Low Carb Venezuelan Quesillo
Indulge in a guilt-free dessert with this Low Carb Venezuelan Quesillo, a keto-friendly twist on a beloved Latin American flan. This silky smooth custard features a blend of almond milk, heavy cream, and a touch of vanilla extract, perfectly sweetened with erythritol and stevia for a sugar-free treat. A light, sugar-free caramel sauce made from granulated erythritol adds a delicate finish, offering all the rich flavors of traditional quesillo without the carbs. Baked in a water bath for ultimate creaminess, this dessert is not only low in carbs but also gluten-free, making it an indulgent yet wholesome option. Perfect for special occasions or an everyday treat, this chilled quesillo is sure to satisfy your sweet tooth while keeping your lifestyle goals intact.
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Ingredients
- 80 grams Erythritol (granulated sweetener)
- 10 drops Stevia liquid drops
- 50 milliliters Water (for caramel)
- 6 large Eggs
- 400 milliliters Unsweetened almond milk
- 100 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 40 grams Powdered erythritol
Directions
Step 1
Preheat your oven to 350°F (175°C). Prepare a deep oven-safe dish or flanera for the quesillo.
Step 2
In a small saucepan, combine 80 grams of granulated erythritol and 50 milliliters of water. Heat over medium heat, stirring constantly until the erythritol dissolves and forms a light caramel-like syrup. Note that it won't brown like traditional sugar caramel but will thicken. Pour this syrup into the bottom of the flanera, swirling it to coat the base evenly.
Step 3
In a blender, combine the eggs, almond milk, heavy cream, vanilla extract, powdered erythritol, and stevia drops. Blend until smooth and fully incorporated.
Step 4
Pour the egg mixture over the erythritol 'caramel' in the flanera. Cover the flanera with aluminum foil to prevent a skin from forming on the quesillo.
Step 5
Place the flanera inside a larger baking dish. Fill the larger baking dish with hot water until it reaches halfway up the sides of the flanera, creating a water bath (bain-marie).
Step 6
Carefully transfer to the preheated oven and bake for 60 minutes, or until the quesillo is set but still slightly jiggly in the center.
Step 7
Once baked, remove the flanera from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to set.
Step 8
To serve, run a knife around the edges of the quesillo to loosen it. Place a plate over the flanera and invert the quesillo onto the plate, letting the sugar-free caramel drizzle over the top. Slice and serve chilled.
Nutrition Facts
| Serving size | (1001.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 855.6 |
| Total Fat 67.1g | 0% |
| Saturated Fat 29.9g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 1216mg | 0% |
| Sodium 707.3mg | 0% |
| Total Carbohydrate 125.3g | 0% |
| Dietary Fiber 0.4g | 0% |
| Total Sugars 2.1g | |
| Protein 40.2g | 0% |
| Vitamin D 394.5IU | 0% |
| Calcium 882.9mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 576.4mg | 0% |
Source of Calories