Craving something sweet but trying to stick to your keto diet? Look no further! Today, I’m going to show you how to make a delicious keto flan that will satisfy your sweet tooth without kicking you out of ketosis.
This dessert is smooth, creamy, and packed with flavor, yet it’s low in carbs and fits perfectly into your keto lifestyle. Flan is a classic dessert loved by many, but traditional recipes are loaded with sugar. This keto-friendly version uses allulose sweetener instead, giving you that same great taste without the carb overload.
What makes this keto flan so great? Well, it’s not just about being low-carb. This dessert is rich in protein from the eggs, and you can choose your favorite keto-friendly milk to customize it to your liking. Plus, it’s a dessert you can feel good about eating, knowing it won’t derail your health goals.
👍 Why You’ll Love This Recipe
Easy to make – This keto flan is surprisingly simple to prepare. You don’t need to be a master chef to whip up this delicious dessert. With just a few basic steps, you’ll have a fancy-looking treat that tastes like it came from a high-end restaurant.
Keto-friendly – Unlike traditional flan recipes that are loaded with sugar, this version is perfectly suited for a ketogenic diet. You can enjoy this creamy dessert without worrying about getting kicked out of ketosis. It’s a great way to satisfy your sweet tooth while staying true to your low-carb lifestyle.
Great for beginners – If you’re new to keto baking, this flan is a great place to start. The ingredients are simple and the steps are straightforward. You don’t need any special skills or equipment to make this dessert.
✨ Recipe Ingredients
- 1 cup Allulose Sweetener (divided)
- 4 Eggs (large)
- 2 cups Milk of Choice
- 1/4 cup Water
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe to make the best keto flan:
Step 1
Start by preheating the oven to 350°F (180°C) and greasing six ramekins (I used 3/4 cup ramekins, but bigger ones can work too).
Step 2
Combine half a cup of the allulose sweetener and the water in a small saucepan. Bring the mixture to a simmer (over low heat) and stir regularly. The mixture will thicken and the color will change to brown.
Step 3
Remove the mixture from the heat and divide it between the ramekins – brush around the sides of the ramekins to coat them with the liquid.
Step 4
Combine the milk and remaining sweetener in a separate saucepan over low heat. Bring to a gentle simmer and then remove from the heat. Whisk in the eggs, salt, and pure vanilla extract. Mix until smooth and well combined.
Step 5
Strain the mixture into the ramekins.
Step 6
Place the ramekins in a large baking dish and pour boiling water into the dish. It should cover halfway up the ramekins. Bake for 50 minutes until it’s mostly set in the middle. Then, remove from the oven and let them cool for 20 minutes.
Refrigerate for 8 hours. After that, you can use a knife to cut around the ramekins and flip them onto a plate. Enjoy!
💡Tips
1. The Water Bath
The water bath, or bain-marie, is important for achieving that perfect, silky texture in your keto flan. It provides gentle, even heat that prevents the eggs from curdling.
When adding the hot water to your baking dish, pour it in slowly and carefully to avoid splashing water into your flan mixture. The water should come about halfway up the sides of your ramekins.
2. Chill Thoroughly
The chilling step is just as important as the cooking when it comes to flan. Eight hours in the fridge might seem like a long time, but it’s necessary for the flan to set properly and develop its full flavor.
If you’re in a hurry, you can try putting the flan in the freezer for an hour or two, but be careful not to let it freeze solid.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these amazing keto recipes too:
Keto Flan
- 1 cup Allulose Sweetener (divided)
- 4 Eggs (large)
- 2 cups Milk of Choice
- 1/4 cup Water
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- Start by preheating the oven to 350°F (180°C) and greasing six ramekins (I used 3/4 cup ramekins, but bigger ones can work too).
- Combine half a cup of the allulose sweetener and the water in a small saucepan. Bring the mixture to a simmer (over low heat) and stir regularly. The mixture will thicken and the color will change to brown.
- Remove the mixture from the heat and divide it between the ramekins – brush around the sides of the ramekins to coat them with the liquid.
- Combine the milk and remaining sweetener in a separate saucepan over low heat. Bring to a gentle simmer and then remove from the heat. Whisk in the eggs, salt, and pure vanilla extract. Mix until smooth and well combined.
- Strain the mixture into the ramekins.
- Place the ramekins in a large baking dish and pour boiling water into the dish. It should cover halfway up the ramekins. Bake for 50 minutes until it’s mostly set in the middle. Then, remove from the oven and let them cool for 20 minutes.Refrigerate for 8 hours. After that, you can use a knife to cut around the ramekins and flip them onto a plate. Enjoy!