This flan is smooth and creamy. It’s also low carb and keto-friendly. You only need 4 ingredients to make it. It’s an easy dessert to serve for brunches or other gatherings.
A piece of flan on a plate

With so many holiday brunches coming up, I wanted to share this simple low carb creamy custard dessert to make for a crowd. You can make it as one large flan or you can also make it in individual ramekins as well.

Ingredients

  • Allulose: Make sure to use allulose and not another low carb sweetener. Other low carb sweeteners don’t caramelize well. Allulose is a natural sugar so it is able to melt and caramelize like regular sugar.
  • Milk: This recipe works best with whole milk.
  • Eggs: Eggs create the base for this flan. This recipe uses 3 eggs and one extra egg yolk. Don’t use 4 eggs instead as it will make the flan too firm.
  • Water: Water along with allulose is needed to create the caramel layer.

How to Make Keto Flan

  • Some of the allulose and water are combined into a nonstick skillet. Cook the mixture over medium heat until it turns an amber color.Allulose and water combined into a nonstick skillet
  • Pour the amber liquid into your cake pan. Set aside to let the caramel set.Allulose and water are combined until an amber color
  • Heat the milk and remaining allulose until the allulose is fully dissolved. Let it cool for a few minutes.
  • Beat the eggs in a mixing bowl until blended and no egg whites are visible. Gradually whisk the milk mixture into the egg mixture.
  • Transfer the mixture to your cake pan by pouring it through a fine mesh strainer into the cake pan.
  • Place the cake pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. Bake until flan is set.
  • Let flan cool and come to room temperature. Then place it into the fridge for several hours or overnight to firm up.

Keto flan on a plate

Expert Tips

  • Make sure to strain the mixture through a fine mesh strainer. This helps creates a very smooth, silky flan.
  • Be careful not to overcook the flan. The center should not be fully set when you remove the flan from the oven.
  • Instead of one large flan, you can also bake the flan in individual ramekins.
  • You can add 2 teaspoons of vanilla extract to the mixture for even more flavor.

A bite of flan on a fork

More Keto Brunch Desserts

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4 Ingredient Keto Flan

This simple, 4-ingredient keto flan brings together a creamy custard and rich caramel topping. Made with just allulose, milk, eggs, and vanilla, it’s an easy, low-carb dessert that doesn’t compromise on flavor. Perfect for anyone looking for a quick, delicious, low carb treat.
Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
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Ingredients

  • 1/2 cup (91 g) + 2/3 cup (115 g) allulose
  • 1/4 cup (2 fl oz/59 ml) water
  • 2 cups (16 fl oz/473 ml) whole milk, can substitute with a low carb milk alternative
  • 3 large eggs + 1 large egg yolk , about 187 grams

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Make the caramel: In a non-stick skillet, combine 1/2 cup allulose and water over medium heat.
  • Cook without stirring until the mixture starts turning golden brown, about 8–10 minutes. If needed, gently swirl the pan to distribute color evenly.
  • Once the caramel reaches a deep amber color, immediately pour it into a 7-inch round cake pan, tilting the pan to coat the bottom evenly. Set aside and let the caramel harden while preparing the custard.
  • Make the custard: In a small saucepan, heat the milk and 2/3 cup allulose over low heat, stirring occasionally, until the sweetener is completely dissolved, about 2–3 minutes. Do not let it boil. Remove from heat and let cool for 5 minutes.
  • In a separate bowl, whisk together the eggs and yolk until fully blended, with no visible egg whites remaining.
  • Gradually whisk the slightly cooled milk into the eggs a little at a time to prevent scrambling. If adding vanilla, add it in now.
  • Strain the custard through a fine-mesh strainer into the prepared caramel-coated pan. Straining will help ensure that no unmixed egg bits end up in the flan.
  • Place the flan pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the flan pan. Carefully transfer to the oven and bake for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when shaken. Be careful not to overcook your flan. Baking time can vary depending on your oven and the baking material of your pan.
  • Remove the flan from the oven and let it cool at room temperature. Cover and refrigerate for at least 4 hours (or ideally overnight) to fully set.
  • When ready to serve, run a knife around the edges, place a serving plate on top, and quickly invert the flan onto the plate. Let the caramel drizzle over the top. Use a large sharp knife to cut the flan and serve. Keep any uneaten flan in the fridge.

Notes

  • You must use allulose. Other low carb sweeteners do not caramelize well. I use Micro Ingredients brand.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you want a vanilla flavor to your flan you can add 2 teaspoons of vanilla.
  • We recommend making this with 3 large eggs and 1 extra egg yolk. We don't recommend using 4 eggs because the flan comes out too firm.
  • You can bake this flan in individual ramekins if you don't want to make one large flan.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Serving: 1slice, Calories: 56kcal, Carbohydrates: 23g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Sodium: 40mg, Sugar: 2g, carbs from allulose: 21g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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