Keto Flan

Growing up, my mom was never one to make extravagant cakes or other baked goods. We weren’t the family who always had fresh muffins on the kitchen counter, nor the family who would bake cookies on the weekend. In fact, I think I can count on one hand how many times my mom actually made cookies! Instead, she preferred to make dairy based desserts. We’d always have heavy cream in our refrigerator, and I reckon it’s one of her favorite ingredients. While I love ANY of the desserts she’d make, my all time favorite will always be her flan.

Flan, Leche Flan, or Creme Caramel?

A flan is a simple and elegant caramel custard dessert, similar to a creme brulee. Unlike the creme brulee, the caramel topping is more like a thin sauce, with a less sweet flavor. Popular in Spain and other Latin countries, it’s now become quite a mainstream, dessert, albeit with slightly different names.

Depending on where in the world you are located, you may call flan something else. Other names for this dessert include Leche flan and creme caramel. Regardless of what you call it, they are ALL the same thing!

I’ve been meaning to share a keto flan recipe for quite some time. It’s one of my mom’s favorite desserts ever, and she claims to have the best homemade version ever. I obviously had to recreate it…with a few twists.

Now, this flan is made without sugar and without condensed milk (a common ingredient!), but you’d never tell. It has a thick, creamy, and rich texture. It’s sweet and full of caramel flavor, without being overpowering. It’s made with just 4 ingredients, and turns out perfect every time!

I served this to my mom the other day, and she could not believe that it was her own recipe, but made low carb- It tasted just like the original!

How do you make a keto flan?

The Ingredients

• Allulose– Allulose is the BEST and preferred sweetener to use, as it actually caramelizes. I haven’t tried other keto sweeteners for this. The sweetener will be divided, as some of it will be used to create a syrup on the bottom of each of the flan ramekins.
• Eggs– Room temperature eggs.
• Milk of choice– I used unsweetened coconut milk, but any low carb milk can be used (like whole milk or almond milk).
• Vanilla extract– A must for any good flan recipe!
• Salt– Just a pinch, to bring out the sweetness.

The Instructions

Start by melting 1/2 cup amount of the allulose in a small saucepan, along with the water, and heat it on medium heat, until it melts and becomes golden. Moving quickly, distribute the melted sweetener amongst 6 ramekins and set them aside.

Now, in a small saucepan, add the milk and remaining sweetener to it and on medium heat, bring it to a boil. Once hot, reduce to a simmer for a further 2 minutes, before removing from the heat. Whisk in the eggs, vanilla extract, and salt, until smooth. Strain the mixture into the ramekins.

Finally, place the four ramekins into a large baking dish. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake the flans for around 45 minutes, until set in the middle. Remove from the oven and allow to cool to room temperature. Once the flans are room temperature, place the ramekins in the refrigerator for at least 6 hours or overnight, until set.

Tips to make the best homemade flan

• Do not overbake the flan, as they continue to cook as they are cooling down (and once again when refrigerated).
• For easy removal, use a knife to cut around the sides before flipping onto a plate.
• Serve flan with some whipped cream or extra caramel sauce, for the ultimate dessert.

Storing and freezing low carb flan

• To store: This dessert must always be stored in the refrigerator, as it is dairy based and is served chilled. Cover the ramekins and they will keep well for up to 1 week.
• To freeze: Cover your ramekins with plastic wrap, ensuring there are no airy pockets. Store them in the freezer for up to 2 months. You MUST thaw them in the refrigerator completely.