A chocolate cake with flan (custard) baked on top. Who can ask for anything more?
Preheat oven to 350 and Grease a bundt cake pan.
Caramel:
1/2 cup Kerrigold butter unsalted
5 tbsp golden monkfruit
1 cup heavy cream
1 tsp vanilla
In medium sauce pan over medium heat, combine butter and golden monkfruit. Bring to a boil. Remove from heat and add heavy cream and vanilla extract. Return to heat and bring to a boil; then reduce heat and let simmer for 8 minutes. Let cool.
Cake:
1 1/2 cup almond flour
1 scoop TeamKeto Chocolate Meal Replacement Powder
2 scoops TeamKeto Vanilla C8 Powder
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 sour cream
2 eggs, room temp
1 tbsp water
1/4 cup melted butter
Mix together in a bowl like a normal cake batter. Let sit for 30 minutes, this will help with texture and help cake batter be more like cake.
Flan:
2 cups heavy cream
4 eggs room temp
2/3 cup powdered monkfruit
1 tsp vanilla
In a greased bundt pan, spoon about 1/4 cup of caramel and spread around. Then layer chocolate cake mixture on top and then custard. When it bakes the flan will move to the top and chocolate cake to the bottom.
Cover bundt with foil. Place in a deep pan and fill the pan with about 1 inch of boiling water. Bake for 1 hour. Cool to room temp before removing from pan. Add more caramel on top if desired.
Makes 12 -2 inch slices
Macros per slice: 426 cal, 42g fat, 9g protein, 2g net carbs
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