Easy Coconut Keto Flan Recipe

 

This easy keto coconut flan is a low carb and sugar free take on the classic caramel custard!  a simple prep needed!

Ingredients For the syrup 1 tbsp allulose each molder Coconut mixture 500ml coconut cream 1/3 cup sweeteners 1 tsp vanilla extract 3 yolks 1 whole egg 1 tbsp agar agar

Instructions

• In a flan molder or pan turn On low heat, put 1 tbsp of allulose  allow it to thicken and become an amber brown color. Remove from the heat and do the rest of it in another flan molder
• In a big bowl, combine the coconut cream with the remaining sweetener, whisk in the eggs, vanilla extract, and agar agar, until smooth and combined. pour the mixture into the flan molder and cover it with foil
• Place the flan into the steamer  for 45-50 minutes, until it is mostly set in the middle. Remove from the steamer and let cool completely. Once cool, refrigerate the individual flans for at least 6 hours, or overnight. 
• Once the flans are set, reheat for 20 sec and use a slightly moist knife and cut around the molder and flip onto a plate. 

Notes

* I used allulose. Monk fruit and erythritol don't caramelize well. 

TO STORE: This dessert must always be stored in the refrigerator, as it is dairy based and is served chilled. Cover the molder and they will keep well for up to 1 week. 

TO FREEZE: Cover your molder with plastic wrap, ensuring there are no airy pockets. Store them in the freezer for up to 2 months. You MUST thaw them in the refrigerator completely. 

Nutrition

Serving: 1flan | Calories: 70kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Sodium: 253mg | Potassium: 46mg | Fiber: 1g | Vitamin A: 180IU | Calcium: 119mg | Iron: 1mg