Low Carb Classic Leche Flan
Indulge guilt-free with this Low Carb Classic Leche Flan, a sumptuous dessert that retains all the creamy decadence of the traditional Filipino treat while fitting seamlessly into keto and low-carb lifestyles. Featuring silky egg yolks, rich heavy cream, and a sugar-free caramel layer crafted with allulose, this flan delivers the perfect balance of sweetness and indulgence. A double-strained custard ensures a luxuriously smooth texture, while the caramelized topping adds an irresistible touch. Baked with precision using a bain-marie, this low-carb dessert is ideal for impressing guests or treating yourself to a refined, flavorful dessert. Serve it chilled and let its golden charm shine on your plate! Perfect for health-conscious dessert lovers, this recipe truly transforms a classic favorite into a modern, low-carb masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 pieces Egg yolks
- 2 cups Heavy cream
- 0.75 cup Sugar-free sweetener (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Vanilla extract
- 0.25 cup Water
- 0.5 cup Sugar substitute for caramel (e.g., allulose)
Instructions
Preheat your oven to 350°F (175°C).
To make the caramel, heat 0.5 cup of allulose in a pan over medium heat. Stir continuously until it melts and turns a golden brown color, then quickly pour it into a flan mold, tilting the mold to coat the bottom evenly. Set aside to cool.
In a mixing bowl, whisk 10 egg yolks until creamy.
Slowly add 0.75 cup of your chosen sugar-free sweetener, ensuring it's well incorporated with the yolks.
Gently whisk in 2 cups of heavy cream and 1 teaspoon of vanilla extract until everything is well mixed.
Strain the mixture at least twice to remove any bubbles or unincorporated egg bits for a smooth texture.
Pour the mixture over the hardened caramel in the flan mold.
Cover the mold with aluminum foil. Place the mold in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the mold, creating a bain-marie.
Bake for 60 minutes or until the flan is set, yet slightly jiggly in the center.
Remove the flan from the oven and cool at room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving dish, allowing the caramel to coat the top.
Slice and serve cold for the best results!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2325 mg | 775% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 302.5 g | 110% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.5 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 194 mg | 4% | |
*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.
