Dairy Free Keto Flan (Edit recipe)

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This foolproof dairy free keto flan recipe is one of my very popular keto desserts that I’ve ketofied in 2018. The caramel sauce was then improved in 2019 when I discovered allulose - this was a game changer! Since then, the recipe has been shared and enjoyed by many! This Instant Pot method helps with achieving perfect results as there is no guesswork on cook time. This method will come out silky smooth with a beautiful caramelized sauce, just like the original. All you’ll have to do is set the time, wait for it to pressurize and cook...and that’s it!

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	23
Fat:	3 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	69 g
Sodium:	43 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 8

Ingredients

2 cups Unsweetened (Silk) Almond Milk
0.333 cup Allulose, powdered
0.5 cup Lakanto Classic Monkfruit Sweetener (with Allulose)
3 whole Eggs, see notes
3 whole Egg Yolk
1 Tbsp Pure Vanilla Extract
1 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On medium heat, dissolve the allulose in a saucepan. Once it starts to brown, add the water.
Cook until the mixture has thicken and reduced to a caramel. Turn off the heat. Add the caramel to a flan mold before it sets and hardens.
In a medium bowl, whisk the eggs using a whisk. Avoid using an electric mixer or blender as it will create bubbles.
On the stove top, warm the unsweetened almond milk into a clean saucepan on medium heat.
Add the monkfruit to the almond milk and mix to dissolve. Do not let it boil as it will cook the egg mixture.
Using a strainer, add the eggs and vanilla extract to the almond milk. Mix to combine.
Add 2 cups of water to the InstantPot. Using the sauté button, heat up the water. This will help pressurize the pot faster. Once water is boiled, press “Cancel”.
Place a trivet in the Instantpot and add the creme mixture on top of the caramel. If you are using a glass pan or remekins, cover it tightly with aluminum foil. If using a flan mold. Lock the lid.
Place the mold on top of the trivet. Lock the InstantPot lid in place and turn the steam valve to SEALING.
Select HIGH PRESSURE and adjust the cooking time to 10 minutes. Allow to NATURAL RELEASE for 10 minutes for 1 round pan. If you are using 4 individual ramekins, NATURAL RELEASE for 6 minutes. Then, press “Cancel” and turn the steam valve to VENTING.
Once it is okay to remove the lid, let cool for 10-15 minutes on the counter with the lid or foil off and refrigerate for at least 4 hours before serving.

Notes

Duck eggs are recommended for this recipe; it tastes richer and creamier than chicken eggs. If using, reduce quantity from 3 whole chicken eggs to 2 whole duck eggs. In general, duck eggs are larger than chicken eggs.