Keto Chocoflan
This low-carb choco flan brings together two classics — rich chocolate cake and silky flan — in one dessert that feels special without being complicated. It’s made with keto-friendly sweeteners and baked in a single pan, letting the layers separate on their own as they cook. It’s the kind of dessert you make when you want something impressive that still fits a low-carb or keto lifestyle.
What You Need
For the Caramel:
- 1/2 cup allulose
- 2 tbsp water
For the Cake:
-
Chocolate Cake Mix
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
For the Flan:
- 4 eggs
- 2/3 cup sweetener; (⅓ cup erythritol + ⅓ cup allulose, or 2/3 cup allulose)
- 2 cups heavy cream
- 1 tbsp vanilla extract
Bake This Way
- Preheat oven to 350°F.
- Make the Caramel. In a small saucepan over low-medium heat, combine the allulose and water. Stir occasionaly and cook until fully melted and amber in color. Remove from heat and allow it to cool for 5 minutes before pouring into the bottom of a bundt pan or deep round pan, tilting to coat base evenly.
- Prepare the chocolate cake batter according to package directions. Pour/spoon the cake batter directly over the caramel. Level the top of cake.
- Prepare the Flan. In a bowl or blender, combine the eggs, sweetener, heavy cream, and vanilla. Blend or whisk until smooth.
- Slowly pour the flan mixture on top of the cake batter. Do not stir together. The layers will separate naturally during baking.
- Cover the cake pan tightly with foil. Place it inside a larger baking dish and add hot water until it reaches at least 1-2 inches up the sides of the pan. Bake for 70–80 minutes, until the flan is set and the cake is cooked through. (Doesn’t look
- IMPORTANT: Let cool to room temperature (about 1 hour), then refrigerate for 3 hours before removing from the pan. If not serving right away, invert onto a serving plate before storing. This helps prevent the caramel from hardening and ensures the cake releases cleanly from the pan.
- Enjoy!