Do you crave creamy, decadent desserts but want to stay on track with your keto goals? This Keto Flan recipe is your answer! It’s a delightful sugar-free and low-carb take on the beloved caramel custard dessert, and it only requires 4 ingredients and minimal prep work.
Imagine impressing your family and friends with an elegant dessert that’s secretly keto-friendly. This recipe boasts just 2 grams of net carbs per serving, making it a guilt-free indulgence.
A Childhood Favorite, Keto-fied!
Many of us have fond memories of enjoying delicious desserts made by our moms. In my case, my mom wasn’t one for elaborate cakes or cookies. Instead, she excelled at creating delectable dairy-based treats, and her flan was always my absolute favorite.
Flan, also known as Leche Flan or Creme Caramel, is a simple yet sophisticated dessert with a rich history. It’s similar to creme brulee, but with a thinner and less sweet caramel sauce. This dessert is popular in Spain and many Latin American countries, and it goes by various names depending on the region.
For years, I’ve wanted to create a keto version of my mom’s famous flan. After all, it’s her all-time favorite dessert, and she claims it’s the best homemade flan ever (and let’s be honest, moms usually know best!). This recipe captures the essence of her creation, with a few tweaks to make it perfectly keto-friendly.
The Secret to Keto Flan Perfection
This flan achieves its delightful texture and flavor with a clever combination of ingredients. Here’s what makes this recipe so special:
- Allulose:Â This is the hero ingredient, as it’s the only sweetener that caramelizes like sugar. It creates a beautiful caramel sauce without adding unwanted carbs.
- Eggs:Â Room temperature eggs are essential for a smooth and creamy custard.
- Milk of Choice:Â You can use unsweetened coconut milk for a tropical twist, or any low-carb milk you prefer, like whole milk or almond milk.
- Vanilla Extract:Â A touch of vanilla adds depth and complexity to the flavor profile.
- Salt:Â Just a pinch enhances the sweetness and balances the flavors.
Creating Keto Flan Magic
Making this Keto Flan is surprisingly easy. Here’s a breakdown of the process:
- Caramelize the Allulose:Â We start by creating the signature caramel sauce. Allulose melts and transforms into a beautiful golden brown liquid, coating the bottom of each ramekin.
- Prepare the Custard:Â The milk is gently simmered with the remaining allulose, then whisked with eggs, vanilla, and salt to create a smooth and flavorful custard.
- Water Bath Baking:Â The ramekins are placed in a baking dish filled with hot water. This gentle cooking method ensures the flan sets evenly without drying out.
- Chilling for Perfection:Â After baking, the flans cool completely before being refrigerated for at least 6 hours, allowing them to develop their signature silky texture.
Tips for the Best Keto Flan
A few simple tips will guarantee a flawless Keto Flan every time:
- Don’t Overbake:Â The flan continues to cook as it cools and chills, so aim for a slight jiggle in the center when you take it out of the oven.
- Easy Unmolding:Â Run a knife around the edges of the ramekin before flipping it onto a plate for effortless removal.
- The Perfect Finishing Touch:Â Top your Keto Flan with a dollop of whipped cream or extra caramel sauce for an extra decadent presentation.
Storing and Freezing Your Keto Flan
This Keto Flan is best enjoyed chilled. Store covered in the refrigerator for up to a week. You can also freeze your Keto Flan for up to 2 months. Simply thaw completely in the refrigerator before serving.
Ready to Bake Up Some Keto Magic?
This Keto Flan recipe is a guaranteed crowd-pleaser. It’s a delicious way to satisfy your sweet tooth while staying true to your keto lifestyle. So, preheat your oven, gather your ingredients, and get ready to create a delightful keto dessert experience!
Keto Flan Recipe: A Low Carb Caramel Custard Delight
Ingredients
- 1 cup Allulose divided (see notes for details)
- 1/4 cup Water
- 2 cups Milk of choice Unsweetened coconut milk recommended
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Preparation: Preheat your oven to 180°C (350°F). Grease six 3/4-cup ramekins and set aside for later use.
- Caramel Layer: In a small saucepan, mix 1/2 cup of Allulose with water. Heat it over low heat until it begins to simmer, then increase to medium heat. Stir regularly until the mixture thickens and achieves an amber-brown color. Evenly distribute the caramel among the prepared ramekins, ensuring the sides are well-coated.
- Custard Mixture: In another saucepan, combine your chosen milk and the remaining Allulose. Bring to a gentle simmer on low heat, then remove from heat. Whisk in eggs, vanilla extract, and salt until the mixture is smooth. Strain this mixture evenly into each ramekin.
- Baking: Place the filled ramekins in a large baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 45-50 minutes, or until the custard sets in the middle. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, until set.
- Serving: To serve, run a moist knife around the edges of each ramekin, then invert onto a plate to release the flan.
Notes
- Sweetener: Allulose is recommended for its ability to caramelize, unlike Monk fruit or Erythritol.
- Storage Instructions:
- Refrigerate: Keep in the fridge, covered, for up to 1 week.
- Freeze: Wrap the ramekins with plastic wrap, ensuring there are no air pockets, and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Calories: 70
- Carbohydrates: 1g
- Protein: 5g
- Fat: 4g
- Sodium: 253mg
- Potassium: 46mg
- Fiber: 1g
- Vitamin A: 180IU
- Calcium: 119mg
- Iron: 1mg
