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!

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 8

Ingredients

2 cups Unsweetened (Silk) Almond Milk
0.333 cup Allulose, powdered
0.5 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
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

In a saucepan over medium heat, dissolve the allulose. Once it begins to brown, add the water.
Cook until the mixture thickens and reduces to a caramel. Remove from heat and pour the caramel into a flan mold before it hardens.
In a medium bowl, whisk the eggs by hand, avoiding electric mixers to prevent bubbles.
In a clean saucepan, warm the unsweetened almond milk over medium heat.
Stir the monk fruit into the almond milk until it dissolves, making sure not to let it boil, as this could cook the egg mixture.
Using a strainer, combine the eggs and vanilla extract with the almond milk, mixing well.
Add 2 cups of water to the Instant Pot and use the sauté function to heat it up, which will help the pot reach pressure more quickly. Once the water is boiling, press "Cancel."
Place a trivet in the Instant Pot and set the creme mixture on top of the caramel. If using a glass pan or ramekins, cover tightly with aluminum foil. For a flan mold, lock the lid in place.
Position the mold on the trivet, secure the Instant Pot lid, and set the steam valve to SEALING.
Choose HIGH PRESSURE and set the cooking time for 10 minutes. For one round pan, allow a NATURAL RELEASE for 10 minutes. If using four individual ramekins, do a NATURAL RELEASE for 6 minutes. Then, press "Cancel" and turn the steam valve to VENTING.
Once safe to open, let the flan cool for 10-15 minutes on the counter with the lid or foil removed. Refrigerate for at least 4 hours before serving.

Notes

For this recipe, duck eggs are preferred because they offer a richer, creamier flavor compared to chicken eggs. If you choose to use duck eggs, reduce the amount from 3 whole chicken eggs to 2 whole duck eggs. Typically, duck eggs are larger than chicken eggs.

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About This Recipe

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
Sugar Alcohol:	0 g
Calculated per serving.