American · Dessert
Keto Vanilla Bean Flan
A rich, low-carb take on the classic baked custard, sweetened entirely with allulose and monk fruit instead of sugar, set in a cream-and-egg base with no caramel layer to keep the carbs down while keeping the silky, spoon-tender texture intact.
$1
12 minsPrep
33 minsCook
225 minsTotal
MediumLevel
Nutrition per serving
479Calories
6.1gProtein
47.5gFat
15.3gCarbs
2.9gSugar
0gFiber
268mgSodium
314mgChol
28.1gSat Fat
115mgPotassium
83mgCalcium
0.7mgIron
0.6mcgVitamin B12
0.5mgVitamin C
0gPolyol
12gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Mexican Cajeta (Dulce de Leche) Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C (325°F) and set a kettle of water to boil for the bain-marie.
2
In a saucepan, warm the heavy cream over low heat with the vanilla extract until just steaming, not boiling; remove from heat.
3
In a bowl, whisk the whole egg, egg yolk, allulose, monk fruit extract and salt together until smooth and the sweetener has dissolved.
4
Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs without scrambling them.
5
Strain the custard through a sieve into a jug to remove any egg strands, then divide evenly between 2 ramekins (180ml each).
6
Place the ramekins in a deep baking tray and pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
7
Bake for 32-35 minutes until the custards are set at the edges but still have a gentle wobble in the centre.
8
Remove ramekins from the water bath, cool to room temperature, then cover and chill for at least 3 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g heavy cream
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.8 oz24g allulose
- 0 oz1g monk fruit extract
- 0.1 oz4g vanilla extract
- 0 oz1g salt
