pre-heat oven to 160C fan (175C static) and lightly butter a 20-22cm cake mould (best if silicone).
beat cream cheese, erythritol and stevia.
incorporate egg yolks, then vanilla extract, melted butter, milk, sifted lupin flour, baking powder and salt.
whisk in egg whites, with a gentle down-and-up motion so as to retain as much air as possible.
pour flan mix into cake mould and level it with a spatula or back of a spoon.
drizzle melted chocolate over the top, then insert a skewer to swirl it in.
bake 30-35 minutes, cool and serve.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.