Keto Chocoflan (Impossible magic cake!)

by hungryelephant

Chocoflan – dubbed the Mexican ‘impossible’ cake or the ‘magic’ cake, this delicious dessert is a nice two-layer bundt cake. The bottom is a decadent chocolate and the top is a vanilla flan. The best and most magical part of this dessert, is that it is cooked upside down, but the layers FLIP during the baking process. You start by pouring in the cake batter, followed by the flan mix, but when you pull the cake out of the oven, the cake batter will be on top!

I was a little afraid to make this cake to be honest, because I wasn’t sure if the almond flour would be too heavy and the cake wouldn’t turn out. However it worked out almost PERFECTLY. I used a half a cup of whey chocolate protein powder so that it’d be a little more fluffy than with just almond flour. I wish the outter appearance of the cake was a litter neater, but the taste was SPOT on.

My first cookbook – Keto Cravings – is on Amazon now!

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The flan in chocoflan is traditionally made with condensed milk. You could use my condensed cream recipe, but it would have added a TON more calories, so instead I used two cups of heavy cream instead. The original recipe also uses cajeta – a Mexican caramel made with goats milk. Since I can’t get that here in Ireland, I ordered a delicious sugar free caramel syrup online.

If you like this recipe, try out our dark chocolate cake with peanut butter icing, Kentucky butter cake, Mississippi mud pie or Japanese cheesecake!


Keto Chocoflan (Impossible magic cake!)

Keto Chocoflan (Impossible magic cake!)

Yield: 12
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes

The most magical cake around! You start with pouring in the chocolate cake batter, followed by flan mixture and it magically swaps sides during the baking process. This keto chocoflan has been HIGHLY requested!





  • sugar free caramel sauce or cajeta
  • butter for greasing
  • hot water


  1. In a mixing bowl, whisk together all the ingredients for the cake.
  2. In another bowl, mix together the flan ingredients.
  3. Butter or grease the entire inside of the bundt pan.
  4. Place a thin layer of caramel sauce/cajeta on the bottom of the bundt pan.
  5. Pour in the cake batter and make sure it is even in the pan.
  6. Pour in the flan mixture.
  7. Place the bundt pan into a casserole dish and pour 1-inch of boiling water into the casserole dish.
  8. Cover the bundt pan tightly with foil.
  9. Bake at 350°F / 176°C for 70-80 minutes. Make sure the cake is done by inserting a toothpick and making sure it comes out clean.
  10. Cool to room temperature and it's advised to cool in fridge for an hour before taking out of the bundt pan and serving.
  11. Enjoy


This make roughly 12 slices.

Nutritional Information per slice:

  • CALS: 309
  • FAT: 28.9
  • CARBS: 5.4
  • FIBRE: 1.8
  • NET CARBS: 3.6
  • PROTEIN: 9.8

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 309 Total Fat: 28.9g Carbohydrates: 5.4g Fiber: 1.8g Protein: 9.8g

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Judy February 5, 2019 - 10:34 pm

Can I make this in another container? I don’t have a bundt.

Would vanilla protein powder work as well?

hungryelephant February 6, 2019 - 12:30 pm

it might work in another pan but I’m not 100% sure to be honest. Vanilla would also work as well!

Cecy Shaw November 25, 2019 - 5:02 pm

My chocoflan didn’t separate the cake from flan as nicely as your picture shows. Did I do something wrong?

hungryelephant November 25, 2019 - 5:49 pm

hi! did you alter any ingredients?

Aura February 6, 2019 - 8:43 am

OMG this chocoflan must be delicious.
Does it work with another chocolate cake recipe?

hungryelephant February 6, 2019 - 12:29 pm

most likely!

Bethany February 12, 2019 - 3:02 am

I don’t have heavy cream, will half n half work just as well?

hungryelephant February 12, 2019 - 12:14 pm


Christine February 28, 2019 - 6:48 pm

For the sugar substitutes, did you use granular or confectioner?

hungryelephant February 28, 2019 - 6:49 pm


Nyssa April 6, 2019 - 4:45 am

Can I omit the protein powder? What are the possible substitute of protein powder? How many more cocoa should I add?

hungryelephant April 6, 2019 - 6:47 am

yes you can omit it! Id use 3 extra tbsp of cocoa powder!

D.A July 13, 2019 - 3:50 am

I don’t have another casserole dish to put my bundt cake pan this vital for cooking the flan? Also, can you maybe make a new cake recipe without the flan but with the whey protein powder incorporated? It’ll be awesome if you can make one with purely coconut flour alongside the whey too. 🙂

hungryelephant July 13, 2019 - 6:51 am

No I think you can use a regular cake pan! And yes I will try a coconut cake with whey! 🙂

Destiny Mitchell July 14, 2019 - 8:49 pm

Why does it say to pour the cake in before the flan? I though the (inverted) cake pictured is flan then cake???

hungryelephant July 14, 2019 - 8:54 pm

Hi destiny! The recipe is correct. The layer should flip during the baking process! That’s why it’s called the magic or impossible cake! The weight of the flan becomes heavier than the cake and the cake floats to the top! Hope that helps.

Destiny Mitchell July 15, 2019 - 1:55 am

Nevermind, I read the whole thing LOL

hungryelephant July 14, 2019 - 8:58 pm

Bahaha! 🙌🙌

Mar Alba September 6, 2019 - 2:19 pm

Hola,podria sustituir la proteína en polvo de suero de lechepor proteína en polvo de clara de huevo,?Gracias

hungryelephant September 6, 2019 - 7:00 pm

¡Hola! Sí, deberías poder hacerlo bien. (Perdón por la gramática, estoy usando el traductor de Google)

Elizabeth Arroyo October 8, 2019 - 3:46 pm

Any idea why mine didnt flip? I used a bundt pan and followed the recipe exactly.

hungryelephant October 8, 2019 - 4:29 pm

Hmmm im not sure let me look into it!

Evelyn November 12, 2019 - 3:52 pm

How long will the prepared cake keep in the refrigerator? And can it be frozen?

hungryelephant November 14, 2019 - 12:18 pm

probably 4-5 days in the fridge. Would not recommend freezing it as Im not sure how the flan would hold up with freezing.


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