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Introduction
Craving a decadent dessert that combines rich chocolate with a velvety custard layer? Look no further! This Keto Chocoflan Cake is the ultimate indulgence for anyone on a low-carb lifestyle. Known as the “Impossible Cake,” it magically forms two layers—one chocolate cake and one creamy flan—while baking. With just a few simple keto-friendly ingredients, you can create a dessert that’s both satisfying and guilt-free. Whether it’s for a special occasion or a treat to satisfy your sweet tooth, this cake is sure to impress!
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Why You’ll Love This Recipe
- Two desserts in one: This cake combines the best of both worlds—a rich, fudgy chocolate cake and a smooth, creamy flan. It’s like getting two desserts for the price of one!
- Keto-friendly: No need to worry about carbs here! This recipe is designed for a low-carb, high-fat lifestyle, making it perfect for those on a keto diet.
- Easy to make: Despite its impressive appearance, this cake is surprisingly simple to prepare. The magical transformation during baking is a fun and impressive touch!
- Rich and decadent: The combination of the chocolate and flan layers gives this cake a luxurious texture and flavor that will make you feel like you’re indulging in something special.
My Personal Experience
I’ve tried many keto desserts, but this Keto Chocoflan Cake truly stands out. The first time I made it, I was in awe of how beautifully it came together. The flan layer came out perfectly creamy and the chocolate layer was moist and rich—just like a traditional cake, but without the carbs! It’s honestly one of those recipes that makes you feel like you’re breaking all the keto rules (in the best way). It’s a dessert I’m proud to serve at any gathering, and I’m always asked for the recipe!
Required Equipment
For this Keto Chocoflan Cake, you’ll need a few key pieces of equipment to get the layers just right. These tools help make the baking process smoother and ensure that your chocoflan comes out perfectly every time:
- Cake Pan – A round cake pan works best for this recipe. I love using a non-stick pan because it makes removing the cake so much easier without sticking. It ensures a clean release, especially with a delicate dessert like chocoflan.
- Blender or Food Processor – This is perfect for mixing the custard-like flan layer. Using a blender or food processor will give you that smooth, creamy texture every time. It’s a must for achieving the perfect consistency!
- Mixing Bowls – You’ll need a few bowls to separate the cake and flan batter. I always find that using deep mixing bowls makes it easier to combine ingredients without spilling. Plus, they give you enough space for properly blending your wet and dry ingredients.
- Measuring Spoons and Cups – Precise measurements are key in keto baking, so these tools will help you stay on track. I personally rely on a good set of measuring cups and spoons for accurate portions, especially when working with ingredients like almond flour or sweeteners.
- Oven-Safe Dish – Since this recipe uses a water bath method, you’ll need a larger oven-safe dish to hold the cake pan while baking. I prefer a durable, deep dish that fits comfortably around my cake pan to prevent any water from getting in.
- Whisk – To give everything a good mix and ensure the ingredients are fully incorporated, a whisk is essential. I find that it’s perfect for blending together the eggs and other ingredients for the flan layer without overmixing.
These tools are essential for making this keto chocoflan cake a success, and each one will help create the perfect layers and textures. Trust me, once you have the right equipment, the process becomes much smoother and the results are definitely worth it!
Ingredients & Substitutions
Here’s what you’ll need for this Keto Chocoflan Cake:
- Almond flour (1 1/2 cups) – The base for the cake. Almond flour keeps it keto-friendly while providing a tender crumb.
- Cocoa powder (1/2 cup) – Adds a rich, deep chocolate flavor to the cake.
- Baking powder (2 tsp) – To help the cake rise and give it a light, fluffy texture.
- Eggs (4 large) – Eggs are essential for both the cake and the flan layers. They give structure and help bind everything together.
- Sweetener (1 cup) – I prefer using erythritol or monk fruit sweetener to keep it low-carb. You can adjust the sweetness based on your preference.
- Butter (1/2 cup) – For richness and to keep the cake moist.
- Heavy cream (1/2 cup) – Gives the flan a creamy, luscious texture.
- Vanilla extract (1 tsp) – Adds a nice depth of flavor to both the cake and flan layers.
- Coconut milk (1/2 cup) – A keto-friendly substitute for milk. It keeps the texture smooth without adding too many carbs.
Substitutions:
- You can replace almond flour with coconut flour if needed, but keep in mind you may need to adjust the liquid to compensate for the different absorbency.
- If you prefer a dairy-free option, swap heavy cream with coconut cream.
How to Make Keto Chocoflan Cake
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease your cake pan with butter or coconut oil to ensure the cake doesn’t stick. If you’re using a water bath, make sure your cake pan fits snugly into a larger oven-safe dish.
Step 2: Make the chocolate cake batter
In a large mixing bowl, combine almond flour, cocoa powder, and baking powder. In another bowl, whisk together 2 eggs, melted butter, and sweetener. Add the wet ingredients to the dry ingredients and mix until well combined. Pour the batter into the prepared cake pan and set aside.
Step 3: Make the flan layer
In a blender or food processor, combine the remaining 2 eggs, heavy cream, coconut milk, vanilla extract, and sweetener. Blend until smooth and creamy. Carefully pour this mixture over the chocolate cake batter. Don’t worry if it seems unusual—the layers will separate beautifully during baking!
Step 4: Bake the cake
Place your cake pan in a larger oven-safe dish. Add hot water around the cake pan to create a water bath, ensuring even baking. Bake for 40–50 minutes, or until the cake is set and the flan is firm. Test by inserting a toothpick into the cake layer—it should come out clean.
Step 5: Cool and serve
Let the cake cool completely before removing it from the pan. For the best texture and flavor, chill the cake in the refrigerator for a few hours or overnight before serving.
Tips for this Recipe
- Water bath: Don’t skip the water bath—it ensures the cake and flan bake evenly and don’t dry out.
- Chill before serving: This cake tastes even better when it’s chilled for a few hours or overnight, as the flavors meld together beautifully.
- Adjust sweetness: Depending on your sweetener, you may want to taste the flan mixture before baking and adjust the sweetness to your liking.
Optional Additions
- Berries: Top with fresh raspberries or strawberries for a refreshing contrast to the richness of the cake.
- Whipped cream: Add a dollop of unsweetened whipped cream on top for an extra creamy texture.
Serving Ideas
This cake is perfect for special occasions, family gatherings, or as a decadent treat after a long day. It pairs wonderfully with a hot cup of coffee or a glass of unsweetened almond milk.
Storage Recommendation
Store the Keto Chocoflan Cake in an airtight container in the refrigerator for up to 4 days. The flan layer is especially delicious when chilled. If you’d like to reheat, simply warm it in the microwave for 10–15 seconds or enjoy it cold for the best texture.
Frequently Asked Questions
Can I use a different flour?
You can substitute almond flour with coconut flour, but you’ll need to adjust the liquid since coconut flour absorbs more moisture.
Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and swap the butter for coconut oil to make it dairy-free.
Can I freeze this cake?
Yes, you can freeze individual slices of the cake in an airtight container for up to a month. Just thaw it in the fridge overnight before serving.
Nutritional Breakdown (Per Serving)
- Calories: 250
- Total Carbs: 7g
- Net Carbs: 4g
- Fat: 22g
- Protein: 5g
Keto Chocoflan Cake Recipe
Equipment
- Cake Pan
- Blender or food processor
- Mixing Bowls
- Measuring Spoons and Cups
- Oven-safe dish
- Whisk
Ingredients
- Almond flour 1 1/2 cups
- Cocoa powder 1/2 cup
- Baking powder 2 tsp
- Eggs 4 large
- Sweetener 1 cup
- Butter 1/2 cup
- Heavy cream 1/2 cup
- Vanilla extract 1 tsp
- Coconut milk 1/2 cup
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan. Prepare a larger dish for a water bath.
- In one bowl, mix almond flour, cocoa powder, and baking powder. In another bowl, whisk 2 eggs, butter, and sweetener, then combine with the dry ingredients and pour into the prepared pan.
- Blend 2 eggs, heavy cream, coconut milk, vanilla, and sweetener until smooth, then pour gently over the chocolate batter.
- Place the cake pan in the larger dish, add hot water around it, and bake for 40–50 minutes until the layers are set.
- Cool the cake completely, chill for a few hours or overnight, and serve.
I’d love to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration and delicious recipes. New to keto? Check out our Keto Diet Plan for Beginners: A Complete Step-by-Step Guide to confidently start your low-carb journey!
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