Keto Creme Caramel | Sugar free custard
Why We Love This Recipe
Quick and Easy – This recipe is so simple and looks so fancy!
Easily converted – It is easy to convert to a dairy-free custard by simply substituting cream with coconut cream. Use coconut sugar if you would prefer to use natural sugars for a paleo custard flan.
Versatile – add extracts or cacao into the custard to flavour however you please.
The ingredients to make this sugar free custard flan are simple
- Sukrin Gold Syrup – for us Aussies there is no real substitutes available to us that are a low carb sweetener. However, for those in the US you can also use Vitafibre syrup or Fibreyum.
- Cream – thickened or heavy cream
- Vanilla extract
How to Make It
Cook the caramel ingredients for 4 minutes in the microwave. I use a 750w microwave. Or simmer gently over moderate heat on the stove. Cook until the caramel has thickened. Divide between 2 x 200g ramekins.
Note: The caramel can be cooked for up to 7 minutes to make a firmer caramel for slices or protein balls
To make the keto custard mix the cream, sweetener, eggs and vanilla. Pour it into the ramekins gently over the caramel.
Place the ramekins into a baking pan and fill the pan with boiling water until halfway up the sides of the ramekins.
Bake for 30 minutes. Remove the baking dish from the oven. Remove the ramekins and set them aside to cool. Refrigerate overnight. Run a thin knife around the edge of each dish. Turn out onto a plate and serve.
More Recipes To Try
Want more tasty keto sweets recipes like our keto creme caramel? Here are just a few of mine
- Lush Macadamia Keto Ice Cream
- Chocolate Keto Caramel Slice
- Keto Caramel Basque Cheesecake Slice
- Keto New York Baked Cheesecake
- Easy Keto Custard
- Keto Whipped Cream
- Almond Flour Cookies
- Keto Chocolate Ice Cream
Love our keto creme caramel? If you think everyone should make it, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a recipe worth trying.
Sugar Free Keto Creme Caramel
- 30 g butter
- 85 g Sukrin Gold Fiber Syrup click link for Aussie supplier
- 50 g thickened cream
- 1 tsp vanilla
- 250 ml thickened cream
- 100 g Sukrin : 1 or sweetener of choice
- 2 eggs
- 1 egg yolk
- seeds of one vanilla bean
- Place all the caramel ingredients into a large glass bowl. Microwave on high for 3 minutes. Stir and cook for another 2 minutes. Repeat at intervals until you have a thick heavy caramel. (Be careful with hot caramel to not burn yourself)
- Spoon 2 tbsp of caramel into the bottom of 4 x 200ml sized ramekins. Place into a large baking pan and reserve.
- Preheat oven to 160℃. Fill a kettle with water and bring to the boil.
- Whisk the custard ingredients in a medium bowl until well combined.
- Pour evenly into each ramekin over caramel sauce
- Pour boiling water into the pan being careful not to splash inside the custard. Pour until halfway up the sides of the ramekins.
- Bake 30 minutes. Custard should be set but slightly yielding to the touch. Add extra time if required. Remove the baking dish from the oven. Remove the ramekins and set aside to cool. Refrigerate overnight. Run a thin knife around the edge of each dish. Turn out onto a plate and serve.
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017. After a long cooking career Megan simply swapped her “foodie focus” to easy keto recipes. Her keto Australian recipes all include both metric and US customary measures so that everyone can enjoy them.