Keto Chocoflan Cake

Ingredients:

For the Chocolate Cake:

• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter (melted)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Flan:

• 4 oz cream cheese (softened)
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup unsweetened almond milk
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract

For the Caramel (optional, keto-friendly):

• 1/2 cup erythritol (granular)
• 2 tbsp water

Instructions:

1. Prepare the Caramel (Optional):
   1. In a small saucepan over medium heat, combine the erythritol and water.
   2. Stir constantly until the mixture turns a light golden color.
   3. Immediately pour the caramel into a greased Bundt pan, swirling to coat the bottom evenly. Set aside.
2. Make the Chocolate Cake Batter:
   1. Preheat your oven to 350°F (175°C).
   2. In a medium bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
   3. In another bowl, beat the eggs, then add melted butter, almond milk, and vanilla extract. Mix well.
   4. Combine the wet ingredients with the dry ingredients, mixing until just combined.
   5. Pour the chocolate cake batter evenly over the caramel layer in the Bundt pan.
3. Make the Flan Mixture:
   1. In a blender or food processor, blend cream cheese, eggs, heavy cream, almond milk, erythritol, and vanilla extract until smooth.
   2. Slowly pour the flan mixture over the chocolate cake batter in the Bundt pan. The flan will sink slightly, but this is normal.
4. Bake the Chocoflan:
   1. Cover the Bundt pan with aluminum foil.
   2. Place the Bundt pan in a larger baking dish and add hot water to the larger dish to create a water bath, filling halfway up the sides of the Bundt pan.
   3. Carefully place the setup in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cool and Serve:
   1. Remove the Bundt pan from the water bath and allow the cake to cool to room temperature.
   2. Refrigerate for at least 4 hours or overnight for best results.
   3. To serve, run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate.