Keto Flan is a delicious custard dessert traditionally made with cream, eggs, sugar, and 1 teaspoon of vanilla. However, I will use coconut milk in place of the cream for this recipe and will be adding some Greek yogurt for an extra creamy texture. Also, this flan will be sweetened with monk fruit instead of refined sugar. You can use allulose sugar to prepare caramel sauce, which has a lower glycemic index and doesn’t spike blood glucose. The addition of chocolate and lucuma adds depth to this keto flan that’s sure to satisfy your sweet tooth! You are in for a keto-friendly treat!

How to Make Keto Flan With Coconut Milk and Yogurt?

Here’s the creamy, low-carb keto flan recipe that tastes just like the real thing!Ingredients

• 2 13.5 oz coconut milk(native forest)
• 1 cinnamon stick
• 6 tablespoon of monk fruit (to taste)
• Dash of salt
• 1/8 teaspoon of baking soda
• 2 teaspoon of vanilla
• 1/2 dark chocolate bar(40 grams)
• 1/4 cup of lucuma powder
• 5 eggs(tempered)
• 1/2 cup of greek yogourt
• 2 cups of allulose sugar

Preparing Caramel Sauce

Place 1/2 cup of filtered water and sugar in a heavy pot and stir well. Let the mixture boil until it thickens and takes a light amber color. The allulose helps prepare a beautiful caramel which isn’t possible with monk fruit or stevia.

Preparing the Keto Flan

1. Pour coconut milk(full fat) into a heavy saucepan and add the following ingredients: cinnamon stick, monk fruit sugar,  vanilla, salt, and baking soda(to lower the strong flavor of coconut milk). Simmer for 10-15 minutes. For the chocolate flan, melt the ½ of the chocolate in the microwave for 60 seconds, mix it well, and add it to the coconut sauce. For the lucuma flan, add the lucuma powder to the hot coconut sauce. Then, transfer it to a blender for a smooth texture.

2. In a big bowl, add eggs, yogurt, 1 teaspoon of vanilla, and a dash of salt. Beat the ingredients thoroughly.

3. Temper the egg mix with the hot coconut sauce. Put the bowl aside. Slowly add your hot coconut sauce to the egg mix while whisking thoroughly for a smooth texture.

4. Heat a pot with water and pour it into a big Pyrex. Put the Pyrex inside a 350°F preheated oven.

5. Pour the caramel sauce into 4 round pyrex(2 cups capacity or 12 silicone small muffins cups)

6. Bring the caramel sauce to the Pyrex with hot water and cover it with baking and aluminum paper.

7. Cook the flan for 35-45 minutes. Insert a wooden stick after 20 minutes to check if it is cooked properly.

8. Take out the flan and let it cool down on a rack.

9. After the flan cools down, put it into a refrigerator for several hours or until the next day.

10. Run a knife around the small Pyrex or muffin cups to unmold them. If the caramel gets hard, submerge the bottom of the Pyrex or muffins in hot water for a few seconds.

11. Decorate your flan with fruit, chocolate, and caramel.

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Notes and information

I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.