Name: Paleo Chocolate Cinnamon Flan
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: FLAN INGREDIENTS; 2 large eggs; 13.5 ounce can unsweetened coconut milk (not light); 2/3 cup sweetener of choice: erythritol granular for low carb (or use coconut sugar for paleo, Swerve); ½ tbsp vanilla extract; 1 ½ tsp arrowroot powder; ⅛ tsp almond extract *optional; CHOCOLATE CINNAMON TOPPING; 3 tbsp butter (or coconut oil); 1 tbsp sweetener of choice: erythritol for low carb (or coconut sugar for paleo); 2 tsp cocoa powder; ½ tsp cinnamon; Kitchen Tools;; electric mixer or stand mixer; 4 ounce six to eight ramekins or small mason or jelly jars; 1 large roasting pan

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Paleo Chocolate Cinnamon Flan:

Paleo Chocolate Cinnamon Flan is a creamy Mexican-style flan with a decadent chocolate cinnamon topping.

Grain-free, paleo, and low carb with dairy-free and vegetarian options.

Made with coconut milk, real food ingredients, and antioxidants from the cinnamon and cocoa powder. A healthy treat.

Paleo Chocolate Cinnamon Flan:

Flan Ingredients:

2 large eggs
13.5 ounce can unsweetened coconut milk (not the light coconut milk), I used this one
⅔ cup sweetener of choice: erythritol granular ( like Swerve brand) for low carb, or use coconut sugar for paleo
½ tablespoon vanilla extract, like this one
1 ½ teaspoon arrowroot powder, I used this one
⅛ teaspoon almond extract *optional

Chocolate Cinnamon Topping Ingredients:

3 tablespoon butter, or coconut oil
1 tablespoon sweetener of choice: erythritol for low carb, or coconut sugar for paleo
2 teaspoon cocoa powder
½ tsp cinnamon

Kitchen Tools:

electric hand mixer or stand mixer
4 six to eight ounce ramekins or small mason or jelly jars
1 large roasting pan

Directions:

Preheat the oven to 350 F. Using an electric mixer or stand mixer on medium speed, beat eggs.
Once eggs are beaten, add: coconut milk, sweetener of choice, vanilla extract, almond extract, and arrowroot powder. Beat until arrowroot powder is completely dissolved.
Pour and divide mixture into the 4 ramekins or jelly jars.
Place each ramekin into a large roasting pan and pour water into the roasting pan until it is ⅔ the way up the sides of the ramekins.
Bake for 45 to 55 minutes or until flan is set.
Remove from oven and cool. Once cool enough to handle, remove ramekins from roasting pan.
Refrigerate uncovered for 1 hour, then cover and refrigerate for 2 hours to overnight.
In a small sauce pan over medium heat combine: 3 tablespoon butter or coconut oil, 1 tablespoon sweetener of choice, 2 teaspoon cocoa powder, and ½ teaspoon cinnamon. Melt and stir to combine.
Once chocolate sauce is combined, remove from stovetop.
Pour or drizzle chocolate cinnamon sauce over the top of each flan. Serve.

Nutritional Data for Low Carb Version (with Swerve sweetener): Servings: 4, Serving Size : 1, Cal: 265, Carbs: 5 g, Net Carbs: 4 g, Fiber: 1 g, Fat: 23 g, Protein: 4 g, Sugars: 1 g, Sodium: 116 mg.

Nutritional Data for Paleo Version (with coconut sugar): Servings: 4, Serving size: 1, Cal: 380, Carbs: 30 g, Net Carbs: 29 g, Fiber 1 g, Fat: 23 g, Protein: 4 g, Sugars: 29 g, Sodium: 116 mg.

*All nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

Paleo Chocolate Cinnamon Flan

Stacey

Paleo Chocolate Cinnamon Flan is a creamy Mexican style flan with a decadent chocolate cinnamon topping. Grain free, paleo, and low carb with dairy free and vegetarian options.

5 from 1 vote

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Dessert

Cuisine Mexican

Servings

Calories 265 kcal

Ingredients

FLAN INGREDIENTS
2 large eggs
13.5 ounce can unsweetened coconut milk not light
⅔ cup sweetener of choice: erythritol granular for low carb or use coconut sugar for paleo, Swerve
½ tablespoon vanilla extract
1 ½ teaspoon arrowroot powder
⅛ teaspoon almond extract *optional
CHOCOLATE CINNAMON TOPPING
3 tablespoon butter or coconut oil
1 tablespoon sweetener of choice: erythritol for low carb or coconut sugar for paleo
2 teaspoon cocoa powder
½ teaspoon cinnamon
Kitchen Tools;
electric mixer or stand mixer
4 ounce six to eight ramekins or small mason or jelly jars
1 large roasting pan

Instructions

Preheat the oven to 350 F. Using an electric mixer or stand mixer on medium speed, beat eggs.
One eggs are beaten add: coconut milk, sweetener of choice, vanilla extract, almond extract, and arrowroot powder. Beat until arrowroot powder is completely dissolved.
Pour and divide mixture into the 4 ramekins or jelly jars.
Place each ramekin into a large roasting pan and pour water into the roasting pan until it is ⅔ the way up the sides of the ramekins.
Bake for 45 to 55 minutes or until flan is set.
Remove from oven and cool. Once cool enough to handle, remove ramekins from roasting pan.
Refrigerate uncovered for 1 hour, then cover and refrigerate for 2 hours to overnight.
In a small sauce pan over medium heat combine: 3 tablespoon butter or coconut oil, 1 tablespoon sweetener of choice, 2 teaspoon cocoa powder, and ½ teaspoon cinnamon. Melt and stir to combine.
Once chocolate sauce is combined, remove from stove-top.
Pour or drizzle chocolate cinnamon sauce over the top of each flan. Serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

* All nutritional data are estimates based on the products I used*

Nutrition

Serving: 1flanCalories: 265kcalCarbohydrates: 5gProtein: 4gFat: 23gSodium: 116mgFiber: 1gSugar: 1g

Keyword keto flan, low carb flan, paleo chocolate cinnamon flan

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Paleo Chocolate Cinnamon Flan