Keto Classic Leche Flan
Indulge in the rich, velvety goodness of Keto Classic Leche Flan, a guilt-free twist on the beloved Filipino dessert. This sugar-free recipe replaces traditional caramel with a glossy layer of erythritol-based syrup, offering all the sweetness without the carbs. Made with a creamy blend of full-fat coconut milk, heavy cream, and a hint of vanilla, this low-carb custard delivers a luxurious texture and flavor with every bite. Baked gently in a water bath for the perfect silky finish, it's a keto-friendly treat that's as elegant as it is satisfying. Perfect for dinner parties or special occasions, this flan will delight your taste buds while staying true to your ketogenic lifestyle.
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Recipe Information
Ingredients
- 120 grams Erythritol
- 2 tablespoons Water
- 6 pieces Large eggs
- 4 pieces Egg yolks
- 300 milliliters Full-fat coconut milk
- 300 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 150°C (300°F). Prepare a deep baking dish or large roasting pan that will hold a 9-inch round baking pan or flan mold.
In a small saucepan over medium heat, combine 60 grams of erythritol with 2 tablespoons of water. Cook without stirring until the mixture turns to a light amber color, swirling the pan gently to distribute heat evenly.
Immediately pour the caramel into the chosen mold, swirling the dish to evenly coat the bottom. Set aside to cool and harden.
In a large mixing bowl, whisk together the eggs and egg yolks until well combined.
Add the remaining 60 grams of erythritol, full-fat coconut milk, heavy cream, vanilla extract, and salt to the egg mixture. Continue whisking until the mixture is smooth and the erythritol is dissolved.
Strain the custard mixture through a fine sieve into the mold with the set caramel. This ensures a smooth custard by removing any eggy solids.
Cover the mold tightly with aluminum foil. Place the mold into the prepared baking dish or roasting pan. Pour hot water halfway up the sides of the mold to create a water bath (bain-marie) for gentle, even cooking.
Carefully transfer the baking dish to the preheated oven and bake for 50 minutes, or until the center of the custard is just set but still slightly jiggly when shaken.
Remove the flan from the oven and let it cool to room temperature, leaving it in the water bath. Once cooled, refrigerate for at least 4 hours or overnight until completely chilled and set.
To serve, run a thin knife around the edges of the flan to loosen. Place a serving platter upside down over the mold; carefully invert to transfer the flan onto the platter. Gently tap the mold to release the flan. Serve chilled and enjoy!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2154 mg | 718% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 310 mg | 24% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1297 mg | 28% | |
*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.
