Natvia Low Carb Flan on plate

Creamy Low Carb Flan

Course: Dessert
Cuisine: Mexican
Keyword: custard
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 294kcal
Author: Lisa MarcAurele
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.
Print Recipe


  • 1 cup low carb sugar substitute divided (Swerve or other sweetener works too)
  • 1/4 teaspoon blackstrap molasses optional (for color and flavor)
  • 1 3/4 cups heavy cream
  • 1 cup water
  • 5 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  • 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.



Makes 6 servings
Nutrition per serving:
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


Serving: 1g | Calories: 294kcal | Carbohydrates: 0.5g | Protein: 5.2g | Fat: 27.3g | Sodium: 131mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.