Low Carb Classic Leche Flan

Indulge in the timeless dessert you love with a guilt-free twist in this Low Carb Classic Leche Flan! This silky, rich custard delivers all the creamy goodness of the traditional favorite without the sugar overload, making it perfect for those on keto or low-carb diets. Crafted with 10 egg yolks, heavy cream, and a sugar-free sweetener like erythritol or monk fruit, this recipe achieves the perfect balance of sweetness and decadence. The caramel layer, made with a low-carb substitute like allulose, melts into a golden syrup that beautifully complements the smooth custard. Baking the flan in a gentle water bath ensures a luxuriously creamy texture, while straining the mixture guarantees restaurant-quality results every time. Serve this chilled dessert for an elegant ending to any meal, and savor the indulgence without breaking your low-carb goals!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 10 pieces Egg yolks
• 2 cups Heavy cream
• 0.75 cup Sugar-free sweetener (e.g., erythritol or monk fruit sweetener)
• 1 teaspoon Vanilla extract
• 0.25 cup Water
• 0.5 cup Sugar substitute for caramel (e.g., allulose)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the caramel, heat 0.5 cup of allulose in a pan over medium heat. Stir continuously until it melts and turns a golden brown color, then quickly pour it into a flan mold, tilting the mold to coat the bottom evenly. Set aside to cool.

Step 3

In a mixing bowl, whisk 10 egg yolks until creamy.

Step 4

Slowly add 0.75 cup of your chosen sugar-free sweetener, ensuring it's well incorporated with the yolks.

Step 5

Gently whisk in 2 cups of heavy cream and 1 teaspoon of vanilla extract until everything is well mixed.

Step 6

Strain the mixture at least twice to remove any bubbles or unincorporated egg bits for a smooth texture.

Step 7

Pour the mixture over the hardened caramel in the flan mold.

Step 8

Cover the mold with aluminum foil. Place the mold in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the mold, creating a bain-marie.

Step 9

Bake for 60 minutes or until the flan is set, yet slightly jiggly in the center.

Step 10

Remove the flan from the oven and cool at room temperature before refrigerating for at least 4 hours or overnight.

Step 11

Once chilled, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving dish, allowing the caramel to coat the top.

Step 12

Slice and serve cold for the best results!

Nutrition Facts

Serving size	(1010.1g)

Amount per serving	% Daily Value*
Calories	2173.8

Total Fat 205.1g	0%
Saturated Fat 112.0g	0%
Polyunsaturated Fat 0g
Cholesterol 2325mg	0%
Sodium 240.6mg	0%
Total Carbohydrate 302.5g	0%
Dietary Fiber 0g	0%
Total Sugars 1.5g
Protein 27.0g	0%

Vitamin D 183.0IU	0%
Calcium 233.2mg	0%
Iron 4.6mg	0%
Potassium 194mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 3.4%

Carbs: 38.2%