Sugar Free Flan

This Sugar Free Flan is a traditional Mexican Dessert Recipe with a low carb twist. The creamy vanilla flavor and smooth texture compliments the rich caramel glaze topping. It truly is one of the most fantastic Keto desserts you'll ever make.

Course Dessert

Cuisine Mexican

Keyword gluten free

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 336kcal

Author Brandy

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.

Nutrition