Description
A creamy and delightful keto-friendly dessert that brings the taste of traditional flan without the carbs.
Ingredients
Scale
- 1 can coconut milk
- 1 cup erythritol
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, blend together the coconut milk, erythritol, eggs, vanilla extract, and salt until smooth.
- Pour the mixture into a flan mold or individual ramekins.
- Place the mold in a baking dish and fill the dish with water until it reaches halfway up the mold.
- Bake for 45 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
- Run a knife around the edges and invert onto a plate to serve.
Notes
- Make sure to use full-fat coconut milk for creaminess.
- You can add a pinch of cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg