This keto flan is the perfect dessert recipe. It's easy to make, insanely delicious, and entirely sugar-free (but sweet at the same time). Also, one flan has only 4 grams of carbs, making it a great option for a low-carb diet.
Everything in this keto flan makes you want to eat it right away. Even though it's a low-carb version of the famous Spanish dessert, it has an ideally browned caramel on top and an impossibly creamy base.
Also, this recipe is pretty straightforward, so even if it's your first time making a flan, I'm sure you'll succeed.
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What Is a Flan?
Flan is a popular Spanish dessert that, over time, has become famous in many countries. This fragrant and delicate dessert with an exquisite caramel taste is sure to please your family and friends. It is absolutely not difficult to prepare it, and the result will surely please you.
Flan can be cooked in portions or in a large bowl to make it look like a cake and cut into convenient pieces before serving.
Is Flan Keto Friendly?
NO. The regular flan is not keto-friendly since it's loaded with sugar. But if you love this dessert so much, you can try looking for a sugar-free version or just make it yourself.
This flan recipe is completely sugar-free (but it is still very sweet!). Instead of sugar, I used erythritol, which is a great sugar substitute option. If you prefer to use any other sweetener, you definitely can. This way your flan can turn into the perfect keto dessert.
How to Make Keto Flan
Even though a flan looks a bit fancy, you won't believe how easy it is to make. There are four main steps to the cooking process: making the caramel sauce, making the custard, baking, and cooling.
Let me give you a more detailed description of how to make this lovely low-carb dessert:
- Making the caramel sauce. There are two ways you can go about this process. Just place the erythritol in a small skillet over medium heat and let it melt and turn into a golden syrup. Remember to constantly stir the sweetener so that it doesn't burn. Or, if you want, you can first dissolve the sweetener in water and then bring it to a boil. It would take about 20 minutes for the syrup to form. You should pour the caramel sauce into the ramekins right away while it's still hot.
- Making the custard. I chose the simplest way possible: just whisk up all of the ingredients in a bowl until smooth. If you'd rather take the complicated route here, then you can whisk the yolks first, then in a saucepan, heat the cream and sweetener, and after that temper the egg yolks. But there is actually no need to make it more complicated, so the first method is enough.
- Baking. Pour the custard over the caramel sauce and into the ramekins. Then place the ramekins on a baking pan and fill the baking pan with water halfway up the sides of the ramekins. You should bake them in an oven preheated to 350 degrees F for about 40-50 minutes.
- Cooling. After removing the ramekins from the oven, let them cool for about an hour. And then place them in the fridge for at least four hours or best overnight.
There are a few tips that can help you make this keto flan:
- Constantly stir the sweetener when making the caramel sauce. This is very important; otherwise, the sweetener will burn.
- Use a water bath. Don't forget that you must cook flan in a water bath. So it is best to place the ramekins on a baking dish and fill the baking dish with water.
- Use a knife to remove the flan. It can sometimes be really hard to remove the flan from the ramekin. So, just run a knife along the edge of the ramekin to gently loosen the flan and then flip it over onto a plate.
There are still a few things that you should do before serving your keto flan. Once it is fully chilled, you should run a knife along the edges of the ramekins. Then place a small plate on top of the ramekin and flip it. It's OK to shake it up a bit for the flan to release onto the plate.
You can serve this low-carb flan as is or garnish it with some berries, shredded coconut, sugar-free maple syrup, heavy whipping cream, or fresh mint.
Remember that this desert has to always be stored in the refrigerator. Since this keto flan is dairy-based, it can be stored there for up to 5-7 days. Also, if you want, you can freeze your keto flan. Just cover it with plastic wrap and make sure that there are no air pockets. You can store them this way for up to 2 months. However, keep in mind that you must thaw the flan in the refrigerator.
- 1 cup whole milk or coconut milk
- ½ cup heavy cream
- ¼ cup erythritol
- ⅓ cup erythritol
- 3 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- Preheat your oven to 350 degrees F.
- In a small saucepan, place the ⅓ cup of erythritol and melt it over low heat. Once the sweetener is completely liquid, pour it into three ramekins.
- In a bowl, combine the milk, heavy cream, eggs, vanilla extract, salt, and the other part of erythritol. Whisk until the custard mixture is smooth.
- Pour the mixture equally into the ramekins.
- Place the ramekins on a baking dish and fill that dish with boiling water halfway up the sides of the ramekins.
- Bake for about 40-50 minutes (until the edges are set).
- Let the flan cool completely before serving (for about 4 hours in the refrigerator). Then run a knife around the edge of the custard and flip it on a plate.