Mexican Low Carb Flan

local_grocery_store Ingredients

• 1 cup erythritol
• 1 cup almond milk
• 1 cup coconut cream
• 1 tsp vanilla extract
• 4 eggs
• 1/4 tsp salt

restaurant_menu Method

1. 1.Preheat the oven to 350°F (175°C).
2. 2.In a saucepan over medium heat, melt the erythritol until it turns golden brown, stirring constantly.
3. 3.Pour the caramel into a 9-inch (23-cm) round baking dish and swirl to coat the bottom.
4. 4.In a blender, combine the almond milk, coconut cream, vanilla extract, eggs, and salt. Blend until smooth.
5. 5.Pour the mixture into the baking dish over the caramel.
6. 6.Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish.
7. 7.Bake for 45-50 minutes, or until the flan is set but still jiggly in the center.
8. 8.Remove the flan from the water bath and let it cool to room temperature.
9. 9.Refrigerate for at least 2 hours, or until completely chilled.
10. 10.To serve, run a knife around the edge of the flan to loosen it, then invert onto a serving platter.

lightbulb_outline Tips

• chevron_rightBe sure to use erythritol instead of sugar to keep this dessert low in carbs.
• chevron_rightYou can use any type of milk or cream you like in this recipe - just be sure to adjust the carb count accordingly.
• chevron_rightMake sure the water bath doesn't overflow into the flan dish, or you'll end up with a soggy dessert!