Sugar Free Keto Eggnog Flan
This easy sugar free eggnog flan takes minutes to prepare in your blender and just a few minutes to make the caramel rum sauce. It is a wonderful low carb, keto dessert for the holiday season with just 4 total carbs per serving! SUGAR FREE EGGNOG FLAN The flavor of eggnog in a sugar free...Read More
Ingredients
- 27 ounces canned coconut milk (or 2 (13.5 ounce each) cans)
- 6 eggs
- 2 egg yolks
- 1/4 cup Swerve confectioners
- 1 tbsp dark rum
- 2 tsp cinnamon liquid stevia (or vanilla stevia)
- 1 tsp rum extract
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch salt
- 1/2 cup Allulose granular
- 2 tbsp butter (or use ghee or vegan butter for dairy free)
- 1 tsp dark rum
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Directions
- 1
Preheat oven to 325 degrees F.
- 2
In a stand mixer, add all the custard ingredients and blend until well combined. Set aside.
- 3
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.
- 4
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.
- 5
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.
- 6
When ready to serve, loosen edges with a knife and invert onto a large plate. Enjoy or keep refrigerated until ready to serve.
- 7
Optional toppings: sugar free eggnog drizzled over the top of each slice and some dried cranberries for color.