Keto Creme Caramel (Low-Carb Flan)

This is the best keto creme caramel (aka flan) you'll ever try! Creamy vanilla custard is topped with sugar-free caramel sauce that is smooth and silky and tastes just like real caramel made from sugar.

How To Make Keto Creme Caramel (Flan)

Making keto creme caramel is really easy! First, no sweetener substitutuins in the caramel sauce. To make this flan legit you'll need Allulose You will only need Allulose for the caramel topping so feel free to use another sweetener such as Erythritol in the custard.

Second, do not overprocess the egg custard mixture or there will be too many bubbles and the custard would be too frothy.

Finally, make sure to use a water bath to bake the flan. The steam will help it stay moist and creamy while gently cookming the eggs.

If you want to make a fall-inspired flan, simply add 2 to 4 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice mix into the blender together with eggs, cream, almon milk and vanilla.

Preparation time

Hands-on:    15 minutes
Overall:      8 hours

Nutritional values (per serving, 1 flan)

Total Carbs	2.6	grams
Fiber	0.1	grams
Net Carbs	2.5	grams

Protein	4.1	grams
Fat	19.8	grams
of which Saturated	11.7	grams

Energy	211	kcal

Magnesium	10	mg (2% RDA)
Potassium	115	mg (6% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (8%), fat (87%)

Ingredients (makes 4 servings)

¹/₄ cup Allulose (50 g/ 1.8 oz)
2 tbsp water (30 ml)
³/₄ cup heavy whipping cream or coconut milk (180 ml/ 6 fl oz)
¹/₂ cup unsweetened almond milk or cashew milk (120 ml/ 4 fl oz)
2 large eggs
3 tbsp Allulose, Erythritol or Swerve (30 g/ 1.1 oz)
1 tsp sugar-free vanilla extract

Instructions

To make the caramel sauce, place the Allulose in a pot filled with water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)
Cook for 10 to 15 minutes, until the syrup starts to thicken and is lightly golden. Remove from the heat.
Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Divide the mixture between 4 ramekins or mini baking pans placed in a baking tray. Add hot water to the tray, enough to be ¹/₄ inch (1 cm) full.
Place the eggs, whipping cream (or coconut milk), almond milk, sweetener (Allulose, Erythritol or Swerve) and vanilla extract into a blender. Process until smooth but not too frothy (you don't want too many bubbles).
Pour the mixture in the ramekins, over the caramel. Place the tray in the oven and bake for 40 to 45 minutes, rotating the tray halfway through the cooking.
Remove the tray from the oven and set aside to fully cool down at room temperature, and then place in the fridge overnight.
When ready to serve, run a sharp knife around the edges to release the creme caramel and unmold into a plate.
Store any remaining servings in the ramekins in the fridge, covered with a cling wrap for up to 4 days.