Lighter & Lower Sugar ChocoFlan

A lighter choco flan combining creamy vanilla flan with rich chocolate cake and a caramel-like topping.

By @benjixavierr

Original recipe source

Cook time: 95 minutes

Servings: 9

Ingredients

• 1 cup monkfruit sweetener with allulose
• 2 tbsp water
• 1 tsp vanilla extract
• 6 eggs
• 2 cups reduced-fat milk
• 1 cup heavy cream
• 0.5 cup monkfruit sweetener with allulose
• 1 tsp vanilla extract
• 0 salt (amount not specified)
• 0 aluminum foil (amount not specified)
• 1 box Zero Sugar Chocolate Cake Mix
• 0 nonfat Greek yogurt (amount not specified)
• 0 eggs (amount not specified)
• 0 cake batter (amount not specified)
• 0 aluminum foil (amount not specified)
• 0 refrigeration (amount not specified)
• 0 serving plate (amount not specified)

Instructions

1. Combine the monkfruit sweetener with allulose and water in a skillet over medium-low heat. Allow it to heat until it starts turning amber in color.
2. Carefully stir in the vanilla extract and quickly remove from heat to prevent burning. Pour into your flan mold, coating the entire bottom and the center if your mold has a center tube.
3. Add eggs, reduced-fat milk, heavy cream, monkfruit sweetener with allulose, vanilla extract, and a pinch of salt to a blender and blend until smooth.
4. Strain the mixture into your flan mold. Place the mold in a water bath, cover with aluminum foil, and bake at 350°F for 40 minutes.
5. Prepare the chocolate cake mix according to the package directions, replacing the oil with nonfat Greek yogurt as directed.
6. Once the flan has baked for 40 minutes, gently pour the cake batter over the partially cooked custard.
7. Cover again with foil and bake at 350°F for another 55 minutes, or until the cake is cooked through and the custard is set.
8. Let it cool to room temperature, cover, and refrigerate overnight.
9. The next day, carefully invert onto a serving plate.
10. Get ready for the most satisfying slice!