Description
Silky, smooth, and perfectly sweet — this keto flan is a low-carb twist on the classic Latin dessert, with a rich custard texture and caramel drizzle that melts in your mouth!
Ingredients
For the Caramel:
¼ cup powdered erythritol or monk fruit sweetener (for sugar-free caramel)
2 tbsp water
1 tsp lemon juice (to prevent crystallization)
For the Custard:
4 large eggs
1 cup heavy cream
½ cup unsweetened almond milk or coconut milk
¼ cup powdered sweetener (or to taste)
1 tsp vanilla extract
Pinch of salt
Optional: ½ tsp almond extract for extra depth
Instructions
Preheat oven to 325°F (160°C).
Make the caramel: In a small saucepan, mix powdered sweetener with water and lemon juice. Cook over medium heat until golden syrup forms (don’t burn it!).
Pour caramel into the bottom of ramekins or a flan mold. Swirl to coat evenly.
In a bowl, whisk eggs, heavy cream, almond milk, vanilla, salt, and optional almond extract until smooth.
Strain the custard mixture to ensure silkiness and pour into caramel-lined molds.
Place molds in a baking dish and fill halfway with hot water (water bath).
Bake for 30–35 minutes or until set around the edges but slightly jiggly in the center.
Chill in the fridge for at least 2–3 hours before unmolding.
To serve, gently run a knife around the edge and flip onto a plate — let the caramel drizzle down!
- Prep Time: 10 mins
- Chill Time: 2 hrs
- Cook Time: 35 mins
Nutrition
- Serving Size: 6
- Calories: 180
- Fat: 14g
- Carbohydrates: 4g
- Protein: 8g