener until light and fluffy using an electric mixer.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the unsweetened almond milk until the cake batter is smooth.

Pour the cake batter into the prepared baking dish and spread it out evenly.

Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the tres leches mixture. In a mixing bowl, whisk together the coconut milk, almond milk, heavy cream, granulated keto sweetener, and vanilla extract until well combined.

Once the cake is done baking, remove it from the oven and let it cool slightly.

While the cake is still warm, use a fork or skewer to poke holes all over the top of the cake.

Pour the tres leches mixture over the cake, making sure to soak it well. Allow the cake to absorb the liquid for about 30 minutes.

While the cake is soaking, prepare the whipped topping. In a mixing bowl, whip the heavy whipping cream, keto sweetener, and vanilla extract together until stiff peaks form.

Once the cake has finished soaking, spread the whipped topping over the top of the cake.

Refrigerate the cake for at least 2-3 hours, preferably overnight, to allow the flavors to meld and the cake to set.

Before serving, you can optionally garnish the cake with some unsweetened cocoa powder or grated dark chocolate.

Enjoy your Keto Tres Leches Cake guilt-free! It’s rich, creamy, and perfect for satisfying your sweet cravings while staying on the keto diet.