Chocoflan
Chocoflan is a Mexican layered dessert pairing rich chocolate cake with creamy cinnamon flan, finished in sugar-free caramel—naturally keto and gluten-free when made with almond flour and coconut milk.
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Chocoflan is a Mexican layered dessert pairing rich chocolate cake with creamy cinnamon flan, finished in sugar-free caramel—naturally keto and gluten-free when made with almond flour and coconut milk.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the dry ingredients for the cake: almond flour, sweetener, and cocoa powder. Whisk to combine.
Add the wet ingredients for the cake: almond milk, eggs, and vanilla extract. Whisk until a smooth batter forms. Set aside.
In a separate bowl, prepare the flan mixture. Combine the coconut milk, eggs, sweetener, vanilla extract, and ground cinnamon.
Whisk the flan mixture until it is smooth and well combined. Set aside.
To make the caramel, add sweetener and water to a small saucepan over medium heat. Stir until the sweetener dissolves and the mixture turns into an amber-colored caramel.
Carefully pour the hot caramel into the bottom of a bundt pan, swirling to coat the bottom evenly.
Pour the chocolate cake batter over the caramel in the bundt pan and spread it evenly with a spatula.
Gently pour the flan mixture over the back of a spoon on top of the cake batter to create a distinct layer.
Place the bundt pan inside a larger roasting pan. Pour hot water into the larger pan to create a water bath, with the water coming about halfway up the sides of the bundt pan.
Cover the roasting pan tightly with aluminum foil.
Bake for 60-70 minutes, or until a toothpick inserted into the cake part comes out clean.
Carefully remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the pan and invert the chocoflan onto a serving platter.
Cover and refrigerate for up to 3 days. Serve chilled or at room temperature; do not freeze as the flan texture will become grainy.
9-inch round baking dish or pie pan · larger roasting pan for water bath · instant-read thermometer (optional, for doneness check)
Chocoflan combines a chocolate cake layer beneath a creamy flan custard, baking together so the flan sinks to the bottom and caramel forms on top. Traditional flan is custard-only.
Yes, chocoflan tastes better chilled and can be made 1–2 days in advance. Cover and refrigerate; serve cold or at room temperature.
Overbaking or too-high oven temperature causes cracks. Bake in a water bath, monitor closely after 40 minutes, and ensure the flan layer is set but still slightly jiggly in the center.
Yes. Use equal parts whole milk or heavy cream, though coconut milk adds authentic richness. Avoid light coconut milk as it contains less fat.
Yes, when using a zero-carb sweetener (erythritol, monk fruit, or stevia) instead of granulated sugar. Almond flour and coconut milk are keto staples; verify your sweetener's net carbs.
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