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a keto creme caramel with a spoonful taken out
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Keto Creme Caramel - Keto Flan

Katrin Nürnberger from sugarfreelondoner.com
This keto flan tastes just like the original! Your guests will never believe that it's low carb and sugar free.
Course Dessert
Cuisine British, French, Spanish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 3
Calories 224kcal

Equipment

  • 3 10cm wide x 5 cm deep oven proof ramekins

Ingredients

Syrup

Flan

  • cup allulose 65g
  • ½ cup heavy whipping cream 120ml, double cream
  • ¾ cup almond milk 180ml
  • 2 large eggs + 1 additional egg yolk
  • 1 tsp vanilla extract
  • butter to grease ramekins

Instructions

  • Preheat the oven to 180C / 160C fan (350F / 320F fan).
  • Grease 3 (10cm x 5 cm) oven proof ramekins with butter.

Syrup

  • Add ⅓ cup allulose + 2.5 tbsp 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.

Flan

  • 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.

Notes

1.7g net carbs per serving. Makes 3 servings. 
DON'T OVERBAKE: Remove it from the oven once it is set on top, but still a little jiggly in the middle. Creme Caramel continues to cook even after you remove it from the oven. 
Store the flans in the fridge for up to 3 days. Alternatively, cool fully, then freeze for up to 3 months.
I buy my allulose on a website called luckyvitamin.com. 

Nutrition

Calories: 224kcal | Total Carbohydrates: 1.9g | Protein: 6.1g | Fat: 20.6g | Saturated Fat: 11.3g | Fiber: 0.2g | Sugar: 1.3g