Keto Spanish Caramel Flan

Allergens

Eggs, Dairy (Optional: Use lactose-free milk)

Ingredients

• 4 large eggs
• 1 can (14 oz) full
• fat coconut milk
• 1 cup erythritol or keto
• friendly sweetener, divided
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Cooking spray for greasing the mold

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9 inch flan mold with cooking spray and set aside.
2. In a saucepan over medium heat, combine 3/4 cup of the erythritol and 2 tablespoons of water, stirring until the sweetener has completely dissolved. Once it begins to boil, allow it to cook undisturbed for about 8 minutes or until it reaches a golden amber color. Be careful not to burn the caramel.
3. Gently pour the hot caramel into the flan mold, swirling it around to coat the bottom and sides evenly. Set aside to cool.
4. In a blender, combine the eggs, coconut milk, remaining 1/4 cup of erythritol, vanilla extract, cinnamon, and salt. Blend until well combined and smooth.
5. Pour the egg mixture over the cooled caramel in the mold, ensuring not to mix the caramel into the egg mixture.
6. Place the flan mold in a larger baking pan filled with hot water to create a water bath. This will help ensure even cooking and prevent cracking.
7. Bake for 45 50 minutes or until a knife inserted in the center comes out clean. Remove from the oven and allow to cool completely before refrigerating for at least 4 hours or overnight.
8. To serve, carefully run a sharp knife around the edge of the flan, then invert onto a serving plate. Drizzle with the remaining caramel sauce from the mold.

Chef’s Insight

The key to a perfect flan is patience - both when making the caramel and waiting for the flan to set.

Notes

Be sure to use a keto-friendly sweetener that does not raise blood sugar levels.