Keto Chocoflan Cake is a delightful fusion of two classic desserts – chocolate cake and flan. This low-carb version allows you to indulge in the rich, sweet flavors without compromising your ketogenic or low-carb diet. The combination of moist chocolate cake on the bottom and creamy caramel flan on top creates a dessert that’s not only delicious but also visually stunning. Whether you’re looking for a special treat or a dessert to impress your guests, Keto Chocoflan Cake is a perfect choice. Let’s get started with the recipe:
Recipe: Keto Chocoflan Cake
Ingredients:
For the Flan Layer:
- 1/2 cup granulated erythritol or your preferred low-carb sweetener
- 2 tablespoons water
- 1/2 teaspoon pure vanilla extract
- 2 oz cream cheese, softened
- 2 large eggs
- 1/2 cup unsweetened almond milk
For the Chocolate Cake Layer:
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or your preferred low-carb sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). You’ll need a round cake pan or a flan mold.
2. Prepare the Caramel:
- In a small saucepan over medium heat, combine 1/2 cup erythritol and 2 tablespoons of water. Cook, stirring constantly until the mixture turns amber in color. Remove from heat and quickly stir in 1/2 teaspoon of vanilla extract.
3. Coat the Pan:
- Carefully pour the caramel into the bottom of your cake pan or flan mold. Tilt the pan to evenly coat the bottom with caramel. Allow it to cool and harden.
4. Make the Flan Layer:
- In a blender, combine 2 oz of cream cheese, 2 large eggs, and 1/2 cup almond milk. Blend until smooth. Pour this flan mixture over the caramel layer.
5. Prepare the Cake Layer:
- In a separate mixing bowl, whisk together 1 cup almond flour, 1/3 cup cocoa powder, 1/2 cup erythritol, 1 teaspoon baking powder, and 1/4 teaspoon salt.
6. Add Eggs and Butter:
- Add 2 large eggs, 1/4 cup melted unsalted butter, and 1/2 teaspoon vanilla extract to the dry ingredients. Mix until well combined.
7. Layer the Cake Batter:
- Carefully pour the chocolate cake batter over the flan layer.
8. Bake:
- Cover the pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water to create a water bath. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool and Serve:
- Allow the Keto Chocoflan Cake to cool in the pan, then refrigerate for at least 2 hours or overnight before serving. To serve, run a knife around the edge of the pan and invert the cake onto a serving plate. The caramel layer will flow over the cake, creating a beautiful presentation.
Nutrition Facts
(10 Servings):
- Calories: 190
- Total Fat: 16g
- Saturated Fat: 6g
- Sodium: 170mg
- Total Carbohydrates: 7g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 6g