Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons baking soda

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• ¾ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups pumpkin puree (strained through cheesecloth to remove excess liquid)

• 4 large eggs

• 12 oz evaporated milk

• 14 oz sweetened condensed milk

• ⅓ cup heavy cream

• ⅔ cup Disaronno Amaretto

For the Spiced Whipped Cream

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon Disaronno Amaretto

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice.

3. In a stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in the eggs, one at a time.

4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 1 hour.

2. Soak with Tres Leches

1. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Amaretto.

2. Once the cake is cooled, poke holes all over with a fork.

3. Slowly pour the milk mixture over the cake, letting it soak in. Cover and refrigerate overnight.

3. Make the Whipped Cream

1. Beat the heavy cream until it begins to thicken.

2. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.

3. Spread evenly over the chilled cake. Garnish with extra cinnamon if desired.

Tips & Notes

• Pumpkin prep: Straining the pumpkin puree is key for keeping the cake light, not soggy.

• Overnight rest: The cake tastes best when chilled at least 8 hours, allowing the milk mixture to fully absorb.

• Amaretto swap: For a non-alcoholic version, replace Amaretto with an equal amount of milk or cream.

Make-Ahead & Storage

• Make-Ahead: This cake is perfect to make the night before serving.

• Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed cold.

Serving Suggestions

• Dust with extra cinnamon or nutmeg before serving.

• Top with crushed candied pecans for a crunchy finish.

• Serve with a cup of coffee or chai for the ultimate fall dessert pairing.

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These Low Carb Banana Cocoa Muffins are a perfect little treat when you want something sweet without the sugar overload. I’ve been cutting back on carbs lately, focusing on more protein, veggies, and natural ingredients — and these muffins have been one of my favorite go-to bakes.

Most low-carb recipes I came across either called for ingredients that tasted a little off or didn’t quite satisfy the way a good dessert should. That’s why I wanted to create something that feels indulgent but still fits a balanced way of eating.

I don’t use artificial sweeteners like aspartame or sucralose — they’re just not my thing. Instead, I lean on natural options. Stevia works well, but I’ve found Xylitol gives these muffins the best flavor and texture. It’s not as common in every grocery store yet, but it’s worth tracking down.

Ingredients

• 1¾ cups low-carb baking mix (such as Bob’s Red Mill)

• ⅓ cup Xylitol sweetener

• ⅓ cup dark cocoa powder

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 ripe bananas, mashed

• 1 cup low-fat Greek yogurt

• 2 large eggs

• 1 tablespoon Stevia nectar

• 4 tablespoons peanut butter (optional, for topping)

• 2 tablespoons sugar-free chocolate chips (Lily’s, ChocZero, or similar, for topping)

Instructions

1. Prep the Oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Wet Ingredients

In a medium bowl, mash the bananas until smooth. Stir in the Greek yogurt, eggs, and Stevia nectar until well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the baking mix, Xylitol, cocoa powder, baking powder, baking soda, and salt.

4. Make the Batter

Add the dry mixture to the wet ingredients and stir until just combined — don’t overmix.

5. Fill the Muffin Tins

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with sugar-free chocolate chips. If using peanut butter, add a small dollop on top before baking.

6. Bake

Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

Let muffins cool on a wire rack for about 15 minutes before serving.

Tips & Notes

• Chocolate chips: Use sugar-free chocolate chips (Lily’s, ChocZero, Bake Believe) to keep this recipe low carb. If unavailable, chop up a bar of 85–90% dark chocolate.

• Bananas: The riper, the better — they add more natural sweetness.

• Sweetener swap: Xylitol can be replaced with monk fruit or erythritol.

Make-Ahead & Storage

• Storage: Keep in an airtight container in the fridge for up to 5 days.

• Freezer-friendly: Freeze cooled muffins for up to 2 months. Thaw overnight in the fridge or reheat gently.

Nutrition Facts:

87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein

If you’ve liked this low-carb, low-calorie recipe, please check these below:

Low Carb Donuts Glazed With Maple

Low Carb Chocolate Muffins With Almond Flour

Low-Calorie Airfood recipe ideas

This easy chocolate banana bread recipe lands somewhere between classic banana bread and a rich chocolate cake. It has a soft, moist crumb, plenty of dark chocolate, and just enough banana flavor to balance the cocoa without overpowering it.

Banana bread doesn’t really have a season in my kitchen. I’ll make it in the middle of summer or a few days before Christmas whenever ripe bananas are waiting on the counter. Still, this chocolate version feels especially good once the weather cools down—it’s simple enough for an ordinary afternoon but rich enough to serve as dessert.

The sliced banana and crunchy demerara sugar on top give the loaf a beautiful finish, while pockets of chopped chocolate make every slice feel a little indulgent. Serve it slightly warm and you may have trouble deciding whether to call it breakfast, banana bread, or chocolate cake.

Ingredients

Dry Ingredients

• 1¼ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• 1¼ teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients

• 6 tablespoons unsalted butter, softened
• 1 cup plus 2 tablespoons packed brown sugar
• 2 large eggs, at room temperature
• 4 ripe bananas, mashed
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 4 ounces dark chocolate chips

For the Topping

• 1 ripe but firm banana
• 1 tablespoon raw or demerara sugar

Instructions

1. Prepare the oven and pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the bread easily.
2. Combine the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: Add the softened butter and brown sugar to a large mixing bowl. Beat for 3–4 minutes, scraping down the sides as needed, until lighter and fluffy.
4. Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Finish the wet mixture: Add the mashed bananas, sour cream, and vanilla. Mix until combined. The batter may look slightly separated at this stage, which is normal.
6. Add the dry ingredients: Fold the dry mixture into the wet ingredients just until only a few streaks of flour remain. Avoid overmixing.
7. Fold in the chocolate: Add the dark chocolate chips and gently fold until evenly distributed and no dry flour remains.
8. Fill the pan: Transfer the batter to the prepared loaf pan and smooth the top.
9. Add the banana topping: Slice the firm banana lengthwise into three thin pieces. Arrange them over the batter and sprinkle with demerara sugar.
10. Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out without wet batter. Melted chocolate may leave a few moist streaks on the toothpick. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
11. Cool: Let the banana bread cool in the pan for 15 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool before slicing.

How to make the Sliced Banana Topping for Chocolate Banana Bread ?

• One whole banana is sliced down to its whole length, into three planks.
• The secret for this recipe isn’t to use one of those soft blackened bananas, save those for the batter, instead use a bright yellow one that is firm enough.
• Use a small kitchen knife, and slice it slowly. It’ll slice like butter.
• Just in case be sure to have a spare banana handy, in case things don’t go well.

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If you like this recipe, I’m sure you’ll also love this Strawberry Banana Bread recipe.