LOW-CARB SUGAR-FREE FLAN

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THIS TIME I MADE IT IN A 9 X 5 INCH CASSEROLE DISH - BETTER! AND I USED SLIGHTLY
MORE SWEETENER AND WATER TO MAKE MORE CARAMEL SAUCE - BETTER!



AND ANOTHER TIME I MADE IT IN AN 8-INCH SQUARE DISH - NOT ENOUGH CARAMEL AND 
IT WORKED BETTER IN A 9 X 5 INCH SMALLER DISH - SEE ABOVE PHOTOS.



LOW-CARB SUGAR-FREE FLAN

It is a keeper recipe. Flan in English is basically a custard or custard tart. I tried it out on our Spanish daughter-in-law and she loved it.  Keep in mind I normally make her the high-carb variety!


I think  my flan recipe is easier than most flan recipes as the filling is simply blended in a blender.  Easy peasy!


With Cinco De Mayo right on our doorstep so to speak, this would make a lovely, custardy and creamy smooth authentic flan dessert.  The texture is silky smooth.  The flavor of vanilla and caramel is delicious!


This flan will keep well for several days in the refrigerator, but optimal time is 3 days for the best taste experience.


You can make this flan in individual ramekins, if desired, but this way is just a whole lot easier, I think.

If desired, you can pour extra caramel sauce (click for a caramel sauce recipe or use a commercial caramel sauce) over top as well, but I think that would be over-the-top, 'scuse the pun, as this is already quite a sweet dessert.  


Typically cream cheese is not added to most flan recipes, but I love what it does for the texture and taste of my flan.


Flan has to be one of the easiest and most popular Spanish dessert ever.  Our Spanish daughter-in-laws love it, as do the rest of the extended Spanish Panamanian family of ours.  



Other Pudding recipes you may enjoy:

Chocolate Almond Butter Pudding

Instant Chocolate Mousse

Spanish Flan Squares

No-Bake Lemon Cheesecake Mousse

Blender Chocolate Mousse










Ingredients: 

Caramel:

2/3 cup monk fruit allulose blend, (150 mL)

  OR sucralose allulose blend 

1/3 cup water (75 mL)

Flan Filling:

13/4 cups whipping cream (425 mL)

3/4 cup water (175 mL)

4 oz regular cream cheese (125 g)

Liquid sweetener to equal 1/2 cup sugar (125 mL)

2 tbsp powdered sweetener, OR to taste (30 mL)

5 large eggs

1 tsp vanilla extract (5 mL)

1/8 tsp salt (0.5 mL)


Instructions:  

Preheat the oven to 350°F (180°C). 

 

Caramel:  In saucepan, combine monk fruit allulose blend, OR sucralose allulose blend and water.  Bring to boil and then simmer 5 to 10 minutes, or until a lovely light golden brown amber color.  Pour into a 9 x 5 inch casserole dish.  Pour flan filling over top.  Bake 40 to 50 minutes or until set around the edges and golden brown around the edges. The center will still be a bit jiggly and soft.  The flan will set further as it cools and the center will be the creamiest and silkiest part of all, so not to worry.

 

Flan Filling:  In blender, combine whipping cream, water, cream cheese, liquid sweetener, powdered sweetener, eggs, vanilla extract and salt. Blend until smooth.


Yield:  8 servings

1 serving

253.3 calories

6.4 g protein

24.3 g fat

0 g fiber

2.5 g net carbs 


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