Sugar Free Eggnog Flan (Keto, Dairy Free)

This easy sugar free eggnog flan takes minutes to prepare in your blender and just a few minutes to make the caramel rum sauce. It is a wonderful low carb, keto dessert for the holiday season with just 4 total carbs per serving!

SUGAR FREE EGGNOG FLAN

The flavor of eggnog in a sugar free flan dessert is a delicious way to enjoy the holiday season!

The best part about this sugar free flan is that you don’t have to make any sugar free eggnog! You combine a few ingredients that create that eggnog flavor without the work of making eggnog.

If you’re not a fan of eggnog or the flavor of it in your dessert, you can make it without by following my recipe for my traditional Sugar Free Dairy Free Flan instead.

Can I Swap the Low Carb Sweeteners?

You can definitely swap the Swerve I used in the flan custard part, but I would not recommend swapping the Allulose in the caramel rum sauce. You can use my Sweetener Guide & Conversion Chart for my recommendations of other amounts of low carb sweeteners to use.

I have made many attempts at caramel sauce and have found using any other low carb sweetener causes the caramel sauce to crystalize once the flan is chilled in the fridge. 

Using Allulose prevents this from happening and you retain a sauce consistency without crystallization. 

HOW TO MAKE EGGNOG FLAN

This eggnog flan is very easy to make and just requires a bit of time making the caramel rum sauce, but the flan itself is mixed quickly in your blender.

INGREDIENTS

You need two cans of coconut milk, eggs, yolks, low carb sweetener, dark rum, rum extract, vanilla extract, cinnamon and salt.

DIRECTIONS

Preheat your oven to 325 degrees F.

In a stand mixer, add all the custard ingredients and blend until well combined. Set aside while you prepare the caramel rum sauce. 

HOW TO MAKE SUGAR FREE CARAMEL RUM SAUCE

INGREDIENTS

You need Allulose in granular form. I have tried this with the liquid Allulose and it did not set up. It was too loose for a caramel sauce.

You also need butter, ghee or vegan butter for dairy free, dark rum, cinnamon and nutmeg.

DIRECTIONS

In a small saucepan add the Caramel Rum sauce ingredients and stir until combined.

Simmer over medium low heat, until bubbles form around the edges, about 2-3 minutes, until mixture coats the back of a wooden spoon.

Pour into a 10 inch pie dish, cake pan or 10 individual ramekins. Swirl around to cover bottom of dish. Let sauce cool just 1-2 minutes before pouring the custard mixture over the caramel sauce.

How to Assemble & Bake the Flan

Place the pie flan dish into a larger roasting pan and place in the oven. Pour 2 cups of hot water on the bottom of the larger roasting pan so the hot water comes 1-2 inches up the sides of the pie dish.

Bake 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for two hours or overnight.

How to Remove Flan from Pan

You can enjoy this flan warm from the oven or chilled. I prefer it chilled, but either way you still must remove it carefully from the pan since it’s a fragile custard.

When ready to serve, loosen around edges with a butter knife. Make sure to get your knife all the way down and around the bottom of the flan.

Place a large serving platter over your flan, try to center the plate as best you can. Hold the edges of the platter as well as the sides of the flan dish then quickly invert onto the plater.

If you chilled your flan and you’re unable to easily lift the flan dish to remove, heat a hand towel with hot water, squeeze out the water and place the warm hand towel over the inverted flan dish.

Let it sit for a minute or two and that should warm the sauce on the bottom to release the flan. Carefully remove the flan dish and enjoy or keep refrigerated until ready to serve. You can also serve with Sugar Free Whipped Cream.

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Sugar Free Keto Eggnog Flan

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Prep Time 10 minutes

Cook Time 1 hour

Servings 12 slices

Calories 210kcal

Ingredients

Caramel Rum sauce

  • ½ cup Allulose granular
  • 2 tablespoon butter or use ghee or vegan butter for dairy free
  • 1 teaspoon dark rum
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

  • Preheat oven to 325 degrees F.

  • In a stand mixer, add all the custard ingredients and blend until well combined. Set aside.

  • In a small saucepan add the Caramel Rum sauce ingredients and stir until combined. Simmer over medium low heat, until bubbles form around the edges, about 2-3 minutes, until mixture coats the back of a wooden spoon. Pour into a 10 inch pie dish, cake pan or 10 individual ramekins. Swirl around to cover bottom of dish. Let sauce cool just 1-2 minutes before pouring the custard mixture over the caramel sauce.

  • Place the pie dish into a larger roasting pan and place in the oven. Pour 2 cups of hot water on the bottom of the larger roasting pan so the hot water comes 1-2 inches up the sides of the pie dish.

  • Bake 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for two hours or overnight.

  • When ready to serve, loosen edges with a knife and invert onto a large plate. Enjoy or keep refrigerated until ready to serve.

  • Optional toppings: sugar free eggnog drizzled over the top of each slice and some dried cranberries for color.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 4g | Protein: 5g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 59mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

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