This easy keto flan is smooth, creamy, and topped with a rich, golden caramel sauce—all without the sugar! It’s a simple yet elegant dessert that’s perfect for any occasion. Made with just a few common ingredients, it’s an effortless way to enjoy a low-carb, indulgent treat while staying on track with your keto lifestyle.
Ingredients Needed
- 200g / 1 cup Powdered Monk Fruit Allulose Blend
- 60ml / 1/4 cup Water
- 6 large Egg yolks
- 480ml / 2 cups Heavy cream (Double cream)
- 1 pinch Sea salt
- 2 tsp Vanilla extract
How To Make Low Carb Keto Flan
- Preheat the oven: Preheat to 350°F (177°C).
- Make the caramel: In a small saucepan over low heat, combine 100g (1/2 cup) sweetener and 60ml (1/4 cup) water. Heat until dissolved, then bring to a boil. Simmer without stirring for 20-25 minutes until a golden syrup forms.
- Coat the ramekins: Quickly divide the caramel among six 180ml (6-ounce) ramekins, tilting to coat the bottoms and sides. Place ramekins in a 23x33cm (9×13-inch) baking dish.
- Prepare the custard: In a bowl, whisk the egg yolks. In a saucepan over medium heat, heat the cream, remaining 100g (1/2 cup) sweetener, and a pinch of salt until bubbles form at the edges. Remove from heat and whisk in vanilla extract.
- Temper the eggs: Slowly pour the warm cream into the yolks in a thin stream, whisking constantly. Strain the custard through a fine mesh sieve into the ramekins.
- Bake in a water bath: Pour hot water into the baking dish, filling halfway up the sides of the ramekins. Bake for 20-30 minutes, rotating halfway, until the flan is almost set but slightly jiggly in the center.
- Cool & chill: Remove from the oven and leave the ramekins in the water bath for 1 hour. Dry, cover with plastic wrap, and refrigerate overnight or up to 4 days.
- Serve: Run a knife along the edges, invert onto a plate, and shake gently until released. Spoon any remaining caramel from the ramekin over the flan.
Recipe Tips
- Use the right sweetener: Only use a monk fruit allulose blend for the caramel. Other sweeteners may crystallize or burn.
- Don’t stir the caramel: Once it starts boiling, do not stir or it won’t form properly. Just let it simmer until golden.
- Temper the eggs slowly: Pour the warm cream very slowly into the egg yolks while whisking. This prevents the eggs from scrambling.
- Bake in a water bath: This keeps the flan smooth and creamy without cracking. Make sure the water reaches halfway up the ramekins.
- Chill overnight for best texture: Let the flan set in the fridge overnight for the perfect silky texture and deep caramel flavor.
How To Store Leftovers?
- Refrigerate: Let the leftover flan cool to room temperature. Cover each ramekin with plastic wrap and store in the fridge for up to 4 days.
- Freeze: Flan can be frozen, but the texture may change slightly. Wrap each ramekin tightly in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw in the fridge overnight before unmolding and enjoying.
Nutrition Facts
Serving Size: 1 keto flan custard cup
- Calories: 331 kcal
- Total Fat: 33.3g
- Saturated Fat: 20.0g
- Cholesterol: 280mg
- Sodium: 72mg
- Potassium: 83mg
- Total Carbohydrate: 2.9g
- Dietary Fiber: 0.1g
- Sugars: 2.6g
- Protein: 5.1g
Check out More Recipes:
- Low Carb Keto Vanilla Cupcakes (Sugar Free)
- Low Carb Keto No Bake Chocolate Cheesecake
- Low Carb Keto Cheesecake Fluff Recipe
Low Carb Keto Flan Recipe
Description
This easy keto flan is smooth, creamy, and topped with a rich, golden caramel sauce—all without the sugar! It’s a simple yet elegant dessert that’s perfect for any occasion. Made with just a few common ingredients, it’s an effortless way to enjoy a low-carb, indulgent treat while staying on track with your keto lifestyle.
Ingredients
Instructions
- Preheat the oven: Preheat to 350°F (177°C).
- Make the caramel: In a small saucepan over low heat, combine 100g (1/2 cup) sweetener and 60ml (1/4 cup) water. Heat until dissolved, then bring to a boil. Simmer without stirring for 20-25 minutes until a golden syrup forms.
- Coat the ramekins: Quickly divide the caramel among six 180ml (6-ounce) ramekins, tilting to coat the bottoms and sides. Place ramekins in a 23x33cm (9×13-inch) baking dish.
- Prepare the custard: In a bowl, whisk the egg yolks. In a saucepan over medium heat, heat the cream, remaining 100g (1/2 cup) sweetener, and a pinch of salt until bubbles form at the edges. Remove from heat and whisk in vanilla extract.
- Temper the eggs: Slowly pour the warm cream into the yolks in a thin stream, whisking constantly. Strain the custard through a fine mesh sieve into the ramekins.
- Bake in a water bath: Pour hot water into the baking dish, filling halfway up the sides of the ramekins. Bake for 20-30 minutes, rotating halfway, until the flan is almost set but slightly jiggly in the center.
- Cool & chill: Remove from the oven and leave the ramekins in the water bath for 1 hour. Dry, cover with plastic wrap, and refrigerate overnight or up to 4 days.
- Serve: Run a knife along the edges, invert onto a plate, and shake gently until released. Spoon any remaining caramel from the ramekin over the flan.
Notes
- Use the right sweetener: Only use a monk fruit allulose blend for the caramel. Other sweeteners may crystallize or burn.
- Don’t stir the caramel: Once it starts boiling, do not stir or it won’t form properly. Just let it simmer until golden.
- Temper the eggs slowly: Pour the warm cream very slowly into the egg yolks while whisking. This prevents the eggs from scrambling.
- Bake in a water bath: This keeps the flan smooth and creamy without cracking. Make sure the water reaches halfway up the ramekins.
- Chill overnight for best texture: Let the flan set in the fridge overnight for the perfect silky texture and deep caramel flavor.
Low Carb Keto Flan Recipe
