Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.