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