This keto flan recipe is a tasty, creamy custard, also known as creme caramel, that is perfect for a classy low-carb dessert. It is sugar-free and contains only 3g net carbs. Everyone will love this treat whether they are low-carb or not.
This keto flan is part of our keto dessert recipe collection, where you’ll find other delicious treats, such as our keto ice cream recipes and delicious keto cakes.
This recipe makes four servings. One serving has 2g net carbs.
Adjust the servings in the recipe card below to make a larger batch of this keto flan recipe.
Keto Flan Ingredients
- ⅓ cup of Erythritol
- 2 tablespoons of Water
- 1 tablespoon of Unsalted Butter
- 1 cup of Heavy Cream
- 2 large Eggs
- 2 Egg Yolks
- 2 teaspoons of Vanilla Essence
- ¼ cup of Erythritol
How to Make Keto Flan
- Preheat your oven to 150C/300F. Grease four 8-ounce ramekins and set them aside.
- Place ⅓ cup of erythritol, water, and butter into a saucepan over medium heat. Stir well. Heat until the sauce is golden brown and bubbly.
- Evenly split the sauce between the ramekins. Set aside.
- In a mixing bowl, add the remaining ingredients and whisk together until smooth.
- Pour the custard mixture into the ramekins.
- Place the ramekins into a large roasting dish and fill the dish to just over halfway up the sides of the ramekins with boiling water.
- Bake for 50 minutes to 1 hour, or until the edges are set and the center is slightly wobbly.
- Remove from the oven and leave to sit in the pan for another 10 minutes.
- Remove from the pan and chill in the fridge for 4 hours or overnight.
- To serve, run a knife around the edge of the custard, then turn it out onto a plate.
Keto Flan – Creme Caramel
Rate it
Print Pin Share EmailUnit Conversion
Ingredients
- ⅓ cup Erythritol
- 2 tablespoons Water
- 1 tablespoon Unsalted Butter
- 1 cup Heavy Cream
- 2 large Eggs
- 2 Egg Yolks
- 2 teaspoons Vanilla Essence
- ¼ cup Erythritol
Instructions
- Preheat your oven to 150C/300F. Grease four 8-ounce ramekins and set aside.
- Place ⅓ cup of erythritol, water, and butter into a saucepan over medium heat. Stir well. Heat until the sauce is golden brown and bubbly.⅓ cup Erythritol, 2 tablespoons Water, 1 tablespoon Unsalted Butter
- Evenly split the sauce between the ramekins. Set aside.
- In a mixing bowl, add the remaining ingredients and whisk together until smooth.1 cup Heavy Cream, 2 large Eggs, 2 Egg Yolks, 2 teaspoons Vanilla Essence, ¼ cup Erythritol
- Pour the custard mixture into the ramekins.
- Place the ramekins into a large roasting dish and fill the dish to just over halfway up the sides of the ramekins, with boiling water.
- Bake for 50 minutes to 1 hour, or until the edges are set and the center is slightly wobbly.
- Remove from the oven and leave to sit in the pan for another 10 minutes.
- Remove from the pan and chill in the fridge for 4 hours, or overnight.
- To serve, run a knife around the edge of the custard then turn out onto a plate.
Video
Notes
Nutrition
How To Store Flan
Store flan in the fridge for up to 3 days. Flan is not suitable for freezing.
Looking for more delicious Keto Desserts; try our;
I have made the flan several times now. It is my favourite all time keto dessert. Thank you.