Keto Creme Caramel (Low-Carb Flan)

This is the best keto creme caramel (aka flan) you'll ever try! Creamy vanilla custard is topped with sugar-free caramel sauce that is smooth and silky and tastes just like real caramel made from sugar.

How To Make Keto Creme Caramel (Flan)

Making keto creme caramel is really easy! First, no sweetener substitutions in the caramel sauce. To make this flan legit you'll need Allulose You will only need Allulose for the caramel topping so feel free to use another sweetener such as Erythritol in the custard.

Second, do not over-process the egg custard mixture or there will be too many bubbles and the custard would be too frothy.

Finally, make sure to use a water bath to bake the flan. The steam will help it stay moist and creamy while gently cooking the eggs.

If you want to make a fall-inspired flan, simply add 2 to 4 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice mix into the blender together with eggs, cream, almond milk and vanilla.

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Step-by-step

1. To make the caramel sauce, place the Allulose in a pot filled with 2 tablespoons of water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)

   

2. Cook for 10 to 15 minutes, until the syrup starts to thicken and is lightly golden. Remove from the heat.

   

3. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Divide the mixture between 4 ramekins or mini baking pans placed in a baking tray. Add hot water to the tray, enough to be ¹/₄ inch (1 cm) full.

4. Place the eggs, whipping cream (or coconut milk), almond milk, sweetener (Allulose, Erythritol or Swerve) and vanilla extract into a blender. Process until smooth but not too frothy (you don't want too many bubbles).

   

5. Pour the mixture in the ramekins, over the caramel. Place the tray in the oven and bake for 40 to 45 minutes, rotating the tray halfway through the cooking.

6. Remove the tray from the oven and set aside to fully cool down at room temperature, and then place in the fridge overnight.

   

7. When ready to serve, run a sharp knife around the edges to release the creme caramel and unmold into a plate.

   

8. Store any remaining servings in the ramekins in the fridge, covered with a cling wrap for up to 4 days.

   

Recipe

Keto Creme Caramel (Low-Carb Flan)

★★★★★4.5 (26 ratings)

How to make the best low-carb creme caramel. Creamy vanilla custard is topped with sugar-free caramel sauce ...

Hands on

15m

Overall

8h

Servings

4

2.5 g

Net carbs

4.1 g

Protein

19.8 g

Fat

211

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• ¹/₄ cup Allulose (50 g/ 1.8 oz)
• 2 tbsp water (30 ml)
• ³/₄ cup heavy whipping cream or coconut milk (180 ml/ 6 fl oz)
• ¹/₂ cup unsweetened almond milk or cashew milk (120 ml/ 4 fl oz)
• 2 large eggs
• 3 tbsp Allulose, Erythritol or Swerve (30 g/ 1.1 oz)
• 1 tsp sugar-free vanilla extract

Instructions

1. To make the caramel sauce, place the Allulose in a pot filled with 2 tablespoons of water. Bring to a boil over a medium-low heat and cover with a lid. (Do not use a substitute for the Allulose as it wouldn't work.)

2. Cook for 10 to 15 minutes, until the syrup starts to thicken and is lightly golden. Remove from the heat.

3. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Divide the mixture between 4 ramekins or mini baking pans placed in a baking tray. Add hot water to the tray, enough to be ¹/₄ inch (1 cm) full.

4. Place the eggs, whipping cream (or coconut milk), almond milk, sweetener (Allulose, Erythritol or Swerve) and vanilla extract into a blender. Process until smooth but not too frothy (you don't want too many bubbles).

5. Pour the mixture in the ramekins, over the caramel. Place the tray in the oven and bake for 40 to 45 minutes, rotating the tray halfway through the cooking.

6. Remove the tray from the oven and set aside to fully cool down at room temperature, and then place in the fridge overnight.

7. When ready to serve, run a sharp knife around the edges to release the creme caramel and unmold into a plate.

8. Store any remaining servings in the ramekins in the fridge, covered with a cling wrap for up to 4 days.

Nutrition per serving, 1 flan

Carbs 5%Protein 8%Fat 87% of calories

Net carbs

2.5 g

Total carbs

21.6 g

Fiber

0.1 g

Sugars

1.3 g

Protein

4.1 g

Fat

19.8 g

Saturated fat

11.7 g

Calories

211 kcal

Sodium

68 mg · 2.95% RDA

Magnesium

10 mg · 2.41% RDA

Potassium

115 mg · 5.75% EMR

Nutrition by ingredient

Per 1 flan	Net carbs	Protein	Fat	kcal
Allulose, natural low-carb sweetener	0.6 g	0 g	0 g	3
Water, still	0 g	0 g	0 g	0
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.2 g	0.9 g	17.1 g	165
Almond milk natural (unsweetened)	0.1 g	0.2 g	0.4 g	4
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Allulose, natural low-carb sweetener	0.4 g	0 g	0 g	2
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Total	2.5 g	4.1 g	19.8 g	211

Serving size 1 flan

• Gluten free
• Dairy free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian

• Recipe can be made dairy-free or coconut-free.