Introduction
If you are craving a dessert that combines the richness of chocolate with the smooth, creamy texture of flan, look no further than this Keto Chocoflan Cake. This keto-friendly twist on the beloved Mexican dessert offers the perfect balance of sweetness and indulgence, all while keeping your carbohydrate intake low. The cake has a decadent chocolate base topped with a layer of velvety flan, making each bite a delicious contrast of textures. Whether you’re celebrating a special occasion or simply want a sweet treat that fits your ketogenic lifestyle, this cake is sure to impress.

The beauty of this Keto Chocoflan Cake is that it’s not only low in carbs but also free from refined sugar. Using alternative sweeteners like erythritol and incorporating almond flour for the cake base ensures this dessert remains keto-friendly without sacrificing flavor. It’s perfect for those following a ketogenic diet or anyone who wants to enjoy a healthier, sugar-free dessert option. With rich flavors, a stunning presentation, and minimal carbs, this dessert is a must-try!

Ingredients

For the Caramel Layer:

  • 1/4 cup allulose (or erythritol, but allulose creates a better caramel texture)
  • 1 tablespoon butter (unsalted)
  • 1/2 teaspoon vanilla extract

For the Chocolate Cake Layer:

  • 1 1/2 cups almond flour (ensure it’s finely ground for a smooth texture)
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-processed for a richer flavor)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup erythritol or monk fruit sweetener (granular)
  • 3 large eggs, room temperature
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened almond milk (or coconut milk for a creamier texture)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup melted butter (unsalted)
  • 1/2 teaspoon instant coffee (optional, for enhanced chocolate flavor)

For the Flan Layer:

  • 8 ounces cream cheese, softened
  • 3 large eggs
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup erythritol or monk fruit sweetener
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Caramel Layer

Start by preparing the caramel layer, which will form the base of the cake. In a medium saucepan over low heat, combine the allulose (or erythritol) and butter. Stir constantly to ensure the sweetener dissolves completely. Allow the mixture to come to a gentle simmer, stirring frequently until it begins to turn golden. This should take about 5-7 minutes. Once the caramel has reached a rich, golden color, remove from heat and stir in the vanilla extract. Pour the caramel into the bottom of a greased 9-inch round cake pan and spread it evenly. Set aside to cool and harden while you prepare the rest of the cake layers.

Step 2: Make the Chocolate Cake Batter

In a large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, baking soda, salt, and erythritol (or sweetener of choice). In a separate bowl, beat the eggs with a hand mixer or whisk until they are light and fluffy. Add the heavy cream, almond milk, vanilla extract, melted butter, and instant coffee (if using). Mix everything until smooth and well combined. Gradually add the dry ingredients to the wet ingredients and mix until the batter is smooth and lump-free.

Step 3: Make the Flan Layer

To make the flan, blend the softened cream cheese in a food processor or blender until smooth and creamy. Add the eggs, coconut milk, erythritol, vanilla extract, and salt, blending again until everything is fully incorporated and smooth. The mixture should be thick and custard-like.

Step 4: Assemble the Chocoflan Cake

Preheat your oven to 325°F (163°C). To assemble the chocoflan cake, pour the chocolate cake batter into the prepared cake pan over the set caramel layer. Do not stir or mix. Next, gently pour the flan mixture over the chocolate batter. As the cake bakes, the flan layer will sink to the bottom while the chocolate layer rises to the top. This results in the beautiful layered effect of the chocoflan cake.

Step 5: Bake the Cake

Place the cake pan in the preheated oven and bake for 50-60 minutes. You will know the cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. The edges of the cake should be lightly golden, and the center should be firm yet slightly wobbly (the flan layer will continue to set as it cools). Allow the cake to cool in the pan for 10-15 minutes before transferring it to a cooling rack.

Step 6: Unmold and Serve

Once the cake has cooled completely, run a knife around the edges of the cake to loosen it. Place a large serving platter or plate over the cake pan and carefully invert the pan to release the cake. The caramel layer should now be on top, giving the cake its beautiful glossy finish. Slice and serve immediately or refrigerate for 1-2 hours before serving for a firmer texture.

Nutritional Information (per serving)

This recipe yields approximately 12 servings. Each serving contains:

  • Calories: 220 kcal
  • Fat: 18g
  • Protein: 6g
  • Total Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g
  • Sugar: 1g
  • Sodium: 100mg
  • Cholesterol: 75mg

SmartPoints (WW)

For those tracking SmartPoints (WW), this Keto Chocoflan Cake is a low SmartPoints option, making it perfect for those on the program:

  • SmartPoints (WW Green): 5 points per serving
  • SmartPoints (WW Blue): 4 points per serving
  • SmartPoints (WW Purple): 3 points per serving

These SmartPoints make it a great indulgent option for those following the WW program and looking for a satisfying dessert without breaking the points bank.

Why This Keto Chocoflan Cake Works for Keto Diets

The Keto Chocoflan Cake is an excellent dessert choice for anyone following a ketogenic or low-carb diet. Traditional chocoflan recipes are loaded with sugar, making them unsuitable for keto. However, in this version, we use keto-friendly sweeteners such as erythritol and monk fruit to maintain the sweetness without the carb content. Almond flour and cocoa powder form the base of the chocolate cake layer, providing healthy fats and fiber, while the rich cream cheese and coconut milk flan layer delivers a smooth, velvety texture.

This cake also contains minimal net carbs (around 3g per serving), making it suitable for anyone watching their carb intake. The ingredients are packed with healthy fats and proteins, keeping you satisfied for longer periods without causing blood sugar spikes. Plus, it’s free from gluten, grains, and refined sugars, aligning with the principles of a clean ketogenic diet.

Tips for Success

  1. Don’t Rush the Cooling Process: Allowing the cake to cool completely before unmolding is essential for achieving a smooth texture. The caramel layer can be delicate when hot, so be patient.
  2. Experiment with Flavorings: While this recipe uses vanilla and chocolate, you can add a dash of cinnamon or a splash of rum extract to give your cake a unique twist.
  3. Bake in a Water Bath: For the flan layer to cook evenly and maintain its creamy texture, place your cake pan in a larger pan filled with a little water. This will create a gentle, even heat for the flan.
  4. Storage Tips: This cake can be refrigerated for up to 3 days, making it great for meal prep or special occasions. You can also freeze the cake for up to 2 months, but ensure it is wrapped tightly in plastic wrap and foil to avoid freezer burn.

Conclusion

This Keto Chocoflan Cake is an indulgent, show-stopping dessert that’s perfect for any occasion. With its rich chocolate base, silky flan topping, and sugar-free caramel layer, it provides all the flavors of the traditional dessert while keeping carbs low and fat high. Whether you’re on a ketogenic diet, following Weight Watchers, or just looking for a healthier dessert, this cake is sure to satisfy your sweet tooth.

It’s easy to make, yet impressive enough to serve at gatherings or holidays. Best of all, this dessert will not derail your healthy eating habits, making it a perfect fit for those following a low-carb, high-fat lifestyle.