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I am SO excited to share this low carb keto flan recipe with you! You might have heard me talk about Besti Powdered Monk Fruit Allulose Blend before, and how unlike most keto sweeteners, it actually browns just like sugar does. Sugar-free plan was the perfect opportunity to take advantage of this unique quality – browning is key in this creamy dessert. Check out that gorgeous (and sugar-free!) clear caramel sauce on top!
What Is Flan?
Flan, also known as creme caramel, is a creamy dessert in the custard family with a layer of clear caramel sauce on top.
The process of making keto friendly flan is very similar to other sugar-free custard desserts, such as keto creme brulee and keto custard.
How To Make Keto Flan
This easy low carb flan recipe comes together with just 5 minutes to prep plus cooking and cooling time. It may look and sound fancy, but it’s not as hard as you might think…
1. Make caramel sauce
- Dissolve sweetener. Combine Besti Powdered Monk Fruit Allulose Blend and water over low heat, and heat until dissolved.
- Simmer. Increase heat to bring to a boil, then simmer without stirring for about 20-25 minutes, until a golden syrup forms.
- Fill ramekins. Working quickly, divide the syrup evenly among six 6-ounce ramekins. Immediately tilt in different directions to spread the caramel over the bottom and up the sides of the ramekins. Place ramekins into a 9×13 baking dish.
2. Make custard
- Whisk yolks. In a medium bowl, whisk together the egg yolks.
- Heat cream and sweetener. In a medium saucepan over medium heat, heat heavy cream, more Besti Powdered Monk Fruit Allulose Blend, and a pinch of salt. Once bubbles start to form on the edges, remove from heat and whisk in the vanilla.
- Temper. Slowly pour the cream mixture into the bowl with the egg yolks in a thin stream, while whisking the egg yolks constantly.
3. Bake easy keto flan
- Divide custard. Pour the custard through a fine mesh sieve into the ramekins.
- Bake. Pour hot water into the baking dish, filling it halfway up the sides of the ramekins. Bake, rotating pan halfway through, until flan is almost set and still jiggles.
IMPORTANT: Do not wait for them to fully set! You want them to still be jiggly in the center. They will set later in the fridge.
- Chill. Remove from oven and leave the ramekins in the water bath to cool for 1 hour. Then, chill at least overnight (or up to 4 days!) before serving.
How To Serve Sugar-Free Flan
Make sure your flan has chilled for at least 8 hours before serving it! Once it’s set in the fridge, here is how to serve it:
- Run a knife along the edges of each ramekin, and continue around until it starts to rotate inside the ramekin.
- Place a small plate with a raised rim on top and invert quickly. With the plate still firmly pressed against the ramekin, shake up and down until you hear the flan release onto the plate.
- Spoon any remaining caramel over the top of the flan.
If desired, garnish with berries and fresh mint!
Tips & Troubleshooting Keto Flan
Why isn’t my caramel sauce turning golden?
Powdered monk fruit allulose blend and powdered allulose are the only natural, powdered sugar-free sweeteners that will brown like sugar does. Other keto sweeteners do not.
It does take longer than regular sugar – about 20-25 minutes – so be patient!
Why is my flan not smooth?
If you have chunks or granules in your sugar-free flan, this can be due to a few reasons. Here is what to do and what to avoid:
- Use the right sweetener. If you don’t use the sweetener called-for in the recipe, it might not work. Most others will crystallize and make a texture that isn’t smooth.
- Temper the custard properly. If you add the cream mixture to the yolks too rapidly or without whisking, this can scramble the egg. To prevent this, be sure to pour in a thin stream while whisking constantly.
- Use a fine mesh sieve. It’s important to strain the custard through a fine-mesh sieve when pouring it into the ramekins, to catch any stray pieces that might not be smooth.
Why is my flan cracked or dry?
A few culprits could be responsible for cracking or dry flan. Here is how to prevent them:
- Don’t overbake. Be sure to remove the flan from the oven when it’s still jiggly in the center, not fully set. Similar to a cheesecake. It will be dry and/or cracked if you wait for it to set fully.
- Use a water bath. The water bath helps ensure only gradual changes in temperature. Not using one will lead to cracking.
- Cool in the water bath. Don’t remove the flan from the water bath immediately after baking – be sure it cools in the bath to room temperature before removing and chilling.
Why did my flan not set?
Like any flan, this keto flan recipe is not supposed to fully set in the oven! Take it out while it’s still jiggly – this is normal. Be sure to let it cool at room temperature in the water bath, then chill for at least 8 hours to fully set.
This usually solves the issue, but if it still did not set even after chilling for 8 hours, you likely did take it out of the oven too early.
Low Carb Flan FAQs
Is flan keto friendly?
Regular flan is not keto friendly, as it has loads of sugar.
This sugar-free flan has just 2.8 grams net carbs per serving – perfectly keto friendly!
Can you make sugar free flan?
Yes! Instead of traditional sugar, we’ve used Besti Powdered Monk Fruit Allulose Blend to cut the calories, sugar, and carbs.
Can you use a different sweetener?
The only sweeteners I recommend for this keto flan recipe are Besti Powdered Monk Fruit Allulose Blend (amounts as written on the recipe card below) or Besti Powdered Allulose (you’ll need 33% more of the latter to get the same sweetness).
Other keto sweeteners will not brown properly.
Sugar-Free Flan Storage Instructions
Can you make low carb flan ahead?
Yes, and in fact, you have to make sugar-free flan ahead so that it has time to set. It will need to chill overnight, but can be made up to 4 days in advance.
How to store sugar free flan
Store this sugar free flan recipe in the refrigerator for up to 4 days.
Can you freeze sugar free flan custard?
No, this flan keto recipe shouldn’t be frozen. Dairy doesn’t freeze well, as it will change the texture and this flan will not stay silky smooth as it’s supposed to.
More Keto Dessert Recipes
If you like this keto flan recipe, you might also like some of these other low carb keto recipes:
- Keto Cheesecake – This is the most popular dessert on Wholesome Yum! Your non-keto friends and family will even love it.
- Keto Brownies – Just 6 ingredients and super fudgy.
- Keto Oreos – They look and taste like the real thing, but with just 3.5g net carbs in each oversized cookie.
- Keto Angel Food Cake – Light and fluffy angel food cake, made with almond flour and coconut flour and just 2g net carbs per slice.
- Keto Strawberry Cheesecake Fluff – The easiest sugar-free dessert ever! Light and creamy, made with just 6 ingredients + 10 minutes prep.
Tools To Make Keto Friendly Flan
Tap the links below to see the items used to make this recipe.
- 6-ounce Ramekins – These are a must for sugar-free flan! They are the perfect size.
- Fine Mesh Sieve – This set of 3 stainless steel strainers make it easy to strain (and decorate desserts with a dusting of powdered sweetener).
- Saucepans – For this keto flan recipe, you’ll need a small saucepan to make the sauce and a medium-large saucepan for the custard base.
Keto Flan Recipe
Keto Flan Recipe
This easy low carb keto flan recipe is perfection - with a key ingredient for a super creamy base and browned caramel on top. You won't be able to tell this is sugar-free flan at all.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a small saucepan over low heat, combine 1/2 cup Besti (72g) and 1/4 cup water (59 ml). Heat until dissolved.
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Increase heat to bring to a boil, then simmer without stirring for about 20-25 minutes, until a golden syrup forms.
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Working quickly, divide the syrup evenly among 6 6-ounce ramekins and immediately tilt in different directions to spread the caramel over the bottom and up the sides of the ramekins. Place the ramekins into a 9x13 baking dish.
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In a medium bowl, whisk together the egg yolks.
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In a medium saucepan over medium heat, heat the heavy cream, remaining 1/2 cup Besti (72 g), and a pinch of salt. Once bubbles start to form on the edges, remove from heat. Whisk in the vanilla extract.
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Slowly pour the cream mixture into the bowl with the egg yolks in a thin stream, while whisking the egg yolks constantly. This is called tempering and forms the custard.
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Pour the custard through a fine mesh sieve into the ramekins.
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Pour hot water into the baking dish, filling it halfway up the sides of the ramekins.
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Bake for about 20-30 minutes, rotating pan halfway through, until the flan is almost set and still jiggles slightly in the center. (It will not be fully set at this stage.)
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Remove from the oven and leave the ramekins in the water bath to cool for 1 hour. Then, dry the ramekins, cover with plastic wrap, and refrigerate overnight, up to 4 days.
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To serve, run a knife along the edges of each ramekin, and continue around until it starts to rotate inside the ramekin.
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Then, place a small plate with a raised rim on top and invert quickly. With the plate still firmly pressed against the ramekin, shake up and down until you hear the sound of the flan releasing from the ramekin onto the plate. Slowly lift the ramekin. Spoon any remaining caramel from inside the ramekin over the flan.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Recipe Notes
Serving size: 1 keto flan custard cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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42 Comments
Tania
0Absolutely delicious! Comes out PERFECT every time…follow the recipe as is, and you will not be disappointed! The only adjustments I did was put a little less of the sugar blend and used real vanilla bean instead of the extract. Thank you so much for sharing all your yummy recipes with us☺️
Maglinda Perez
0Hi! This flan is so delicious! Do you mind sharing the heavy cream you used? When I made it and added it to my food tracker, the carb in the sugar totaled 25g of carbs. I used your measurements and divided it into 9 smaller Mason jars so I can travel with it. Thanks!!
Wholesome Yum D
0Hi Maglinda, I usually use the Target Good & Gather brand of heavy cream.
Judy Montecillo
0Hi, Thank you for sharing your recipes. I made this flan but the syrup did not turn to golden brown after an hour. I used monkfruit and erythritol sweetner and follow the measurements.
Wholesome Yum D
0Hi Judy, This should happen in about 20-25 minutes. Make sure it comes to a boil before turning the heat down and simmering.
Steffany
0Well I followed your directions and I have soup. I cooked longer and still have soup. What in the world. Never have I had it not set.
Wholesome Yum D
0Hi Steffany, this flan should not be fully set in the oven. Did you refrigerate for at least 8 hours?
Lori
0Just awesome!!!!!!!!!!! Delicious!!!!!
Rhanda
0I made this last weekend, and it was WONDERFUL. I used the ingredients exactly as called for, but I cooked the flan in my Instant Pot. I covered each ramekin with foil and stacked them on the trivet that came with the instant pot. I added a cup of water to the pot, cooked for 9 minutes on manual/high pressure, and allowed a natural pressure release, before transferring to a cooling rack to come to room temperature. They were seriously delicious–my new favorite keto dessert! Thanks for this recipe.
Pam Krueger
0This was a delicious recipe. I had a little trouble with the caramel at first, burnt it, so the second time I just watched it closer and cooked for less time. I followed the other directions only cut down the sweetener by half in the custard as I’m not a fan of super sweet. Everyone loved it! It was creamy and delicious! Not the “eggy” taste you get with some flans. Some said it was better than at a restaurant! Thanks for the recipe!
Mijal
0Soooo good! It didn’t last more than a day lol.
Instead of cooking it in the oven, I used pressure cook in InstantPot for 25min
Rhanda
0Mijal, do you think it needed the whole 25 minutes in the Instant Pot? I want to make these in my IP, but I make Creme brulee in the same size ramekins in only 7 minutes. Seems like the cooking time should be pretty similar. Was yours cracked or anything?
Nikki I
0Hi. The allulose “caramel” syrup always turn out rock solid after setting the flan in the fridge. Have you experienced this?
Wholesome Yum M
0Hi Nikki, I have not had this issue. Try setting your ramekins in a warm water bath for a few minutes before flipping on to a plate.
Angela Stasiowski
0Question, if I don’t have ramekins, could I do it in a pie plate and then slice?
Wholesome Yum M
0Hi Angela, I have not personally tried this, but I think it should work.
Anita
0Hi. I’m not clear which Besti blend you used for this flan and caramel recipe? Is it the powdered or the crystalized?
Maya | Wholesome Yum
0Hi Anita, This one uses powdered Besti.
Margaret Burger White
0Carmel sauce was crystallized when turned over.
Maya | Wholesome Yum
0Hi Margaret, What sweetener did you use? It will crystallize if you don’t use this sweetener that the recipe requires.
Ping
0Hi, love your recipes.
you recommended two kinds of sweetener,
Besti allulose sweetener – powdered and Besti monk fruit sweetener with allulose
which sweetener did you use to make the flan in the pictures?
the recipe instructions said, ” it will need to chill overnight, but can be made up to 4 days in advance.”
If I use the sweetener called for in the recipe, it will work just like in the picture stay liquid/ syrupy even after 4 days?
Thanks
Wholesome Yum M
0Hi Ping, Besti Monk Fruit Allulose Blend is what is called for in the recipe. The syrup will remain the right consistency as long as the flan is stored in the ramekins. They should only be flipped out onto a plate when they are ready to be served.
Mafel
0Hi Maya!
I am wondering if the eggs and heavy cream should be at room temperature before using it, or I could use these right after taking them from the fridge.
Wholesome Yum M
0Hi Mafel, As the recipe is written, you will separate the egg yolks and let them sit ready to go while preparing the heavy cream mixture. While your egg yolks won’t come to room temperature, it does provide enough time to let the temperature rise enough to prevent shocking. The big key here is tempering the hot heavy cream mixture with the egg yolks, so you get a nice smooth texture for your flan. With all that said, you can let your ingredients come to room temperature if you prefer, but I believe that step is unnecessary.
Lynda
0ABSOLUTELY THE BEST I’VE EVER HAD. Even my family that isn’t eating sugar free was raving over this. The consistency is like heaven. Love it!!!
Kari
0I’m so excited to try this recipe ASAP! Will any kind of powdered sweetener work, or does it need to be this blend?
Wholesome Yum M
0Hi Kari, The recipes are all created and tested with Besti sweeteners, so they will give you the best results. Other sweeteners may work, but I cannot guarantee you will get the same results I do.
Charlene Santjer
0This recipe looks very tempting ! I have quite a few egg yolks that I froze individually in ice cube trays— wondering if I could use them in this recipe? Thanks for your great recipes.
Charlene
Wholesome Yum M
0Hi Charlene, I am not sure the yolks will be useable in this recipe. I think egg yolks that have been frozen will be best used in a baked recipe, and not a custard-based recipe.
Rina L
0Flan is my all time favorite dessert. Since going on keto, I never thought I would be able to have flan again. This recipe is a game changer! I steam on the stove rather than in the oven but outcome is the same. Amazingly good and others who have tasted it did not even realise it was a keto dessert. Thank you!
Helen Wang
0How long do you steam it on the stove? Thank you!
Wholesome Yum M
0Hi Helen, The flan does not need to cook on the stovetop. Make sure that the heavy cream comes up to the right temperature (bubbles form on the sides of the pan), then remove the heat, whisk in vanilla and then slowly whisk in egg yolks. Once it’s fully incorporated and started to thicken, you can put it through a sieve and bake. I hope this helps to clarify the process!
Shelley
0Ok wow – you really got me here! I absolutely wouldn’t have thought of flan as a keto food, but how lucky that it actually CAN be (with the right sweetener to get the wonderful browned caramel)! I learned a lot about both monk fruit and allulose – thanks for both a terrific recipe and a great little education, too!
Danielle G.
0My question is can you make this with non-dairy milk? I am lactose intolerant but I love all things made with dairy and recipes do not always do well when you try to sub out non-dairy options. What about coconut cream?
Thank you.
Wholesome Yum M
0Hi Danielle, Yes! Coconut cream or canned coconut milk will work great in this recipe.
Kate
0This looks like a great recipe. My quesion is about the sweetener – will this also work for a creme brulee topping, ie, can you caramelize it with a torch? Thanks.
Wholesome Yum M
0Hi Kate, Yes, that will work. If you are interested, I have a recipe for creme brulee with the caramelized top.
kerri
0I’m thrilled to find a keto version of flan! this will be a staple in our house! thank you!
Heidy
0This easy low carb keto flan recipe was off the chain good! I couldn’t believe how awesome it tasted. The family went crazy over it. Bookmarked the recipe!
Jacque Hastert
0I love flan, but not all the sugar that gets dumped in it. I love that this doesn’t have all that. Thank you for sharing!
Haley D. Williams
0I’m always surprised how well monk fruit works in desserts. This flan turns out delicious!
Beth Sachs
0I love easy desserts like this. and the caramel on top is just yummy!