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Recipe for KETO Vietnamese Crème Caramel (Bánh Flan)

This KETO Vietnamese Crème Caramel is a rich and velvety dessert that combines the luxurious texture of a classic custard with the deep, golden caramel flavour - all made low-carb and sugar-free. With only 2.31 grams of net carbs per serving, it’s a guilt-free indulgence perfect for satisfying your sweet tooth while staying true to your keto lifestyle. Silky smooth and elegant, this dish is the ultimate keto-friendly treat!
Please refer to the video instructions at the end of the recipe if you’d like to see how to make KETO Vietnamese Crème Caramel (Bánh Flan) in action.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Vietnamese
Servings 6

Equipment

  • 1 oven
  • 1 small pot

Ingredients
  

For the Caramel Layer:

  • 40 grams allulose
  • 20 grams powdered erythritol
  • 30 mL water

For the Custard:

  • 6 eggs (5 whole eggs and 1 egg yolk)
  • 250 mL half-and-half (half milk and half cream)
  • 250 mL almond milk (unsweetened)
  • 50 grams powdered erythritol
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Caramel Layer:
    In a small saucepan, combine the allulose, erythritol, and water. Heat over medium heat, stirring gently until the sweeteners are fully dissolved.
    Continue to cook without stirring until the mixture turns a dark amber colour. Be careful not to overcook, as allulose caramelizes faster than regular sugar.
    Immediately pour the caramel into the bottoms of your ramekins, swirling to coat the base evenly. The caramel will firm up slightly as it cools. Set the ramekins aside.
  • Prepare the Custard:
    Preheat your oven to 300°F (150°C).
    In a mixing bowl, combine the egg yolks, whole eggs, powdered erythritol, and vanilla extract. Beat gently in one direction until the mixture is smooth but not frothy.
    In a saucepan, combine the half-and-half and almond milk and heat the mixture over medium-low heat until it is warm but not boiling. Gradually pour the warm milk into the egg mixture, stirring continuously to prevent the eggs from cooking.
    Strain the custard mixture through a fine mesh strainer to ensure a smooth texture.
  • Assemble and Bake:
    Pour the custard mixture evenly into the prepared ramekins over the caramel.
    Place the ramekins in a deep baking pan and add hot water to the pan until it reaches two-thirds up the sides of the ramekins, creating a water bath.
    Carefully place the baking pan in the oven and bake for 40-50 minutes, or until the custard is set. To check for doneness, insert a toothpick into the centre of the flan; if it comes out clean, the flan is ready.
    Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flan to set completely.
  • Serve:
    To serve, run a knife around the edge of each flan and carefully invert onto a serving plate. The caramelized layer should flow over the custard, creating a delicious sauce.

Video