Paleo Chocolate Cinnamon Flan
gluten free, grain free, paleo and low carb
can unsweetened coconut milk
sweetener of choice: erythritol granular for low carb
or use coconut sugar for paleo, Swerve
almond extract *optional
Chocolate Cinnamon Topping Ingredients:
or coconut oil
sweetener of choice: erythritol for low carb
or coconut sugar for paleo
electric mixer or stand mixer
six to eight ramekins or small mason or jelly jars
large roasting pan
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 tbsp butter or coconut oil, 1 tbsp sweetener of choice, 2 tsp cocoa powder, and ½ tsp 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.
* All nutritional data are estimates based on the products I used*