Keto creme caramel is an elegant low carb dessert that you can make with just 5 ingredients! This easy keto flan is deliciously creamy and has only 1.7g net carbs per serving.
When I went to a restaurant as a kid, I would always order either the lava cake or the creme caramel as a dessert - depending on whether I had a chocolate or a vanilla craving.
It is unclear where the dish originates. The French claim to have invented it, as have the Spanish and yes, even the English. It's also super popular in Latin America.
There are many different names for the dish. Custard, creme caramel, leche flan, crema Catalana - in the end, it's all the same thing!
My low carb flan is made without the sugar and without condensed milk (a popular flan ingredient). And I swear, you would never know. It is creamy, jiggly, thick and just so full of flavor.
I served it at my last dinner party and my friends could not believe it was sugar free!
Here are the ingredients you need to make this creamy keto flan recipe:
Allulose - This is the best sugar substitute for anything smooth, creamy and liquid. Allulose does not recrystallise like erythritol - it melts like sugar. You CAN use powdered monk fruit sweetener, erythritol, xylitol, Bocha Sweet or Swerve. However, the result may be slightly grainy.
Heavy cream - That's double cream in the UK.
Almond milk - Use unsweetened almond milk, or another nut milk of your choice.
Egg yolks and eggs - should be large
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Let's get started! First, make the caramel sauce.
Cook the allulose and water in a small saucepan over medium heat until the mixture turns to a golden brown colour, about 4 - 5 minutes.
Spoon the syrup into the bottom of 3 greased ramekins.
Now, make the sugar-free flans. In a clean saucepan, add the heavy whipping cream, almond milk and the remaining allulose. On a low heat, bring to a gentle simmer.
Whisk the eggs in a cup with a fork to combine.
Remove the cream mixture from the heat and whisk in the eggs and vanilla extract with a balloon whisk. If you like, also add a pinch of salt.
Now, strain the egg mixture using a fine sieve into the ramekins, pushing it through with the back of a spoon.
Place the ramekins in a large baking pan. Pour hot water into the dish until about ⅓ of the way up the ramekins. The water bath prevents the flans from splitting.
Bake for about 45 minutes. This is how my keto creme caramel pots looked when I took them out of the oven:
STRAIN THROUGH A SIEVE: Straining the mix will make the texture of the creme caramels much smoother. Don't skip this step.
DON'T OVER-BAKE: Keto flan continues to cook even after you remove it from the oven. Take it out and cool on a wire rack once it is set on top, but still a little jiggly in the middle.
LET THEM COOL: Let cool to room temperature, then chill in the refrigerator at least 4 hours in the fridge. I put mine in the fridge overnight.
HOW TO RELEASE: Carefully glide a knife around the sides of the flan to release the edges. Then, cover the top with a plate and flip it over.
DAIRY FREE: For a dairy free version, use coconut cream instead of the whipping cream.
Store the flans in the fridge. They keep well for up 3 days.
It's also possible to freeze keto creme caramel for up to 3 months. Make sure it is properly cooled before freezing.
If you love creamy sugar free desserts and are following a keto diet, don't miss these recipes:
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Keto Creme Caramel - Keto Flanfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 3 10cm wide x 5 cm deep oven proof ramekins
- ⅓ cup allulose 65g
- 2.5 tablespoon water
- Preheat the oven to 180C / 160C fan (350F / 320F fan).
- Grease 3 (10cm x 5 cm) oven proof ramekins with butter.
- Add ⅓ cup allulose + 2.5 tablespoon water to a pan. Bring to a simmer and cook until golden brown, about 4 - 5 minutes. Careful not to burn. Spoon into the bottom of the ramekins.
- In a clean saucepan, add the cream, almond milk and the remaining allulose. On a low heat, bring to a gentle simmer.
- In a cup, whisk 2 eggs and 1 additional egg yolk with a fork to combine.
- Remove the cream mix from the heat and whisk in the eggs, vanilla extract with a hand balloon whisk. Strain the mix using a fine sieve into the ramekins, pushing it through with the back of a spoon.
- Place the ramekins in a large baking dish. Pour boiling water into the dish until about ⅓ of the way up the ramekins. Bake for about 45 minutes, until it is set on top, but still a little jiggly in the middle. Remove from the oven and allow to cool to room temperature. Place in the fridge for at least 4 hours or overnight to fully set.
- To remove the creme caramels, use a knife to release the edges, cover with a plate and flip.