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My keto flan recipe is a simple, elegant take on the classical caramel custard treat. It’s made with 4 ingredients and only 2 grams of net carbs per serving.
Craving more creamy keto desserts? Try my keto trifle, keto pudding, or keto lemon meringue pie next.
Growing up, my mom made the BEST flan. To this day, I’ll always request it when my family and I come over for dinner.
Sadly, traditional flan is not keto-friendly. So, when I’m rocking that low-carb lifestyle, I’ll make my sugar-free version. With the same warming caramel flavors hidden beneath creamy custard, you’d never guess it’s keto!
Table of Contents
Why I love this recipe
- Simple ingredients. There are only four very simple pantry staples needed, so you can make this dessert on a whim.
- Easy to make in advance. I typically make it at least 2-3 days before I need it.
- Gorgeous texture and flavor. The mixture of eggs and milk creates a silky smooth custard, while the sweetener gives it that essential caramel flavor.
- Simple yet sophisticated. Flan isn’t your run-of-the-mill dessert, despite it being really easy. Everyone will think you went out of your way to make it.
Ingredients needed
- Allulose. I’ve tried allulose, erythritol, and monk fruit, but the latter two failed to caramelize. That’s why I strongly prefer allulose as our low carb sweetener. Some will sweeten the custard and the rest will create a syrup in the bottom of each ramekin.
- Hot water. For the water bath. This will help make sure the flan cooks evenly.
- Large eggs. Room temperature eggs are best as they mix the smoothest.
- Milk of choice. I used unsweetened almond milk, but any dairy or dairy-free milk works.
- Vanilla extract. A must for any good flan recipe!
- Salt. Just a pinch of salt to bring out the sweetness.
How to make keto flan
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven and grease six ramekins.
Step 2- Make the caramel sauce. Simmer allulose and water in a saucepan over low heat until dissolved. Increase to medium heat and thicken until it turns amber-brown. Pour it into the ramekins.
Step 3- Make the custard. Simmer milk and sweetener, then whisk in the eggs, vanilla, and salt until smooth. Strain the mixture into the ramekins and place the ramekins in the baking dish.
Step 4- Bake. Place the ramekins in the casserole dish and cover them with an inch of water. Bake until the flan mostly sets. Let them cool, then refrigerate overnight.
Step 5- Serve. Use a warm knife to cut the rims of the ramekins and invert them onto a plate to serve.
Arman’s recipe tips
- For a creamier dessert, use heavy cream or heavy whipping cream instead.
- Don’t overbake the flan. It’ll continue to set as it cools and again once it’s been refrigerated.
- Using cold eggs? Temper the eggs so they’re less likely to scramble. To do this, whisk the eggs in a bowl and add several spoonfuls of the warm milk. Continue whisking until you’ve added about ¼ cup of the milk, then pour the egg mixture into the pot.
Storage instructions
To store: Cover the ramekins and place them in the refrigerator for up to 1 week.
To freeze: Cover the ramekins to ensure there are no air pockets, then store them in the freezer for up to 2 months. Let them thaw overnight in the fridge.
Frequently asked questions
I don’t recommend baking this as one single dessert, as the beauty of flan is to have individual pots to be tipped upside down.
More keto sweets you’ll enjoy
Easy Keto Flan Recipe
Ingredients
- 1 cup Allulose divided * See notes
- 1/4 cup water
- 2 cups milk of choice I used unsweetened coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180C/350F. Grease six 3/4 cup ramekins and set aside.
- In a small saucepan, combine 1/2 cup of the allulose with the water. On low heat, bring the mixture to a simmer. Once it beings to simmer, increase to medium heat. While stirring regularly, allow it to thicken and become an amber brown color. Remove from the heat and distribute amongst each of the ramekins, brushing around the sides to coat them in the warm sugar liquid.
- In a separate saucepan, combine the milk with the remaining sweetener. On low heat, bring to a gentle simmer. Remove from the heat and whisk in the eggs, vanilla extract, and salt, until smooth and combined. Strain the mixture into the ramekins.
- Place the six ramekins in a large baking dish. Pour boiling water into the dish until halfway up the ramekins. Bake for 45-50 minutes, until it is mostly set in the middle. Remove from the oven and let cool completely. Once cool, refrigerate the individual flans for at least 6 hours, or overnight.
- Once the flans are set, use a slightly moist knife and cut around the ramekins and flip onto a plate.
I tried this recipe and it was good. I gave it 4 stars because it was not sweet like flans normally are. Also, I just blended all ingredients without warming the milk. I used room temperature eggs and blended them with the milk, sugar, and vanilla extract. I substituted the coconut milk for 1 cup of almond milk and it came out perfect.
Forgot the stars!!! 10 out of 5. My diabetic heart is soooo happy!!!!
I was skeptical when I started to mix everything. But oh boy, the flan was spot on!!! I used swerve granular and the caramel recrystallized but it was on me. It tasted like the high carb version! Thank you for this!
Tastes amazing. Don’t use monkfruit in place of allulose. It burns as soon as it browns.