Sugar Free Keto Coconut Flan
Servings 12 slices
Calories 207kcal
Ingredients
Custard
- 6 eggs
- 2 egg yolks
- 27 ounces canned coconut milk or 2 (13.5 ounce each) cans
- 2 teaspoon vanilla extract
- 2 teaspoon coconut liquid stevia or vanilla stevia
Caramel sauce
- ½ cup Swerve Brown substitute or another brown sugar free sweetener of choice
- 2 tablespoon butter or use ghee or vegan butter for dairy free
Instructions
- Preheat oven to 325 degrees F.
- In a stand mixer, mix the eggs, yolks, coconut milk, vanilla extract, and stevia until well combined. Set aside.
- In a small saucepan add the Caramel sauce ingredients and stir until combined over medium low heat, until bubbles form around the edges. Simmer one minute, then pour into a 10 inch pie dish, cake pan or 10 individual ramekins. Swirl around to cover bottom of dish. Let sauce cool just 1-2 minutes before pouring the custard mixture over the caramel sauce.
- Place the pie dish into a larger roasting pan and place in the oven. Pour 2 cups of hot water on the bottom of the larger roasting pan so the hot water comes 1-2 inches up the sides of the pie dish.
- Bake 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for two hours or overnight. When ready to serve, loosen edges with a knife and invert onto a large plate. Sometimes erythritol can develop crystallization in the refrigerator. If that happens after you invert the flan onto a plate, simply remove can crystallized pieces from the caramel sauce. Enjoy or keep refrigerated until ready to serve.
Notes
Net Carbs: 3g
This recipe was first published in February 2014 and updated with video in May 2020.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 4g | Protein: 5g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 59mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg