Keto Classic Caramel Flan
Indulge in the luxurious, silky-smooth delight of Keto Classic Caramel Flan—a decadent low-carb twist on the timeless dessert. This recipe features creamy layers of rich heavy cream and unsweetened almond milk, combined with vanilla-infused custard for an irresistible flavor profile. A golden caramel made with erythritol sweetener adds the perfect touch of sweetness while keeping it keto-friendly. With just 15 minutes of prep time and a baked water bath technique to create the signature velvety texture, this guilt-free treat is ideal for satisfying your sweet tooth without sacrificing your diet goals. Serve chilled and top with its glossy caramel for an elegant finish that will impress guests and family alike. Perfect for keto enthusiasts and dessert lovers, this is the ultimate indulgence!
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Recipe Information
Ingredients
- 120 g Erythritol sweetener
- 2 tbsp Water
- 500 ml Heavy cream
- 240 ml Unsweetened almond milk
- 3 large Eggs
- 2 large Egg yolks
- 2 tsp Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine the erythritol sweetener and water. Cook while stirring until the mixture turns a light golden brown, about 6-8 minutes. Be careful as it can burn quickly once it starts to change color.
Immediately pour the caramel into 6 individual ramekins, tilting each one to cover the bottom evenly before the caramel hardens.
In a separate saucepan over medium heat, combine the heavy cream and almond milk. Heat until just before boiling, then remove from heat.
In a mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and salt until well combined.
Gradually whisk the hot cream mixture into the egg mixture, slowly to prevent scrambling the eggs. Ensure it's well mixed.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any egg solids.
Divide the custard evenly among the caramel-lined ramekins.
Place the ramekins in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 50-60 minutes, or until the centers of the flans are set but still slightly jiggly.
Remove from the oven and let them cool in the water bath for about 30 minutes. Then refrigerate for at least 2 hours or until fully chilled.
To serve, run a knife or small spatula around the edge of each flan to loosen it. Invert onto a serving plate and let the caramel sauce flow over the flan.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1427 mg | 476% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 561 mg | 43% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
