Paleo Chocoflan (Dairy-Free, Sugar-Free, Low-Carbs)
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| Paleo Chocoflan (Dairy-Free, Sugar-Free, Low-Carb) |
Mmm... Who could resist trying this healthy Chocoflan? 😍
This is a good dessert for sure, and 5 de Mayo is coming yayyyy! so what`s best to share with your loved ones, doesn`t it? you can halve the recipe, or make it in individuals molds accompanied with fresh fruits, but it`s lesser in carbs (13 g per slice, compare with the store-bought around 49.02 g estimated) sugar-free )only 4 g per slice compared with store-bought around 26.52) 4 g of fiber, and it`s dairy-free too, so enjoy it without any guilt.
I wish I could post this before but I was testing it, and I did not like to give you something that it`s not finished and I would feel uncomfortable, my first paleo coconut flan tasted amazing with coconut sugar caramel but It stuck in the crust instead of looking like it should be.
I did twice the original Chocoflan recipe at different times a long time ago, and it`s really good, but I did them with dairy products, sugar, and wheat flour but I just want to avoid them in my diet because of the inflammatory properties they have.
I liked to have it again but I figured out to do it with healthy ingredients, with fewer carbs, gluten-free, paleo, sugar-free, grain-free, and dairy-free, it`s fresh, awesome, even does not need to chew because it will fade away in your mouth, nothing better right!
Everyone that has been tested said that it is extremely tasteful family, co-workers, and friends, I wish this blog has integrated the smell and the taste for you guys so you can tell me about it right now, and let me know how rich it is, but I trust in you, so drop a comment or upload a picture on Instagram or Pinterest to see your beautiful creations.
I have here the recipe for chocolate cake I grabbed from paleoglutenfree.com and
I adapted because I wanted it to be low in carbs instead, I have been gaining about 6 pounds already and I have to step back to my weight. I have less movement at work now, I am eating a little of what I bring from home which makes me hungry, and I get used to having more food at lunch and eating lesser at night. That`s why I am trying to do my desserts without any sugar added but with healthy ingredients and less flour.
As you know, the sweet potato behaves like flour when is raw and goes through the food processor with the other ingredients. I was lack of monk fruit syrup, and the recipe calls for 1/2 cup of maple or honey make all with the granulated monk could be making a difference in the texture of the cake, so I melted the 1/2 cup of granulated monk fruit with a little water in a small pot, the same way that you do when making the traditional sugar syrup, and let it simmer at medium-low heat until it was completely dissolved and started to be a syrup, then I left it to reach the room temperature.
I was concerned with the recipe because the cake it`s so tender that it could or not work if it would be mixed together, in this recipe it`s about the density of two different recipes, that`s why the cake rises over the flan, another important part in this recipe is the caramel sauce, I have an easy recipe to do it with coconut syrup here, but I ran out of it too, searching I got one for a keto blog, so let's see how easy it is and for how many things can you use it? the possibilities never end but you can use it as a substitution for all the recipes that call for caramel, it will get hard in the fridge so you take it out and warm it in the microwave.
Now I am so happy that my recipe worked, and I can share it with you all.
Let`s do it for the 5 de Mayo Celebration or Mother`s Day, everybody will ask you the recipe, and no one could say what`s inside, even my Mexican friends loved it because it`s delicious! 😋
PALEO CHOCOFLAN (DAIRY-FREE, SUGAR-FREE, LOW-CARBS)
Ingredients Sweet Potato Chocolate Cake:
Recipe by paleoglutenfreeeats.com adapted by me.
Recipe by paleoglutenfreeeats.com adapted by me.
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder (I used dutch processed)
- 1/2 cup monk fruit syrup (recipe below) or store-bought
- 1/2 cup granulated monk fruit sweetener
- 1/2 cup coconut oil or ghee, butter, etc
- 1/4 cup coconut flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp instant coffee (optional but intensifies the chocolate taste)
- 1 tsp vanilla extract
Coconut Flan:
Recipe by https://betterthanbreadketo.com/
Instructions:
Monk fruit syrup to make the cake:
Measure 1/2 cup of monk fruit with 1/4 cup of water.
Bring it to boil in a small pot at low-medium heat until a light syrup is formed
Let it cool at room temperature and use it instead of honey or maple syrup.
Caramel Sauce:
In a small saucepan over medium heat add the granulated monk fruit sweetener. After a few minutes, it will melt and start to turn into a brown liquid, be careful not to ruin it.
I found that depending on the monk fruit sweetener you have on your hands, it will take time to make it. I used one that Walmart it`s selling, took me about 20 minutes to reach a light caramel color, and my house was full of smoke. I did not use Lakanto`s in this recipe, and Logan did not say the time he spent but he used Lakanto, so I don`t know if they have the same or not.
Then add the butter/ghee, and coconut cream ( I melted them together in another small pot to be prepared once the color was reached) keep stirring it until the mixture is barely boiling, and let it reduce slightly.
Remove from heat and stir, added the vanilla extract if used, and stir again, then pour it on the bottom of the greased pound cake to cool out while you are preparing the chocolate cake. It has to be cool when you add the chocolate batter.
Coconut Flan:
Blend all ingredients until well mixed but if you want to taste it do it before adding the 5 eggs if you are sure that this is the sweetener you like let it, if not add more until you will reach your sweetener point. Set aside.
Chocolate Cake:
Preheat oven to 350 F.
Put a baking pan wide enough to fit the chocoflan mold with water at the bottom rack of the oven.
Grease a pound cake, and set it aside.
Clean the skin of the sweet potato, chop it, and mince it in a food processor, then measure it to have 2 cups.
Put back the minced sweet potato and add all the rest ingredients until smooth.
How to make Chocoflan:
Pour cake batter on the bottom of the pound cake over the cooled caramel sauce, tap it twice on the counter, then smooth the surface with a spoon.
Add gently the mixture of the coconut flan near the edge of the pan.
Take it to the preheated oven on the pan with boiling water and bake it for about 1-1:05 hours or until a toothpick in the center comes clean. Turn off the oven and let it for about 10-15 minutes inside, then transfer it to a cooling rack.
Let it cool at room temperature, then unmold, put it in the tray, and take it to the fridge for about 3-4 hours or overnight.
- 1 can of full-fat coconut milk
- 1 1/2 cups keto condensed coconut milk (recipe below in notes)
- 5 eggs
- 1 tsp gelatine
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
Recipe by https://betterthanbreadketo.com/
- 3 tbsp coconut cream
- 1/4 cup monk fruit sweetener (better the golden one)
- 3 tbsp ghee or butter
- 1/2 tsp vanilla extract (optional)
Instructions:
Monk fruit syrup to make the cake:
Measure 1/2 cup of monk fruit with 1/4 cup of water.
Bring it to boil in a small pot at low-medium heat until a light syrup is formed
Let it cool at room temperature and use it instead of honey or maple syrup.
Caramel Sauce:
In a small saucepan over medium heat add the granulated monk fruit sweetener. After a few minutes, it will melt and start to turn into a brown liquid, be careful not to ruin it.
I found that depending on the monk fruit sweetener you have on your hands, it will take time to make it. I used one that Walmart it`s selling, took me about 20 minutes to reach a light caramel color, and my house was full of smoke. I did not use Lakanto`s in this recipe, and Logan did not say the time he spent but he used Lakanto, so I don`t know if they have the same or not.
Then add the butter/ghee, and coconut cream ( I melted them together in another small pot to be prepared once the color was reached) keep stirring it until the mixture is barely boiling, and let it reduce slightly.
Remove from heat and stir, added the vanilla extract if used, and stir again, then pour it on the bottom of the greased pound cake to cool out while you are preparing the chocolate cake. It has to be cool when you add the chocolate batter.
Coconut Flan:
Blend all ingredients until well mixed but if you want to taste it do it before adding the 5 eggs if you are sure that this is the sweetener you like let it, if not add more until you will reach your sweetener point. Set aside.
Chocolate Cake:
Preheat oven to 350 F.
Put a baking pan wide enough to fit the chocoflan mold with water at the bottom rack of the oven.
Grease a pound cake, and set it aside.
Clean the skin of the sweet potato, chop it, and mince it in a food processor, then measure it to have 2 cups.
Put back the minced sweet potato and add all the rest ingredients until smooth.
How to make Chocoflan:
Pour cake batter on the bottom of the pound cake over the cooled caramel sauce, tap it twice on the counter, then smooth the surface with a spoon.
Add gently the mixture of the coconut flan near the edge of the pan.
Take it to the preheated oven on the pan with boiling water and bake it for about 1-1:05 hours or until a toothpick in the center comes clean. Turn off the oven and let it for about 10-15 minutes inside, then transfer it to a cooling rack.
Let it cool at room temperature, then unmold, put it in the tray, and take it to the fridge for about 3-4 hours or overnight.
Enjoy it! 😋
Notes:
How to Make Coconut Condensed Milk Sugar-Free?
In a pot pour 2 full-fat cans of coconut milk or coconut cream at medium heat.
When it starts to thick and reduce about half add 1/2 cup of monk fruit sweetener or your fave one and stir.
The thickness depends on how you like it, so check it out.
When it`s done mix it well, and measure when it is still warm.
You don`t have to make the syrup if you already have it even with a different sweetener, and the same is applied to the syrup for the cake and the caramel sauce.
Double the caramel sauce recipe if you like it dripping on the walls of the chocoflan.
You can change the syrup for honey, maple, etc., and use coconut sugar instead.
But if you have to do it from 0 like I did, don`t be scared with the recipe, you can blend the flan and keep it in the fridge, and do the caramel the day before, and the same applies to the condensed milk, do it before, then warm it up.
This is an easy recipe although you see lots of ingredients here. I only want you to have variations to make it with what you have in your hands.
Keep an eye on it for 50 minutes in the oven until a skewer or toothpick comes clean, checking and adding hot water in the tray below. If you are going to do it in molds for example cupcakes although I have not done it yet, check them for around 15 minutes.
Happy baking!
After I made it just discovered that Choco Zero Caramel Syrup it`s the right one to use in this recipe, even you can thicken it in a pot at medium-low temperature and then put it right away in the mold, just saying but I heard that it`s delicious.
Do you like Chocoflan? would you do it?
Let`s connect! I want to see your creations.
Let`s connect! I want to see your creations.
Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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