Keto Chocoflan Cake (Chocolate Cake + Flan)

Yield: 10–12 servings
Net carbs: approximately 4–5 g per slice (varies by sweetener and chocolate)

Ingredients

Keto Caramel (optional but recommended)

• ½ cup allulose

• 2 tbsp water

• 1 tbsp butter

• 1 tbsp heavy cream

• Pinch of salt

Note: Allulose caramelizes properly. Erythritol does not.

Flan Layer

• 4 large eggs

• 1 cup heavy cream

• ½ cup unsweetened almond milk

• ⅓ cup powdered allulose or erythritol

• 1 tsp vanilla extract

• Pinch of salt

Chocolate Cake Layer

• 1½ cups almond flour

• ¼ cup unsweetened cocoa powder (Dutch-processed preferred)

• ½ cup powdered erythritol or monk fruit blend

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 3 large eggs

• ½ cup unsweetened almond milk

• ⅓ cup avocado oil or melted butter

• 1 tsp vanilla extract

• ¼ cup hot brewed coffee or hot water

Equipment

• 9-inch round cake pan or bundt pan

• Large roasting pan (for water bath)

• Aluminum foil

• Blender

Instructions

1. Prepare the caramel

1. Combine allulose and water in a saucepan over medium heat.

2. Cook until melted and amber-colored, about 5–8 minutes.

3. Remove from heat and stir in butter, cream, and salt.

4. Immediately pour into the cake pan and swirl to coat the bottom evenly.

2. Prepare the flan

1. Add all flan ingredients to a blender.

2. Blend for 20–30 seconds until completely smooth.

3. Carefully pour the mixture over the caramel layer.

3. Make the chocolate cake batter

1. In a bowl, whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.

2. In a separate bowl, whisk eggs, almond milk, oil or butter, vanilla, and hot coffee.

3. Combine wet and dry ingredients until smooth.

4. Assemble

• Slowly spoon the chocolate batter over the flan layer.

• Do not mix; the layers will separate naturally during baking.

5. Bake in a water bath

1. Cover the cake pan tightly with foil.

2. Place it in a larger roasting pan.

3. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.

4. Bake at 325°F (165°C) for 75–90 minutes, until the center is mostly set with a slight jiggle.

6. Chill and unmold

1. Remove from the water bath and let cool to room temperature.

2. Refrigerate for at least 4 hours, preferably overnight.

3. Run a knife around the edges.

4. Invert onto a serving plate.

Tips for Best Results

• Allulose produces the best caramel and smoothest flan texture.

• If the flan is too soft, bake an additional 10 minutes.

• For a richer cake, substitute 2 tablespoons of almond flour with coconut flour.

• Always chill fully before flipping to ensure clean layers.