Easy Keto Flan Recipe

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 70kcal

Author Arman Liew

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.

Notes

* I used allulose. Monk fruit and erythritol don't caramelize well.

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.

Nutrition