Keto Flan Cake

by | Mar 25, 2021 | Keto 30 - Meals with less than 15 g net carbs, Recipe, Recipe with video

Keto Flan Cake

Keto Flan Cake


This Chocolate Peanut Butter Muffin isn't just keto-friendly and a low-carb favorite of everyone that's tried it, it's about as good as any sugar- and processed flour-laden version you'll find. It's simple, quick and delicious.
 

Ingredients

Macronutrients

per serving

Micronutrients

per serving

Step 1

Preheat the oven at 330°F (165°C).

Step 2

Combine the custard ingredients in a medium mixing bowl and stir or whisk thoroughly to form a creamy thick mixture.

Step 3

In another clean mixing bowl combine the eggs, egg whites, extract, and sweetener. Whip the mixture until a meringue with soft peaks is formed. Then gently fold in the almond flour to create a light chiffon batter.

Step 4

Pour the custard mixture evenly into eight 4-oz ramekins attempting to achieve an equal volume of custard in each ramekin. Then pour the chiffon batter into the ramekins, again, dividing the batter equally among the ramekins. The custard will take up about 2/3 of the ramekin. The chiffon batter on top will occupy the top third of the ramekin.

Step 5

Place the ramekins in a baking pan filled with about ½ inch of water (a bain-marie) and place the baking pan or pans on the middle-rack of the oven. Bake at 330°F (165°C) for about 40 minutes until the chiffon is slightly browned and crusty. Remove and allow to cool for a few minutes. You can serve the custard warm or refrigerate for a few hours and serve it chilled.

Notes

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