Keto creme caramel is an elegant low carb dessert that you can make with just 5 ingredients! This easy keto flan is deliciously creamy and has only 1.7g net carbs per serving.
When I went to a restaurant as a kid, I’d always order either the lava cake or the creme caramel as a dessert – depending on whether I have a chocolate or a vanilla craving.
Well, I have a delicious keto lava cake recipe on my website already (and I recently added this 5 Ingredient Keto Lava Mug Cake). It was time to create a sugar free creme caramel!
What is creme caramel?
Crème caramel is a custard that is topped with a runny caramel syrup – unlike creme brûlée, which has a crunchy sugar crust.
It is unclear where the dish originates. The French claim to have invented it, as have the Spanish and yes, even the English.
There are many different names for the dish. Custard, creme caramel, leche flan, crema Catalana – in the end, it’s all the same thing!
A low carb flan
My low carb flan is made without the sugar and without condensed milk (a popular flan ingredient). And I swear, you would never know. It is creamy, rich, thick and just so good.
I served this keto friendly dessert at my last dinner party and my friends could not believe it was sugar free!
Ingredients
Here are the ingredients you need to make this creamy keto flan recipe:
Allulose – This is the best low carb sweetener for anything smooth, creamy and liquid. Allulose does not recrystallise like erythritol – it melts like sugar. You CAN use powdered monk fruit sweetener, erythritol, xylitol, Bocha Sweet or Swerve. However, the result may be slightly grainy.
Heavy cream – That’s double cream in the UK.
Almond milk – Use unsweetened almond milk, or another nut milk of your choice.
Eggs – should be large
Vanilla extract – make sure it’s sugar free.
How to make keto flan
Let’s get started! First, make the caramel sauce.
Caramel syrup
Cook the allulose and water in a saucepan over medium heat until the mix turns to a golden brown colour, about 4 – 5 minutes.
Spoon the syrup into the bottom of 3 greased ramekins.
Flans
Now, make the sugar free flans. In a clean saucepan, add the heavy whipping cream, almond milk and the remaining allulose. On a low heat, bring to a gentle simmer.
Whisk the eggs in a cup with a fork to combine.
Remove the cream mix from the heat and whisk in the eggs and vanilla extract with a balloon whisk.
Now, strain the mix using a fine sieve into the ramekins, pushing it through with the back of a spoon.
Place the ramekins in a large baking dish. Pour boiling water into the dish until about â…“ of the way up the ramekins. This prevents the flans from splitting.
Bake for about 45 minutes. This is how my keto creme caramel pots looked when I took them out of the oven:
Recipe tips
STRAIN THROUGH A SIEVE: Straining the mix will make the creme caramels much smoother. Don’t skip this step.
DON’T OVER-BAKE: Keto flan continues to cook even after you remove it from the oven. Remove it from the oven once it is set on top, but still a little jiggly in the middle.
LET THEM COOL: Keto flan needs to fully cool before you can serve it. Let cool to room temperature, then chill at least 4 hours in the fridge. I put mine in the fridge overnight.
HOW TO RELEASE: To remove the flans, carefully use a knife to release the edges. Then, cover the top with a plate and flip it over.
Variations
DAIRY FREE: For a dairy free version, use coconut cream instead of the whipping cream.
Storage
Store the flans in the fridge. They keep well for up 3 days.
It’s also possible to freeze keto creme caramel for up to 3 months. Make sure it’s properly cooled before freezing.
More keto dessert recipes
If you love creamy sugar free desserts and are following a Keto Diet, don’t miss these recipes:
Tried this recipe? Give it a star rating below!
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Keto Creme Caramel – Keto Flan
This keto flan tastes just like the original! Your guests will never believe that it’s low carb and sugar free.
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
InstructionsÂ
Flan
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In a clean saucepan, add the cream, almond milk and the remaining allulose. On a low heat, bring to a gentle simmer.
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In a cup, whisk 2 eggs and 1 additional egg yolk with a fork to combine.
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Remove the cream mix from the heat and whisk in the eggs, vanilla extract with a hand balloon whisk. Strain the mix using a fine sieve into the ramekins, pushing it through with the back of a spoon.
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Place the ramekins in a large baking dish. Pour boiling water into the dish until about â…“ of the way up the ramekins. Bake for about 45 minutes, until it is set on top, but still a little jiggly in the middle. Remove from the oven and allow to cool to room temperature. Place in the fridge for at least 4 hours or overnight to fully set.
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To remove the creme caramels, use a knife to release the edges, cover with a plate and flip.
Notes
DON’T OVERBAKE: Remove it from the oven once it is set on top, but still a little jiggly in the middle. Creme Caramel continues to cook even after you remove it from the oven.Â
Store the flans in the fridge for up to 3 days. Alternatively, cool fully, then freeze for up to 3 months.
I buy my allulose on a website called luckyvitamin.com.Â
Nutrition
Calories: 224kcalTotal Carbohydrates: 1.9gProtein: 6.1gFat: 20.6gSaturated Fat: 11.3gFiber: 0.2gSugar: 1.3g
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