Sugar-Free Venezuelan Quesillo
Indulge in the creamy, silky decadence of Sugar-Free Venezuelan Quesillo, a guilt-free twist on the traditional Latin American dessert. This keto-friendly flan features a luscious blend of unsweetened condensed milk, whole milk, and eggs, sweetened naturally with erythritol or monk fruit sweetener for a health-conscious alternative. A rich, golden sugar-free caramel sauce graces the base, creating a dramatic presentation when flipped onto a serving plate. Gently baked in a hot water bath, this flan achieves its signature velvety texture while being completely free of refined sugars. A hint of vanilla and optional lemon zest add depth and brightness, making each bite a harmonious balance of sweet and creamy. Perfect for entertaining or a special treat, this sugar-free quesillo is a dessert gem that's as beautiful as it is delicious.
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Ingredients
- 120 grams Erythritol or Monk Fruit Sweetener
- 50 milliliters Water
- 5 large Eggs
- 400 milliliters Unsweetened Condensed Milk
- 400 milliliters Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest (optional)
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
In a small saucepan, combine 120 grams of erythritol or monk fruit sweetener with 50 milliliters of water. Cook over medium heat, stirring constantly, until the mixture takes on a golden-brown color and thickens slightly to form a caramel-like syrup. Remove from heat immediately.
Step 3
Pour the sugar-free caramel into a 20 cm (8-inch) round flan mold, tilting the mold to evenly coat the bottom. Set aside to cool.
Step 4
In a blender, combine 5 large eggs, 400 milliliters of unsweetened condensed milk, 400 milliliters of whole milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest (if using). Blend until smooth and fully combined.
Step 5
Pour the blended mixture gently into the caramel-coated flan mold. Cover the mold tightly with aluminum foil to prevent water from seeping in during baking.
Step 6
Place the flan mold in a large, deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the mold to create a water bath.
Step 7
Carefully transfer the baking dish to the preheated oven and bake for 50–60 minutes, or until the center of the quesillo is set but still slightly jiggly when tapped.
Step 8
Remove the flan mold from the water bath and let it cool to room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the quesillo to set completely.
Step 9
To serve, run a knife around the edges of the quesillo to loosen it from the mold. Place a serving plate over the mold and quickly invert it to release the quesillo onto the plate. The caramel will flow over the top as a glaze.
Step 10
Slice and enjoy your sugar-free Venezuelan quesillo!
Nutrition Facts
| Serving size | (1245.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1464.2 |
| Total Fat 57.3g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1047.1mg | 0% |
| Sodium 892.7mg | 0% |
| Total Carbohydrate 277.2g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 156.7g | |
| Protein 72.0g | 0% |
| Vitamin D 386.5IU | 0% |
| Calcium 1602.2mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 2289.1mg | 0% |
Source of Calories