Low Carb Venezuelan Quesillo
Indulge guilt-free in this silky smooth Low Carb Venezuelan Quesillo, a keto-friendly twist on the classic Latin American dessert. This sugar-free flan-like treat swaps traditional caramel with a luscious erythritol syrup, while creamy unsweetened almond milk and heavy cream provide a rich, velvety texture. Flavored with aromatic vanilla extract and sweetened naturally with stevia and powdered erythritol, every bite is a harmony of decadent flavors without the carb overload. Baked to perfection in a bain-marie and chilled for ultimate flavor, this low-carb quesillo is ideal for anyone looking to enjoy a refined dessert that's light on sugar but heavy on indulgence. Perfect for gatherings, dinner parties, or a solo treat, this healthy delight redefines the Venezuelan favorite!
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Recipe Information
Ingredients
- 80 grams Erythritol (granulated sweetener)
- 10 drops Stevia liquid drops
- 50 milliliters Water (for caramel)
- 6 large Eggs
- 400 milliliters Unsweetened almond milk
- 100 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 40 grams Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Prepare a deep oven-safe dish or flanera for the quesillo.
In a small saucepan, combine 80 grams of granulated erythritol and 50 milliliters of water. Heat over medium heat, stirring constantly until the erythritol dissolves and forms a light caramel-like syrup. Note that it won't brown like traditional sugar caramel but will thicken. Pour this syrup into the bottom of the flanera, swirling it to coat the base evenly.
In a blender, combine the eggs, almond milk, heavy cream, vanilla extract, powdered erythritol, and stevia drops. Blend until smooth and fully incorporated.
Pour the egg mixture over the erythritol 'caramel' in the flanera. Cover the flanera with aluminum foil to prevent a skin from forming on the quesillo.
Place the flanera inside a larger baking dish. Fill the larger baking dish with hot water until it reaches halfway up the sides of the flanera, creating a water bath (bain-marie).
Carefully transfer to the preheated oven and bake for 60 minutes, or until the quesillo is set but still slightly jiggly in the center.
Once baked, remove the flanera from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to set.
To serve, run a knife around the edges of the quesillo to loosen it. Place a plate over the flanera and invert the quesillo onto the plate, letting the sugar-free caramel drizzle over the top. Slice and serve chilled.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*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.
