Keto Chocoflan Cake Recipe

Introduction

Welcome to the ultimate dessert experience with our Keto Chocoflan Cake! This recipe masterfully combines the rich, velvety flavors of chocolate cake with the creamy, indulgent taste of flan—all while adhering to a ketogenic diet. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this cake is designed to satisfy your sweet tooth without compromising your low-carb lifestyle. Let’s dive into this detailed, step-by-step recipe that will guide you through the process of creating this exquisite dessert.

Ingredients

For the Chocolate Cake Layer:

  • Almond Flour: 1 ½ cups (150g)
  • Cocoa Powder: ¼ cup (25g), unsweetened
  • Granulated Erythritol: ⅓ cup (67g) or preferred keto-friendly sweetener
  • Baking Powder: 1 tsp
  • Salt: ¼ tsp
  • Large Eggs: 3
  • Unsweetened Almond Milk: ⅓ cup (80ml)
  • Vanilla Extract: 1 tsp
  • Melted Coconut Oil: ¼ cup (60ml)

For the Flan Layer:

  • Cream Cheese: 8 oz (225g), softened
  • Eggs: 3 large
  • Granulated Erythritol: ⅓ cup (67g) or preferred keto-friendly sweetener
  • Heavy Cream: 1 cup (240ml)
  • Vanilla Extract: 1 tsp
  • Salt: ¼ tsp

For Caramel Sauce (Optional):

  • Granulated Erythritol: ½ cup (100g)
  • Butter: 2 tbsp (28g)
  • Heavy Cream: ¼ cup (60ml)
  • Vanilla Extract: ½ tsp

Equipment

  • 9-inch Round Cake Pan
  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Whisk
  • Spatula
  • Oven
  • Baking Sheet (for a water bath)
  • Cooling Rack

Instructions

1. Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Ensure that your oven rack is positioned in the middle to allow for even baking. This step is crucial as it ensures that the cake bakes uniformly.

2. Prepare the Cake Pan

Grease a 9-inch round cake pan with coconut oil or non-stick spray. To prevent sticking, you can also line the bottom of the pan with parchment paper. For added insurance against sticking, lightly dust the greased pan with almond flour.

3. Make the Chocolate Cake Batter

In a large mixing bowl, combine 1 ½ cups of almond flour, ¼ cup of unsweetened cocoa powder, ⅓ cup of granulated erythritol, 1 tsp of baking powder, and ¼ tsp of salt. Mix thoroughly.

In another bowl, whisk together 3 large eggs until they are well-beaten. Add ⅓ cup of unsweetened almond milk, 1 tsp of vanilla extract, and ¼ cup of melted coconut oil. Mix until combined.

Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms. Be careful not to over-mix to avoid a dense cake texture.

4. Bake the Chocolate Cake Layer

Pour the chocolate cake batter into the prepared pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool while you prepare the flan layer.

5. Prepare the Flan Mixture

In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Gradually add ⅓ cup of granulated erythritol, mixing until fully incorporated.

Add 3 large eggs one at a time, beating well after each addition. Incorporate 1 cup of heavy cream, 1 tsp of vanilla extract, and ¼ tsp of salt into the mixture. Continue to beat until the mixture is smooth and well combined.

6. Assemble the Cake

Pour the flan mixture over the cooled chocolate cake layer. To ensure the flan layer is evenly distributed, gently tap the pan on the counter to remove air bubbles and level the mixture.

7. Prepare a Water Bath

Place the cake pan into a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the cake pan. This water bath will help cook the flan layer evenly and prevent cracking.

8. Bake the Cake

Carefully transfer the entire setup into the oven. Bake at 350°F (175°C) for 45-50 minutes, or until the flan layer is set and a knife inserted into the center comes out clean. The cake should have a firm texture with a slight jiggle in the middle.

9. Cool and Chill

Remove the cake from the oven and allow it to cool completely on a cooling rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the layers to set properly and enhances the flavor.

10. Prepare the Caramel Sauce (Optional)

In a small saucepan, heat ½ cup of granulated erythritol over medium heat until it begins to melt and turn golden. Add 2 tbsp of butter and stir until fully melted and combined. Gradually add ¼ cup of heavy cream while stirring continuously. Remove from heat and stir in ½ tsp of vanilla extract. Let cool slightly before drizzling over the chilled cake.

11. Serve

Carefully run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto a serving plate. The flan layer should be on top, with the chocolate layer forming the base. If you’ve made the caramel sauce, drizzle it over the top just before serving.

Nutritional Information

Per Serving (1 slice, assuming 12 servings per cake):

  • Calories: 270 kcal
  • Total Fat: 23g
    • Saturated Fat: 14g
    • Trans Fat: 0g
  • Cholesterol: 95mg
  • Sodium: 180mg
  • Total Carbohydrates: 10g
    • Dietary Fiber: 4g
    • Sugars: 1g
  • Protein: 9g

SmartPoints (WW)

Each slice of this Keto Chocoflan Cake is approximately 5 SmartPoints on the WW (Weight Watchers) scale, making it a relatively low SmartPoints option for those following the WW program. This makes it a great choice for a dessert that fits within most WW meal plans.

Useful Tips

  • Consistency: Ensure the cream cheese is fully softened before mixing to avoid lumps in the flan layer.
  • Water Bath: A water bath helps to cook the flan layer gently and prevents the top from cracking.
  • Storage: The cake can be stored in the refrigerator for up to 5 days. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap.

Conclusion

This Keto Chocoflan Cake is a decadent yet diet-friendly dessert that merges two beloved treats into one incredible cake. With its low-carb profile and rich flavors, it’s sure to be a hit at any gathering or as a special treat for yourself. Enjoy each bite of this creamy, chocolatey masterpiece while staying true to your keto goals!

Feel free to share your thoughts or any variations you’ve tried. Happy baking!