Keto Creme Caramel - Keto Flan
User Reviews
5
Keto Creme Caramel - Keto Flan
Description
The recipe begins with preparing the caramel syrup by simmering allulose sugar and water until golden brown, then spooning it into butter-greased ramekins. The custard consists of heavy cream, almond milk, allulose, eggs, and vanilla extract whisked together after gently warming the cream mixture. The custard is strained into the ramekins over the caramel layer to ensure smoothness.
Baking takes place in a water bath at 180°C (fan 160°C) for about 45 minutes. The flan should be set on top but retain a slight jiggle in the center, as it continues to cook after removal. Once cooled to room temperature, the flans can be refrigerated or frozen.
This keto-friendly dessert offers a creamy and delicate texture without traditional sugars, making it suitable for low-carb diets. Proper baking time and gentle handling preserve the smooth, tender flan characteristic. The recipe yields three servings with approximately 7g net carbs each.
Ingredients
Syrup
- ⅓ cup allulose 65g
- 2.5 tablespoon water
Flan
- ⅓ cup allulose 65g
- ½ cup heavy whipping cream 120ml, double cream
- ¾ cup almond milk 180ml
- 2 egg large + 1 additional yolk
- 1 teaspoon 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 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.
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
- Remove flans from oven when just set on top but still slightly jiggly to prevent overbaking.
- Creme caramel continues cooking after removal due to residual heat; allow to cool gradually.
- Store finished flans in the refrigerator for up to 3 days.
- Freeze cooled flans for up to 3 months for extended storage.
- Use a fine sieve to strain custard for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Total Carbohydrates | 1.9g | 1% |
| Protein | 6.1g | 12% |
| Fat | 20.6g | 32% |
| Saturated Fat | 11.3g | 57% |
| Fiber | 0.2g | 1% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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