This keto flan is silky smooth, creamy, and features a perfectly clear, amber-colored caramel sauce. It’s a Cuban keto flan, and it’s going to make your keto diet a delicious breeze!
Being able to share a creamy keto flan recipe is something I never thought I’d be able to do. I’m proud to say, that I was able to recreate both the flavor and texture of a Cuban flan and make it keto-friendly by swapping out a few key ingredients.
Truth is that few recipes are as synonymous with Latin culture as flan and my family and friends REALLY wanted me to make a low carb flan that would fool even the most discriminate palate. Even your Abuela will gladly enjoy this recipe.
If that’s not a win I don’t know what is?!?
I have a recipe for keto citrus posset, which is another type of custard recipe that uses lemon juice instead of eggs to firm up the custard. It’s one you should also give a try.
Not familiar with flan? It’s also known as creme caramel. It’s a creamy custard that is similar to creme brulee but has a firmer texture.
What sets it apart, is that it features a caramel sauce that is baked along with the custard, and when fully chilled it’s turned upside down over a plate, the clear amber sauce should ooze out well over the top and sides of the flan.
It’s a recipe that may sound a little fancy but is actually easy to make and a common dessert in the Hispanic and Filipino communities.
I knew I had a winning recipe when this keto leche flan passed for its high carb counterpart and it started to get requested almost immediately. It’s a sugar-free flan that you’ll be proud to serve.
Although I’m calling this a Cuban keto flan, it’s really a Latin style flan similar to what’s served in the Mexican and Filipino community too.
How To Make A Cuban Keto Flan
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Note that the full printable recipe card is at the bottom of the post.
To make this recipe, you’ll need to begin by making the sauce first on the stovetop by browning the butter and adding the allose sweetener.
The caramel sauce is added to each ramekin being sure to coat the bottom and sides before adding the creme custard. You can also make this flan recipe in 6 mini bundt pans, one large 9×5 inch loaf pan, or one 9 inch cake pan.
Which comes together easily by gently whisking the eggs, egg yolks, heavy cream, sugar substitute of choice, vanilla until combined. The only important thing to remember is to not over whisk the mixture to avoid foam to form by whisking too vigorously.
After you’ve poured the custard evenly among the prepared ramekins you’ll bake the flans in a baking dish that is filled with about 1 inch of hot water, a bain Marie.
Cooking the flans in a water bath is key in getting the silkiest texture and avoids the risk of overbaking.
You also do not want to over bake it as it will cause bubbles. This means you will want to take the flan out of the oven when it is just set. The top of the flan will be smooth and the outside edges will be firm but the center will still jiggle similar gelatin.
Chilling And Unmolding The Keto Flans
Once the flans are allowed to cool at room temperature, you will need them to chill for a minimum of 8 hours or overnight in the refrigerator.
After the flans have had time to cool completely, they can be unmolded. The easiest way to remove the flans from the container you chose to bake them in, is to carefully run a knife along the edges of the flan and then to place the container in about an inch of hot water.
Then place a plate over the container and quickly flip the plate so that the flan unmolds. The hot water will make the flans release easily once they are flipped onto your plate.
The following are the ingredients you’ll need to make a low carb flan. Note that the full printable recipe card is at the bottom of the page.
- Room temperature eggs
- Egg yolks, room temperature
- Granulated sugar substitute
- Heavy whipping cream
- Vanilla extract
- Unsalted room temperature butter
- Alluse sweetener
Best Sugar Substitute For Flan
I knew that getting the custard, egg pudding would be easy to do by simply swapping the traditional condensed and evaporated milk for heavy cream and using a low-carb sugar- substitute.
Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar. This is a major plus when doing a keto diet.
Personally, I don’t like using stevia because I am sensitive to the aftertaste. But if that’s not the case for you, you could certainly use the stevia and erythritol-based brand Pyure for this recipe.
However, if you go this route, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.
When it came to the clear caramel sauce it would prove to be a little more challenging and took a couple of tries. What I found is that most sugar substitutes will crystalize once the flan had to chill and that was NOT what I wanted.
I was looking to recreate the clear almìba sauce that stayed runny.
Sugar Substitute For The Caramel Sauce
After testing several sweeteners, I landed on an allulose sweetener as the best choice. It made the perfect low carb caramel sauce with zero crystallization issues.
The sweetness of allulose is about 70% of sugar or erythritol and it’s why I use a little more in the recipe.
If you are wondering if you could use erythritol for the caramel sauce, you could but it will seize as it cools and the texture will be off.
It really is worth using the allulose sweetener to ensure you get that classic clear caramel sauce that is distinct in an authentic flan.
As someone who grew up having flan on the regular, it was a recipe I hoped to create but wasn’t sure I could make it happen. Thankfully, this recipe worked well and made our family quite happy.
I really hope you will give this sugar-free flan a try and create your own priceless memories.
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Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- 3 room temperature eggs
- 2 egg yolks, room temperature
- 1/2 cup of granulated sugar substitute
- 2 3/4 cups of heavy whipping cream
- 2 teaspoons of vanilla extract
- 1/4 teaspoon salt
Caramel Keto Sauce
- 2 tablespoons of unsalted room temperature butter
- 1 cup of Allose sweetener
- 1/8 teaspoon of salt
- Preheat oven to 350 degrees.
- Lightly grease each ramekin or mini bundt pan with melted butter.
- Caramel sauce: In a small saucepan, brown the butter over medium-high heat being sure to stir constantly with a silicone spatula. The butter will begin to foam and slightly bubble around 3-4 minutes and you will begin to see the flecks of brown bits at the bottom of the pan. As soon as the butter begins to brown remove it from heat and continue to stir. The butter will continue to brown, once it does add the allulose sweetener and place cook over low heat for about 3-5 minutes until the sweetener has completely dissolved and it has a golden amber color.
- Pour the caramel sauce evenly into the prepared ramekins being sure to cover the bottom and sides.
- Place the prepared ramekins into a baking pan with a rim that allows for hot water to be added for a bain-marie.
- Keto Flan: In a large bowl, whisk together the egg yolk, eggs, and granulated sugar substitute. To this mixture gently add the heavy whipping cream, vanilla extract, salt. Avoid creating bubbles when you whisk so that the custard maintains a silky consistency.
- Pour the custard through a fine sieve before adding it to the prepared ramekins.
- Place the pan with the ramekins into the oven and carefully pour enough hot water to come halfway up the sides of the ramekins.
- Bake the flan for about 30 minutes, or until the edges are set and firm and the center of the flans are lightly set. The flans should jiggle slightly in the center similar to gelatin when set. Do not over bake the flans to avoid bubbles.
- Transfer the flans to a cooling rack and allow to cool for about 15-20 minutes before transferring them into the refrigerator.
- Allow the flans to chill for a minimum of 8 hours or overnight.
- Once ready to serve, use a knife to gently go around the edges of the ramekin for easy release. Place each ramekin into a small bowl of hot water to help release the flan from the mold easier. Then place a plate over the top of each ramekin and flip them over to release the flans onto the plate. You may need to slightly wiggle the ramekins to ease them out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe makes 6 small flans or one large 9X5 inch flan.
if making the flan in a 9x5 inch pan, bake the flan for about 40 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 24gSaturated Fat: 13.9gCholesterol: 227mgSodium: 54mgCarbohydrates: 1.9gNet Carbohydrates: 1.9gFiber: 0gSugar: 0.3gProtein: 4.8g