Keto Cinnamon Flan. I had a really hard time naming this concoction but finally came up with the word “Flan” because it has a sugar-free syrup served with it which is a little reminiscent of a real flan. Doesn’t really matter what you call it, it is delicious. I can already think of a couple variations and one might be with raspberries and a couple of drops of almond extract as the two flavors go so well together. Very, very easy to make. Keto cinnamon flan can be eaten as breakfast or dinner, which I did with a sausage patty and small salad or just as a fabulous keto low carb dessert. Anyway you cut it, it’s good, it’s easy and…your kids will love it.
This was a test cake that Sandra, a twitter friend, altered and made from this Flan recipe. I don’t have the information for everything she altered so I can’t put up a new recipe for you it but like WOW, it looks spectacular. It will never cease to amaze me how inventive people can be with their food.
I have started using Ceylon “True” Cinnamon and what a difference it makes. I will be using the rest of the small bag and have purchased a one lb. bag which should last well beyond me and I am thinking of sharing it with someone I already have in mind. Ceylon Cinnamon is kind of a taste altering experience if you have never had it, and I personally would never go back. It is available on Amazon (not my favorite place to shop) as well as other places. There is no mistaking it for regular cinnamon as it is MUCH lighter in color with a more subtle flavor. Recipes I have already used it in are the Carbalose Cinnamon Walnut Rolls but hey, I just got the stuff so give me a little time.
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As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- 6 Oz Cream Cheese ROOM Temperature
- 6 T Barely Melted Butter + 2 t Smeared In Bottom Of Baking Dish
- 6 Eggs ROOM Temperature
- ⅓ C Allulose
- ¼ t Cinnamon
- 12 Medium Strawberries Cut Into At Least 8-12 Pieces Each
- 2 T Sugar-Free Syrup Per Person
- Beat room temperature cream cheese, cinnamon and Allulose.
- Slowly add melted butter and mix until smooth, scraping as necessary.
- In a separate bowl, beat eggs then slowly add to cream cheese, scraping bowl several times, and making sure there are NO lumps.
- Begin heating oven to 360°.
- Grease 8”x8” glass baking dish with 2 t butter and put into oven. You want the butter just beginning to brown and the dish hot. Watch it closely or it will blacken and burn.
- Pour into heated 8”x8” baking pan and bake for 22-24 minutes. It will not happen immediately but IF your batter was at room temperature it should puff up like a balloon like Yorkshire Pudding only---it might not collapse.
- Your finished product should have the color and texture of a firm flan.
- 8 Servings
- 182 Calories, 5.7g Protein, 16.0g Fat, 2.0g Carbs, 0.3g Fiber, 1.7g Net Carbs
- The "secret" to this fluffy flan is to have everything at room temperature. I don't mean for 15 minutes, I mean for at least 1½-2 hours.
- Nutritionals include all ingredients listed.
- I'll update if it freezes well if, I can get some in the freezer.