Low-Carb Chocoflan (Gluten-Free & Easy Dessert Recipe)
Sugar-free chocoflan made with almond flour and allulose! A rich, creamy keto dessert with chocolate cake, flan, and caramel—low-carb & gluten-free.
Ingredients
- Chocolate Cake Layer:
1 ½ cups almond flour
¼ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ cup almond milk
3 large eggs
½ cup allulose sweetener
1 tablespoon vanilla extract
- Flan Layer:
2 cups coconut milk (or heavy cream)
4 large eggs
⅔ cup allulose sweetener
1 teaspoon cinnamon powder
1 tablespoon vanilla extract
- Sugar-Free Caramel:
2 cups allulose sweetener
2 tablespoons water
Instructions
- Prepare Cake Batter:
- In a bowl, whisk almond flour, cocoa powder, baking powder, and salt. Add eggs, almond milk, allulose, and vanilla. Mix until smooth.
- Prepare Flan Mixture:
- In another bowl, whisk coconut milk, eggs, allulose, cinnamon, and vanilla until fully combined.
- Grease Pan:
- Generously grease a baking pan with butter or oil.
- Make Caramel:
- Heat allulose and water in a saucepan over low heat. Once simmering, increase heat and stir until golden amber. Remove from heat.
- Assemble Layers:
- Pour caramel into the pan. Add chocolate cake batter evenly. Slowly pour flan mixture on top.
- Water Bath Setup:
- Place pan inside a larger dish. Add hot water around it (about 1 inch deep).
- Bake:
- Cover tightly with foil and bake at 350°F (175°C) for 60–70 minutes.
- Cool & Chill:
- Let cool completely, then refrigerate for at least 1 hour.
- Unmold & Serve:
- Invert onto a plate so caramel flows on top.
Notes
Use allulose for best caramel texture (other sweeteners may crystallize)
Always use a water bath to keep flan smooth and creamy
Let it chill completely before slicing for clean layers
Avoid overbaking to prevent rubbery flan texture
Best served cold for perfect consistency and flavor