Looking for a sweet treat that fits into your keto lifestyle? This Keto Flan recipe delivers rich, creamy goodness without the sugar overload. With a silky texture and a hint of vanilla, it’s a dessert that feels indulgent but stays within your carb limits.
Perfect for any occasion, this flan will satisfy your cravings while keeping you on track. Let’s get started!
Steps
- Preheat your oven to 180C/350F and grease six ramekins, each with a capacity of 3/4 cup.
- In a small saucepan, mix 1/2 cup of allulose with water and bring it to a simmer on low heat. Increase the heat to medium and stir continuously until the mixture thickens and turns amber brown, then distribute it evenly among the ramekins, coating the sides.
- In another saucepan, gently simmer your choice of milk with the remaining sweetener over low heat. Remove from heat and whisk in room temperature eggs, vanilla extract, and a pinch of salt until the mixture is smooth, then strain it into the prepared ramekins.
- Arrange the ramekins in a large baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 45-50 minutes until the flan is mostly set, then cool completely and refrigerate for at least 6 hours or overnight.
- Once set, use a slightly warm knife to cut around the edge of each ramekin and invert the flans onto plates for serving.
Ingredients
- 1/2 cup allulose (for caramel sauce)
- Hot water (for water bath)
- 4 large eggs (preferably at room temperature)
- 2 cups unsweetened almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- Pinch of salt
Nutritional Values
Calories: 420kcal | Carbohydrates: 6g | Protein: 30g | Fat: 24g | Sodium: 1518mg | Potassium: 276mg | Fiber: 6g | Vitamin A: 1080IU | Calcium: 714mg | Iron: 6mg
FAQ
- Can I use a different sweetener instead of allulose?
- While you can experiment with other low-carb sweeteners, allulose is preferred because it caramelizes effectively. Erythritol and monk fruit sweeteners may not yield the same caramelization results.
- Is it necessary to bake the flan in individual ramekins?
- Yes, it’s recommended to bake the flan in separate ramekins. This method allows each flan to have its own caramel layer and makes it easier to invert and serve individually.
- How can I ensure my flan has a creamy texture?
- For a creamier texture, consider using heavy cream or heavy whipping cream instead of regular milk. Additionally, avoid overbaking, as the flan will continue to set as it cools and once refrigerated.
- How should I store leftover flan?
- To store flan, cover the ramekins and keep them in the refrigerator for up to one week. If freezing, ensure no air pockets are present and store for up to two months, thawing overnight in the fridge before serving.
- Can I prepare the flan in advance?
- Yes, this flan can be made 2-3 days ahead of time. It’s ideal for preparing in advance, as this allows the flavors to develop more fully in the refrigerator.
Tips
- Use Room Temperature Eggs: For a smoother custard, ensure your eggs are at room temperature before mixing. This helps them blend more seamlessly with the other ingredients.
- Choose Allulose for Caramelization: When making the caramel sauce, opt for allulose as your sweetener, as it caramelizes effectively compared to alternatives like erythritol or monk fruit.
- Avoid Overbaking: Keep an eye on the flan while baking, as it will continue to set as it cools. Overbaking can result in a less creamy texture.
- Tempering Cold Eggs: If your eggs are cold, temper them by gradually adding warm milk to the beaten eggs while whisking. This prevents them from scrambling when mixed with the hot ingredients.
Equipment
- Ramekins – Specifically six 3/4 cup ramekins for individual serving portions.
- Small saucepan – Suitable for making caramel sauce.
- Strainer – To ensure a smooth custard mixture.
- Large baking dish – To accommodate the ramekins for the water bath method.
