Keto Chocoflan Cake is a mouthwatering dessert that combines two beloved favorites: chocolate cake and flan. This delightful creation offers all the rich flavors and indulgence you’d expect from traditional chocoflan but in a low-carb, ketogenic version. The dessert features a layer of creamy caramel flan on the bottom and a moist, chocolatey cake on top. It’s a perfect treat for those following a keto lifestyle or anyone looking to enjoy a delicious dessert. Get ready to savor the best of both worlds with this Keto Chocoflan Cake!

Recipe: Keto Chocoflan Cake
Ingredients:
The Caramel Layer:
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1/4 cup water
For the Flan Layer:
1 can (14 ounces) unsweetened coconut milk
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
4 large eggs
1 teaspoon vanilla extract
For the Chocolate Cake Layer:
1 1/2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Instructions:
The Caramel Layer:
Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan or a flan mold.
In a small saucepan over medium heat, combine the powdered erythritol and water. Stir until it dissolves.
Allow the mixture to simmer without stirring until it turns a deep amber color, about 5-7 minutes. Swirl the pan gently to ensure even caramelization.
Quickly pour the caramel into the bottom of the cake pan or flan mold, tilting it to coat the bottom evenly. Be cautious, as the caramel will be extremely hot. Set it aside to cool and harden.
For the Flan Layer:
In a blender, combine the unsweetened coconut milk, powdered erythritol, eggs, and vanilla extract. Blend until smooth.


For the Chocolate Cake Layer:
In a separate mixing bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, baking soda, and salt.
Add the eggs, almond milk, melted coconut oil, and vanilla extract to the dry mixture. Mix until well combined and smooth.
Assembly:
Pour the flan mixture over the cooled caramel layer in the cake pan or flan mold.
Gently spoon the chocolate cake batter over the flan mixture.
Cover the cake pan or flan mold with aluminum foil.
Baking:
Place the cake pan or flan mold in a larger roasting pan or baking dish. Fill the larger pan with enough hot water to reach halfway up the sides of the cake pan or flan mold.
Bake in the preheated oven for about 1 hour or until a toothpick inserted into the cake layer comes out clean.
Remove the Keto Chocoflan Cake from the water bath and allow it to cool to room temperature.
Unmolding:
Once cooled, refrigerate the cake for at least 4 hours or overnight.
To serve, run a knife around the edge of the cake pan or flan mold to loosen the cake. Invert the cake onto a serving platter, allowing the caramel to drizzle over the cake.
Nutrition Facts:
(recipe makes 10 servings):

Calories: 292
Total Fat: 26g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 182mg
Total Carbohydrates: 12g
Dietary Fiber: 4g
Sugars: 1g
Protein: 8g