Craving more creamy keto desserts? Try my keto trifle, keto pudding, or keto lemon meringue pie next. Growing up, my mom made the BEST flan. To this day, I’ll always request it when my family and I come over for dinner. Sadly, traditional flan is not keto-friendly. So, when I’m rocking that low-carb lifestyle, I’ll make my sugar-free version. With the same warming caramel flavors hidden beneath creamy custard, you’d never guess it’s keto!
Why I love this recipe
Simple ingredients. There are only four very simple pantry staples needed, so you can make this dessert on a whim. Easy to make in advance. I typically make it at least 2-3 days before I need it. Gorgeous texture and flavor. The mixture of eggs and milk creates a silky smooth custard, while the sweetener gives it that essential caramel flavor. Simple yet sophisticated. Flan isn’t your run-of-the-mill dessert, despite it being really easy. Everyone will think you went out of your way to make it.
Ingredients needed
Allulose. I’ve tried allulose, erythritol, and monk fruit, but the latter two failed to caramelize. That’s why I strongly prefer allulose as our low carb sweetener. Some will sweeten the custard and the rest will create a syrup in the bottom of each ramekin. Hot water. For the water bath. This will help make sure the flan cooks evenly. Large eggs. Room temperature eggs are best as they mix the smoothest. Milk of choice. I used unsweetened almond milk, but any dairy or dairy-free milk works. Vanilla extract. A must for any good flan recipe! Salt. Just a pinch of salt to bring out the sweetness.
How to make keto flan
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven and grease six ramekins. Step 2- Make the caramel sauce. Simmer allulose and water in a saucepan over low heat until dissolved. Increase to medium heat and thicken until it turns amber-brown. Pour it into the ramekins. Step 3- Make the custard. Simmer milk and sweetener, then whisk in the eggs, vanilla, and salt until smooth. Strain the mixture into the ramekins and place the ramekins in the baking dish. Step 4- Bake. Place the ramekins in the casserole dish and cover them with an inch of water. Bake until the flan mostly sets. Let them cool, then refrigerate overnight. Step 5- Serve. Use a warm knife to cut the rims of the ramekins and invert them onto a plate to serve.
Arman’s recipe tips
For a creamier dessert, use heavy cream or heavy whipping cream instead. Don’t overbake the flan. It’ll continue to set as it cools and again once it’s been refrigerated. Using cold eggs? Temper the eggs so they’re less likely to scramble. To do this, whisk the eggs in a bowl and add several spoonfuls of the warm milk. Continue whisking until you’ve added about ¼ cup of the milk, then pour the egg mixture into the pot.
Storage instructions
To store: Cover the ramekins and place them in the refrigerator for up to 1 week. To freeze: Cover the ramekins to ensure there are no air pockets, then store them in the freezer for up to 2 months. Let them thaw overnight in the fridge.
Frequently asked questions
More keto sweets you’ll enjoy
Keto panna cotta Keto pavlova Keto cake Keto chocolate mousse
