Preheat oven to 325 degrees F. Place 4 (4 oz) ramekins into a casserole dish. Set aside.

Place 1/2 cup Impact Monk Fruit Allulose Blend into a large pot and heat over medium high heat until melted, while stirring frequently. Once melted, add the water. Continue to heat on medium high. Stir occasionally until the sauce has become a golden brown. Remove from heat and divide into the bottom of the ramekins, covering the bottom evenly. Set aside and allow to cool.

In a medium sauce pot, heat the heavy cream over medium high heat until simmering.

In a blender, place the eggs, 1/2 cup Impact allulose, stevia glycerite, vanilla and salt. Blend the mixture together well. Once the cream is simmering, remove from heat and while the blender is running at low speed, add the chopped chocolate and slowly drizzle in the hot cream. Once the cream is entirely in the blender, cover and puree until smooth and chopped chocolate is melted. Taste and adjust sweetness to your liking.

Divide the custard into each ramekin, on top of the layer of caramel.

Place hot water into the casserole dish around the ramekins. Bake for 20-30 minutes. Or until the flan is just set and no longer liquid.

Remove the casserole dish from the oven but leave the ramekins in the hot water for another 10 minutes.

After 10 minutes, gently remove the ramekins from the casserole dish. Place in the fridge to cool for 3 hours or overnight.

When ready to eat, use a butter knife and slowly run it on the inside of the custard to release it from the ramekin.

Turn the ramekin upside down and slowly jiggle the custard onto the plate.