Ingredients:
The Caramel Layer:
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1/4 cup water
For the Flan Layer:
1 can (14 ounces) unsweetened coconut milk
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
4 large eggs
1 teaspoon vanilla extract
For the Chocolate Cake Layer:
1 1/2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Instructions:
The Caramel Layer:
Preheat your oven to 350°F (175°C). You will need a 9-inch round cake pan or a flan mold.
In a small saucepan over medium heat, combine the powdered erythritol and water. Stir until it dissolves.
Allow the mixture to simmer without stirring until it turns a deep amber color, about 5-7 minutes. Swirl the pan gently to ensure even caramelization.
Quickly pour the caramel into the bottom of the cake pan or flan mold, tilting it to coat the bottom evenly. Be cautious, as the caramel will be extremely hot. Set it aside to cool and harden.
For the Flan Layer:
In a blender, combine the unsweetened coconut milk, powdered erythritol, eggs, and vanilla extract. Blend until smooth.
For the Chocolate Cake Layer:
In a separate mixing bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, baking soda, and salt.
Add the eggs, almond milk, melted coconut oil, and vanilla extract to the dry mixture. Mix until well combined and smooth.
Assembly:
Pour the flan mixture over the cooled caramel layer in the cake pan or flan mold.
Gently spoon the chocolate cake batter over the flan mixture.
Cover the cake pan or flan mold with aluminum foil..
.
