Sugar Free Flan
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I am super excited about this Low Carb Sugar Free Flan recipe!
In fact, I tried it out a few times just to make sure it was perfect before I shared it with you. OMG…it’s so creamy and delicious.
It’s the perfect finish to any meal and is like Creme Brulee meets Old Mexico…which has kind of been a theme around here for the last week.
Make this! You’ll love it. And it’s dessert-loving-teen approved so you can share it with the kids…if you want to.
Ingredients:
Topping – make this first
- 1/4 cup water
- ½ cup Allulose
Monkfruit will work too. Allulose has quickly become my favorite because it doesn’t have any type of aftertaste.
Recently, a reader friend of ours (Hi Leann!) pointed out that you can’t get Allulose in Canada for the time being.
We checked, and Canada and the EU are still testing and going through the approval for the sale of Allulose.
If this applies to you…no worries. But we’ll need to re-work the plan a little bit.
You can use Monkfruit/ Erythritol in the Flan portion of the recipe but the topping is going to be trickier.
I tried to make the topping with Lankanto Monkfruit blend and I smoked out the whole house.
Sheesh…now people are wearing masks inside the house too (sigh).
Monkfruit/Erythritol blend recrystallizes after it cools. I checked.
Bummer.
Check out these options if you don’t have Allulose:
- Pour the topping over the Flan after it has been baked and serve it all crystallized in the ramekin.
- Skip the topping – meh. This is my least favorite option.
- Skip the topping and use a pre-made sugar free caramel topping (from the ice cream department in your local store or here). Second least favorite option.
- Make this Caramel Topping made with erythritol, butter and cream from Better than Bread Keto and pour it on top of the flan when you are serving it. This is my favorite idea.
- You can make the topping I linked above and pour it in the ramekin just like the directions in the recipe card. But I haven’t tried it. I don’t know if it will work or not.
It seems like it would….
Flan-
- ½ cup Allulose
Monkfruit is fine here and you can use any sweetener you like.
6 Egg yolks
Don’t throw the whites away! Make some english muffins. Or an egg white omelet for your dog.
2 cups Heavy cream
Heavy whipping cream is best in this dish.
- ⅛ tsp Sea salt a pinch should do it
- 2 tsp Vanilla extract
How to make the Flan
Topping – you’ll do this first
- Pre-heat the oven to 350F (177C).
In a small saucepan over low heat, combine 1/2 cup Allulose (74g) and 1/4 cup water (60 ml). Heat until dissolved while stirring. Bring to a simmer without stirring for about 15-20 minutes, until a light caramel color syrup emerges.
Don’t try to speed things up by turning up the heat. Allulose will burn just like real sugar.
See the ingredient section above if you plan on using erythritol/monkfruit.
Quickly pour the syrup evenly among 6 ( 5-6 oz) ramekins and tilt in to spread the caramel across the bottom and around the sides of the ramekins.
Place the ramekins into a large baking pan with sides. You are going to place these in a water bath so the pan needs to be able to hold water to at least half of the ramekin height.
Flan
- In a medium bowl, whisk together six egg yolks.
In a saucepan over medium heat, add the heavy cream, 1/2 cup Allulose (74 g), and the salt. STIR CONSTANTLY. Once it starts simmering lightly around the edges, remove from heat.
Whisk in the vanilla and stir until fully incorporated. Taste it for seasoning. Yes, taste just a dab. Add more salt, sweetener or vanilla if desired.
Slowly pour the egg yolks into the pan to temper, while whisking. Don’t stop whisking until it’s uniform. Pour the mixture into the ramekins as evenly as possible.
The mixture will be thin.
- Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins. Add the last few cups of water while the pan is in the oven to avoid spilling hot water on yourself if needed.
Bake for about 25 – 30 minutes, rotating pan 180° halfway through.
The custard will still jiggle slightly in the center. It will not be fully set but close. Remove the pan from the oven and allow to cool at room temp with the ramekins still sitting in the water bath for at least an hour.
- Remove from water bath and refrigerate covered for at least an hour before serving. It’s even better if you can leave the flan to chill overnight.
To serve, run a butter knife around the outside edges of the ramekin, and invert onto a plate. Scrape the remaining caramel out of the ramekin and drizzle on top of the flan. Serve with fresh mint leaves if desired. Keeps covered in the fridge for 3-4 days.
Tips & FAQ’s:
Can I use Erythritol in this Sugar Free Flan Recipe?
If you have read the whole post I apologize. I have to add this section for the recipe scanners like myself.
You can still make this dessert without Allulose, but it needs some customization. Please see the Ingredients section for options.
Can I freeze this dessert?
Nope. But you can make it up to 4 days ahead of time.
Just keep the ramekins covered in the fridge until you are ready.
Dinner ideas to go with the flan:
- Albondigas (Mexican Meatball Soup)
- Low Carb Tamales
- Chicken Tinga Tacos
- Crock Pot Carnitas
- Yo Keto Taco Pie
I think that’s all for the Sugar Free Flan…
As always, I hope that you love this dessert and that it makes the low carb lifestyle just a little sweeter.
Leave a comment below if you have any questions and I’ll see ya next week!
Adios Gente Cetogénica!
More Low Carb Recipes to Love:
Sugar Free Flan
Equipment
Ingredients
Topping – make this first
- ¼ cup Water
- ½ cup Allulose Monkfruit will work too – sort of. Please see the ingredients section of the post.
Flan
- ½ cup Allulose Monkfruit is fine too.
- 6 Egg yolks
- 2 cups Heavy cream
- ⅛ tsp Sea salt a pinch should do it
- 2 tsp Vanilla extract
Instructions
Topping – you'll do this first
- Preheat the oven to 350 degrees F (177 degrees C).
- In a small saucepan over low heat, combine 1/2 cup Allulose (74g) and 1/4 cup water (60 ml). Heat until dissolved while stirring. Bring to a simmer without stirring for about 15-20 minutes, until a light caramel color syrup emerges.Please see the notes in the Ingredients section of the post if you are using any sweetener besides Allulose.
- Quickly pour the syrup evenly among 6 ( 5-6 oz) ramekins and tilt in to spread the caramel across the bottom and around the sides of the ramekins. Place the ramekins into a large baking pan with sides. You are going to place these in a water bath so the pan needs to be able to hold water to at least half of the ramekin height.
Flan
- In a medium bowl, whisk together six egg yolks.
- In a saucepan over medium heat, add the heavy cream, 1/2 cup Allulose (74 g), and the salt. STIR CONSTANTLY. Once it starts simmering lightly around the edges, remove from heat. Whisk in the vanilla and stir until fully incorporated. Taste it for seasoning. Yes, taste just a dab. Add more salt, sweetener or vanilla if desired.
- Slowly pour the egg yolks into the pan to temper, while whisking. Don't stop whisking until it's uniform. Pour the mixture into the ramekins as evenly as possible.
- Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins. Add the last few cups of water while the pan is in the oven to avoid spilling hot water on yourself if needed.
- Bake for about 25 minutes, rotating pan 180° halfway through. The custard will still jiggle slightly in the center. It will not be fully set but close. Remove the pan from the oven and allow to cool at room temp with the ramekins still sitting in the water bath for at least an hour.
- Remove from water bath and refrigerate covered for at least an hour before serving. It's even better if you can leave the flan to chill overnight.
- To serve, run a butter knife around the outside edges of the ramekin, and invert onto a plate. Scrape the remaining caramel out of the ramekin and drizzle on top of the flan. Serve with fresh mint leaves if desired. Keeps covered in the fridge for 3-4 days.
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Nutrition
The nutritional information for the Sugar Free Flan is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
