Low Carb Classic Caramel Flan
Indulge in a guilt-free dessert with this Low Carb Classic Caramel Flan—a delectable twist on the beloved traditional flan, crafted to fit into your low-carb lifestyle. Featuring a silky-smooth custard base made with heavy cream, whole milk, and just the right balance of eggs and egg yolks, this recipe swaps traditional sugar for granular erythritol and liquid stevia sweeteners, ensuring all the sweetness without the carbs. The rich caramel topping is easy to create with erythritol, delivering that classic golden gloss while staying diabetic-friendly. Perfectly baked in ramekins with a water bath for that signature creamy texture, this flan is a show-stopping finale to any meal. Serve chilled and watch your guests marvel at its velvety perfection—all while keeping it low carb!
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Recipe Information
Ingredients
- 3 tablespoons Granular erythritol sweetener
- 1 tablespoon Water
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 4 units Large eggs
- 2 units Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Liquid stevia sweetener
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and have a kettle of hot water ready for the water bath.
In a small saucepan over medium heat, dissolve the erythritol with 1 tablespoon of water. Stir continuously until completely melted and the mixture turns a light golden brown. This should take about 5-7 minutes. Remove from heat immediately to prevent burning.
Carefully divide the caramel evenly among six 4-ounce ramekins, swirling each one to coat the bottom. Set the ramekins aside to let the caramel harden.
In a medium saucepan, heat the heavy cream, whole milk, and a pinch of salt over medium heat until it begins to steam, do not let it boil. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and liquid stevia until well combined.
Slowly pour the warm cream mixture into the egg mixture while whisking continuously, ensuring the eggs do not cook.
Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any bits of cooked egg for a smoother custard.
Carefully pour the custard mixture over the caramel in each ramekin.
Place the ramekins inside a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for about 50-60 minutes or until the centers are just set and still slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Before serving, gently run a knife around the edges of the flan to loosen it, then invert each ramekin onto a serving plate to release the flan and the caramel topping.
Serve chilled and enjoy your low carb caramel flan!
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1502 mg | 501% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 459 mg | 35% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 688 mg | 15% | |
*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.
