This Low Carb Mexican Flan (Orange Flan De Queso) is a dessert that works well with low carb diets. It is creamy and scrumptious, with the only sugar coming from the fructose in a small amount of fresh orange and a natural sugar substitute that does not spike blood sugar.
¾cupTruviadivided into 1/2 cup portion and 1/4 cup portion
½teaspoonmolasses
1tablespoonwater
1tablespoonbutter
2teaspoonvanilladivided
8ouncesfull fat cream cheeseroom temperature
2cupsheavy whipping cream
5largeeggsroom temperature
¼teaspoonsea salt
3tablespoonfresh squeezed orange juice
1.5teaspoonorange zest
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease an 8 or 9 inch cake pan or 4-6 ramekins (the number will depend on their size. You want to fill them 3/4 of the way full). Set cake pan or ramekins in a 13×9-inch baking pan.
In a small saucepan, heat 1/2 cup Truvia, molasses, water, butter, and 1 teaspoon vanilla over medium-low heat until Truvia dissolves. Increase heat to medium-high and cook until syrup turns amber, about 10 minutes. Keep a close eye on the sweetener, as it can quickly go from amber to burned.
Quickly pour the caramel into the ramekins or cake pan. Be very careful to not touch or taste the caramel. It is very, very hot and will burn you!
In a food processor, blend the cream cheese, heavy cream, eggs, sea salt, 1/4 cup Truvia, 1 teaspoon of vanilla, 3 tablespoons fresh orange juice and orange zest until it becomes a smooth batter.
3/4 cup Truvia, 2 teaspoon vanilla, 8 ounces full fat cream cheese, 2 cups heavy whipping cream, 5 large eggs, 1/4 teaspoon sea salt, 3 tablespoon fresh squeezed orange juice, 1.5 teaspoon orange zest
Pour the cream cheese batter over the caramel.
Add hot water into the larger pan, around the ramekins or cake pan, making sure not to get water in the flan batter. The hot water should come up the sides of the cake pan about an inch deep so that the cake pan or ramekins will be sitting in a water bath.
Bake for 1 hour and remove from oven and let the flan cool in the water bath. Once it is cool to the touch, refrigerate for a 3-4 hours or overnight.
When you are ready to serve the flan, run a knife around the edges ofthe flan to loosen it up. Place a larger serving plate over the top of the flan and then flip upside down to invert flan onto serving plate. If it doesn’t easily fall onto theplate, try loosening it up again with the knife and tapping the bottom of cakepan or ramekin while inverted onto the plate. When you lift off the ramekin the caramel syrup will run over the flan. Garnish with orange peels or orange zest.
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Notes
**Note:The trick to making flan low carb friendly is swapping out the sugar for a low carb sweetener and using heavy cream instead of condensed or evaporated milk.This recipe adds some orange zest and a tiny bit of orange juice. Be aware that If you add fruit to your flan the fruit may add carbs and sugar.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.