Low-carb no bake egg-free flan

Low-carb no bake egg-free flan

A delicious custard tart with coconut or caramel sauce. Usually a tricky recipe made with egg yolks and loads of sugar, that needs to be cooked in a double boiler. We have found that making it with gelatin instead of eggs makes this once difficult dessert an easy treat for any day!

Low-carb no bake egg-free flan

A delicious custard tart with coconut or caramel sauce. Usually a tricky recipe made with egg yolks and loads of sugar, that needs to be cooked in a double boiler. We have found that making it with gelatin instead of eggs makes this once difficult dessert an easy treat for any day!
USMetric
10 servingservings

Ingredients

Flan
  • 27 oz. 750 g unsweetened full fat coconut milk
  • 2 tsp 2 tsp vanilla extract
  • 1 inch piece (2,5 cm) of lemon peel
  • 2 tbsp 2 tbsp (25 g) erythritol
  • 2 tbsp 2 tbsp (15 g) unflavored powdered gelatin (preferably pastured beef gelatin)
  • sea salt
Sauce
  • 3 tbsp 3 tbsp (35 g) erythritol
  • 2 tbsp 2 tbsp water
  • turmeric, for color

Instructions

Instructions are for 10 servings. Please modify as needed.

  1. In a sauce pot over medium heat, bring the coconut milk to a simmer. Whisk in the vanilla, lemon peel, salt and erythritol until smooth and thick. Let simmer to reduce by a third. Whisk often.
  2. Sprinkle in the gelatin as you continue to whisk until it has completely dissolved. Remove from heat and set aside.
  3. In another sauce pot, on the same burner, heat the rest of the erythritol, water and turmeric. Stir constantly with a spoon. It will bubble and reduce. When it is syrup consistency remove from the heat and pour into ramekin. A ramekin that holds 4 cups would be ideal, it can be square or round. Swirl it all around the ramekin slowly. As it cools it will coat the whole thing evenly.
  4. Remove the lemon peel from the coconut milk and slowly pour it into the ramekin. Let it sit at room temperature for an hour, then set in the fridge for 3-4 hours until it has set completely.
  5. Run a knife all around the edge and flip over to unmold onto a plate. Let the syrup drizzle all over it. Serve, share, enjoy!

Storing the flan

To store, wrap lightly and store in the fridge up to a week.

Tip!

The turmeric is optional, but it gives the syrup a caramel color. As erythritol does not brown like conventional sugar, the added color gives this dish a traditional hue without the actual sugar.

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8 comments

  1. Mary
    What size is the ramekin?
  2. pam
    Is there something I can use instead of coconut milk?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Is there something I can use instead of coconut milk?

    Other substitutes may have very different carb count or fat amounts.

  4. Dianne
    I don’t see a response to Mary’s question and that is what I wanted to know... what size ramekin or pie dish?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    I don’t see a response to Mary’s question and that is what I wanted to know... what size ramekin or pie dish?

    I will check with our recipes team!

  6. ChristyG
    In point 3 it indicates "A ramekin that holds 4 cups would be ideal, it can be square or round"
  7. Roberto
    When I don’t get the nice color of the sauce, I put some cinnamon on top. It also look nice and taste delicious.
  8. Monika
    So does cocoa powder sprinkled on through a fine sieve. Beautiful color and flavour.

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