This keto flan recipe is a tasty, creamy custard, also known as creme caramel, perfect for a classy, low-carb dessert. It is sugar-free and contains only 3g net carbs. Everyone will love this treat whether they are low-carb or not.
This keto flan is part of our keto dessert recipe collection, where you’ll find other delicious treats, such as our keto ice cream recipes and delicious keto cakes.
Looking for more delicious Keto Desserts; try our;
What Is Keto Flan?
Keto flan is a sugar-free version of the classic creme caramel dessert. It features a smooth, creamy custard base topped with a rich caramel sauce, all made without the traditional high-carb ingredients. This low-carb dessert is perfect for those following a ketogenic diet or anyone looking to reduce their sugar intake.
This recipe makes four servings. One serving has 2g net carbs.
Why You’ll Love This Recipe
This keto creme caramel is not only a delicious low-carb dessert but also offers several benefits:
This keto creme caramel is not only a delicious low-carb dessert but also offers several benefits:
- Low in net carbs: Only 3g per serving, making it perfect for keto dieters.
- Sugar-free: We use erythritol as a keto-friendly sweetener.
- Gluten-free: Suitable for those with gluten sensitivities.
- Rich in healthy fats: Provides essential nutrients from heavy cream and eggs.
- Minimal preparation time: A quick and easy keto dessert recipe.
Ingredients
To make this delicious keto dessert, you’ll need:
- Erythritol (You can also use monk fruit or allulose to sweeten)
- Water
- Unsalted butter
- Heavy whipping cream
- Eggs
- Egg yolks
- Vanilla extract
How to Make Keto Flan
Preparing the Caramel
- In a saucepan, combine erythritol and water. Heat over medium heat until the erythritol dissolves and the mixture thickens to a caramel consistency.
- Carefully pour the caramel into individual ramekins or a baking dish.
Making the Custard
- In a separate saucepan, heat heavy cream over low heat.
- In a bowl, whisk together eggs, egg yolks, and vanilla extract.
- Slowly temper the hot cream into the egg mixture, whisking constantly.
- Pour the custard mixture over the caramel in the ramekins.
Baking the Keto Flan
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. This creates a water bath that ensures even cooking.
- Bake in a preheated oven until the flan is set but slightly jiggly in the center.
- Let the flan cool completely before chilling in the refrigerator for at least 4 hours.
Tips For The Perfect Keto Flan
- Ensure your caramel sauce is golden brown for the best flavor
- Use room temperature ingredients for a smoother custard
- Don’t overbake – the center should be slightly wobbly when done
- Allow plenty of time for chilling to achieve the perfect texture
Frequently Asked Questions
Yes, you can use almond milk, but the flan may be less creamy. Adjust the recipe accordingly.
Flan can be stored in the refrigerator for up to 3 days.
It is not recommended to freeze flan as it may affect the texture of the custard.
While erythritol is recommended for its taste and texture, you can experiment with other keto-friendly sweeteners like allulose or monk fruit.
Keto Flan – Creme Caramel
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Ingredients
- ⅓ cup Erythritol
- 2 tablespoons Water
- 1 tablespoon Unsalted Butter
- 1 cup Heavy Cream
- 2 large Eggs
- 2 Egg Yolks
- 2 teaspoons Vanilla Essence
- ¼ cup Erythritol
Instructions
- Preheat your oven to 150C/300F. Grease four 8-ounce ramekins and set aside.
- Place ⅓ cup of erythritol, water, and butter into a saucepan over medium heat. Stir well. Heat until the sauce is golden brown and bubbly.⅓ cup Erythritol, 2 tablespoons Water, 1 tablespoon Unsalted Butter
- Evenly split the sauce between the ramekins. Set aside.
- In a mixing bowl, add the remaining ingredients and whisk together until smooth.1 cup Heavy Cream, 2 large Eggs, 2 Egg Yolks, 2 teaspoons Vanilla Essence, ¼ cup Erythritol
- Pour the custard mixture into the ramekins.
- Place the ramekins into a large roasting dish and fill the dish to just over halfway up the sides of the ramekins, with boiling water.
- Bake for 50 minutes to 1 hour, or until the edges are set and the center is slightly wobbly.
- Remove from the oven and leave to sit in the pan for another 10 minutes.
- Remove from the pan and chill in the fridge for 4 hours, or overnight.
- To serve, run a knife around the edge of the custard then turn out onto a plate.
Video
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Nutrition
I have made the flan several times now. It is my favourite all time keto dessert. Thank you.