The best KETO FLAN! SO yummy and easy. Low carb Mexican FLAN.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds a rich flavor.

sweetener

🥗Healthier: stevia

💰Cheaper: sugar substitute

Stevia is a natural, low-calorie sweetener.

Put 1/2 cup allulose inside a non-stick pan.

Cook on low heat, stirring continuously for about 4-5 minutes until it reaches a caramel consistency.

Be careful when handling caramelized sugar to avoid burns.

Once the caramel is done, pour it into a 9x5 pie dish, spreading it around evenly.

In a bowl, add 6 eggs and blend them until fluffy.

Add 2 cups unsweetened almond milk, 1 cup heavy whipping cream, 1/2 cup monk fruit sweetener, 2 teaspoons vanilla extract, and a dash of salt to the eggs.

Mix everything together until well blended and fluffy.

Pour the mixture into the pie dish over the caramel.

Carefully add hot water to a larger pan to create a water bath, covering halfway up the sides of the pie dish.

Bake at 325°F for 50-55 minutes until slightly jiggly in the center.

Let it cool for about 20 minutes before covering with foil and refrigerating for at least 4 hours or overnight.

Run a knife around the edges of the flan to loosen it from the pie dish.

Place a platter over the pie dish and flip to invert the flan onto the platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens