Chocolate Flan


  • 6 large eggs
  • 1 can evaporated milk
  • ⅓ cup monk fruit
  • 6 oz (180 g) low-fat cream cheese
  • 1 tsp vanilla extract
  • 3.5 oz (100 g) chocolate bar
  • ¼ cup coconut sugar
  • 2 tbsp water
  • Chopped and toasted pecans, for garnishing
  • Chocolate flakes, for garnishing
  • Melt the chocolate over a bain-marie or in the microwave and blend or process with the other ingredients.
  • In a hot pan or pot, add the sugar and water. Let form a caramel and pour over the flan mold. Pour the previous mixture on top and cover with aluminum foil.
  • Place the stainless steel inner pot inside the Instant Pot®, add 2 cups water, insert the rack, and place the pan on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 30 Minutes.
  • When done cooking, let the steam release naturally. Once all the pressure has released, press Cancel. Let cool completely and unmold.
  • Garnish with nuts and grated or shredded chocolate and refrigerate for at least 2 hours before serving.
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