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:
📖 Printable Recipe Card
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.
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.
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Notes
* All nutritional data are estimates based on the products I used*
Nutrition
Serving: 1flanCalories: 265kcalCarbohydrates: 5gProtein: 4gFat: 23gSodium: 116mgFiber: 1gSugar: 1g
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Desiree says
Can you use ground chia seeds in place of arrowroot flour?
Stacey says
Desiree, I like the idea of using chia seeds, but I have not tried it & I'm unsure if it would work.