A delicious traditional low carb flan with caramel syrup. This rich custard dessert is baked with caramelized sweetener at the bottom of the baking dish.
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Flan has always been a favorite dessert of mine, but I found it difficult to get the right consistency using low carb sweeteners. My favorite sugar replacement for low carb desserts is a mix of stevia and erythritol.
I’ve tried several sweeteners made with a mix of stevia and erythritol as well as making my own mix of the two sweeteners. Because stevia is so much sweeter than sugar, sometimes the blends don’t do well in recipes where the bulk of sugar is needed so fillers are required.
I recently discovered a new sweetener called Natvia which is a one-for-one replacement for sugar and it is the closest thing to sugar that I’ve found. One of the tips to caramelize Natvia is to cook it in a 320°F oven for about 40 minutes. I tried this, but it didn’t work very well.
All it did was melt the Natvia which never became a caramel color. The next time, I simply melted the sweetener in a pan with a little bit of blackstrap molasses added to give it a caramel color.
The caramel syrup made with Natvia and blackstrap molasses was perfect for making a traditional low carb flan. I tried making a flan with another stevia erythritol blend sweetener and that flan came out with an eggy texture and taste. The flan custard made with Natvia was smooth and creamy with a sweetness very similar to real sugar.
The only downside to Natvia is that it isn’t available in any of my local stores and it’s a bit expensive to buy online. Hopefully, that will change as it becomes more popular in the USA.
Natvia is an Australian sweetener that hit the market in 2009 and is quickly becoming known as “the world’s best sweetener” by it’s fans. It’s available online at Amazon in either a single pack as an “add-on item” or a 4 pack. It’s a little cheaper per ounce to buy the 4 pack and there isn’t much in each 7 ounce canister so I recommend buying the 4 pack if you can afford it.
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Creamy Low Carb Flan
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- In small saucepan, heat 1/2 cup granular sweetener with blackstrap molasses on medium-low until melted. Once melted, stir to blend and quickly pour into the bottom of a 2-quart round baking dish or 9.5 inch deep dish pie pan. Let stand for about 10 minutes.
- In medium saucepan, heat cream and water to a boil. Remove from heat.
- In medium bowl, whisk together eggs, salt, and 1/2 cup granular sweetener. Stir 1 cup of warm cream mixture into egg mixture. Return all to pan and mix well. Stir in vanilla. Pour over the carmelized sweetener in the prepared pan.
- Place baking dish in a larger baking pan. Fill larger pan with boiling water to a depth of about 1 inch.
- Bake at 325°F for 55-60 minutes are until center is set (mixture should wiggle a bit). Remove baking dish with flan and set on a wire rack. Allow to cool for about an hour then place in refrigerator to chill completely. Run a knife along the edge of the baking dish to release the sides of the flan and invert onto a rimmed serving plate. Store in refrigerator.
294 calories, 27.3g fat, 131.2 mg sodium, 18.9g carbs with erythritol, 0g fiber, 18.4g erythritol, 0.5g net carbs, 5.2g protein
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Note on Nutritional Information
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