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.
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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