Chocoflan – dubbed the Mexican ‘impossible’ cake or the ‘magic’ cake, this delicious dessert is a nice two-layer bundt cake. The bottom is a decadent chocolate and the top is a vanilla flan. The best and most magical part of this dessert, is that it is cooked upside down, but the layers FLIP during the baking process. You start by pouring in the cake batter, followed by the flan mix, but when you pull the cake out of the oven, the cake batter will be on top!
I was a little afraid to make this cake to be honest, because I wasn’t sure if the almond flour would be too heavy and the cake wouldn’t turn out. However it worked out almost PERFECTLY. I used a half a cup of whey chocolate protein powder so that it’d be a little more fluffy than with just almond flour. I wish the outter appearance of the cake was a litter neater, but the taste was SPOT on.
My first cookbook – Keto Cravings – is on Amazon now!
The flan in chocoflan is traditionally made with condensed milk. You could use my condensed cream recipe, but it would have added a TON more calories, so instead I used two cups of heavy cream instead. The original recipe also uses cajeta – a Mexican caramel made with goats milk. Since I can’t get that here in Ireland, I ordered a delicious sugar free caramel syrup online.
If you like this recipe, try out our dark chocolate cake with peanut butter icing, Kentucky butter cake, Mississippi mud pie or Japanese cheesecake!
Keto Chocoflan (Impossible magic cake!)
The most magical cake around! You start with pouring in the chocolate cake batter, followed by flan mixture and it magically swaps sides during the baking process. This keto chocoflan has been HIGHLY requested!
Ingredients
CAKE:
- 1 1/2 cups (150g) almond flour
- 1/2 cup (45g) chocolate protein powder (I used whey)
- 2 tbsp cocoa powder
- 1/4 cup (50g) sugar substitute
- 1 tsp baking powder
- 1/4 cup (60g) sour cream
- 2 eggs
- 1/2 cup (117ml) water
- 1/4 cup (50g) butter - melted
FLAN:
- 2 cups (500ml) heavy cream
- 4 eggs
- 2/3 cup (125g) sugar substitute
- 1 tbsp vanilla extract
OTHER:
- sugar free caramel sauce or cajeta
- butter for greasing
- hot water
Instructions
- In a mixing bowl, whisk together all the ingredients for the cake.
- In another bowl, mix together the flan ingredients.
- Butter or grease the entire inside of the bundt pan.
- Place a thin layer of caramel sauce/cajeta on the bottom of the bundt pan.
- Pour in the cake batter and make sure it is even in the pan.
- Pour in the flan mixture.
- Place the bundt pan into a casserole dish and pour 1-inch of boiling water into the casserole dish.
- Cover the bundt pan tightly with foil.
- Bake at 350°F / 176°C for 70-80 minutes. Make sure the cake is done by inserting a toothpick and making sure it comes out clean.
- Cool to room temperature and it's advised to cool in fridge for an hour before taking out of the bundt pan and serving.
- Enjoy
Notes
This make roughly 12 slices.
Nutritional Information per slice:
- CALS: 309
- FAT: 28.9
- CARBS: 5.4
- FIBRE: 1.8
- NET CARBS: 3.6
- PROTEIN: 9.8
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 28.9gCarbohydrates: 5.4gFiber: 1.8gProtein: 9.8g
32 comments
Can I make this in another container? I don’t have a bundt.
Would vanilla protein powder work as well?
it might work in another pan but I’m not 100% sure to be honest. Vanilla would also work as well!
My chocoflan didn’t separate the cake from flan as nicely as your picture shows. Did I do something wrong?
hi! did you alter any ingredients?
OMG this chocoflan must be delicious.
Does it work with another chocolate cake recipe?
most likely!
I don’t have heavy cream, will half n half work just as well?
yes!
For the sugar substitutes, did you use granular or confectioner?
Granular!
Can I omit the protein powder? What are the possible substitute of protein powder? How many more cocoa should I add?
yes you can omit it! Id use 3 extra tbsp of cocoa powder!
I don’t have another casserole dish to put my bundt cake pan into..is this vital for cooking the flan? Also, can you maybe make a new cake recipe without the flan but with the whey protein powder incorporated? It’ll be awesome if you can make one with purely coconut flour alongside the whey too. ?
No I think you can use a regular cake pan! And yes I will try a coconut cake with whey! 🙂
Why does it say to pour the cake in before the flan? I though the (inverted) cake pictured is flan then cake???
Hi destiny! The recipe is correct. The layer should flip during the baking process! That’s why it’s called the magic or impossible cake! The weight of the flan becomes heavier than the cake and the cake floats to the top! Hope that helps.
Nevermind, I read the whole thing LOL
Bahaha! ??
Hola,podria sustituir la proteína en polvo de suero de lechepor proteína en polvo de clara de huevo,?Gracias
¡Hola! Sí, deberías poder hacerlo bien. (Perdón por la gramática, estoy usando el traductor de Google)
Any idea why mine didnt flip? I used a bundt pan and followed the recipe exactly.
Hmmm im not sure let me look into it!
How long will the prepared cake keep in the refrigerator? And can it be frozen?
probably 4-5 days in the fridge. Would not recommend freezing it as Im not sure how the flan would hold up with freezing.
Can I skip the caramel?
Yes!
Thank you for this recipe! I followed everything and It was delicious. I am just wondering why my cake is not as brown as yours in the picture. It was like tan. And the flan was not as white too, has some tan color into it.. Is it possible the cake batter and flan got mixed up, that’s why the colors mixed up? What could have I done different?
hey! do you have a pic? It might be possible that it mixed together. My flan is a bit tan coloured though – but as for the cake im not 100% sure without seeing a picture!
Hi. I tried to follow the weights in the ingredient list, but it was not possible for a sugar substitute. I had stevia, and the package said to substitute 1 to 1 for sugar, but the weight was perhaps 6 g instead of 150 g. I used whipping cream as I couldn’t find heavy cream. I also used Smucker’s caramel sauce because that was the only sugarfree one available.
The cake was too moist and had spots of pale brown coloured, while the flan was a bit crumbly and not smooth. How can I prevent this in the future?
Hi I just made this today and it tastes amazing. Thank you for sharing the recipe. I did add cinnamon protein powder instead of the chocolate powder and it came out delicious.
Is this 100% keto friendly ??
Yes!