Keto Creme Caramel - Keto Flan
This keto flan tastes just like the original! Your guests will never believe that it's low carb and sugar free.
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Dessert
Cuisine: British, French, Spanish
Servings: 3
Calories: 224kcal
Flan
- ⅓ cup allulose 65g
- ½ cup heavy whipping cream 120ml, double cream
- ¾ cup almond milk 180ml
- 2 large eggs + 1 additional egg yolk
- 1 teaspoon vanilla extract
- butter to grease 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.
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.
Calories: 224kcal | Total Carbohydrates: 1.9g | Protein: 6.1g | Fat: 20.6g | Saturated Fat: 11.3g | Fiber: 0.2g | Sugar: 1.3g