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Sugar Free Keto Eggnog Flan

Prep Time 10 minutes
Cook Time 1 hour
Servings 12 slices
Calories 210kcal



Caramel Rum sauce

  • ½ cup Allulose granular
  • 2 tablespoon butter or use ghee or vegan butter for dairy free
  • 1 teaspoon dark rum
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg


  • Preheat oven to 325 degrees F.
  • In a stand mixer, add all the custard ingredients and blend until well combined. Set aside.
  • In a small saucepan add the Caramel Rum sauce ingredients and stir until combined. Simmer over medium low heat, until bubbles form around the edges, about 2-3 minutes, until mixture coats the back of a wooden spoon. 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. Enjoy or keep refrigerated until ready to serve.
  • Optional toppings: sugar free eggnog drizzled over the top of each slice and some dried cranberries for color.


Net Carbs: 2g
This recipe was adapted from my orginial Sugar Free Coconut Flan recipe. 


Serving: 1slice | Calories: 210kcal | Carbohydrates: 4g | Protein: 5g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 59mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg