Low Carb Mini Leche Flan

This Filipino favorite converted into a low carb and Keto Pinoy recipe! Creamy, rich coconut cream is made into sweetened condensed milk, then blended with creamy egg yolks, evaporated milk, sweetener, and then poured on top of a Keto caramel sauce. You will love this Keto Tagalog recipe. The final custard is steamed in a bamboo steamer, and the result is a rich, luscious, creamy flan that is addictive. The recipe is relatively easy to make too!

How do I know the coconut sweetened condensed milk is done?

When the coconut milk has reduced by half using a low simmer, the condensed milk is ready. Add the sweetener to the condensed milk and set it aside. It is best to use it immediately as the xanthan gum tends to thicken a lot in the fridge. If you can’t use it immediately, that is ok; place it in an airtight container in the refrigerator. The only caveat is that the coconut condensed milk will need to be blended using a blender or stick blender to fully incorporate it into the flan after refrigeration.

How do I make the low carb caramel sauce?

Place brown sugar sweetener and water in a small saucepan. Bring it up to a boil and then down to a simmer for about 5 minutes. This will allow the flavor to deepen. Pour the finished sauce into each ramekin.

What size ramekin do I use?

Use three or four-ounce sized ramekin for the flan.

Serving suggestions

Feel free to serve this Leche Flan with a lovely Keto Pinoy recipe like Keto Spam Musubi https://www.carbmanager.com/recipe/keto-spam-musubi

13.66 fl oz of coconut milk = 1 standard can coconut milk

Net Carbs

7.5 g
Fiber

0.5 g
Total Carbs

32 g
Protein

7 g
Fats

19.4 g

243 cals

Quantity

Serving Size

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Coconut Milk

13-⅔ fl oz
Brown Sugar Replacement by Swerve

2 tablespoon
Baking Aids Xanthan Gum by Bob's Red Mill

¼ teaspoon
Raw Egg, Yolk

10 large
The Ultimate Icing Sugar Replacement by Swerve

1 cup
Vanilla Extract

1 teaspoon
Evaporated Milk, Undiluted, Whole

12 ounce
Brown Sugar Replacement by Swerve

2 tablespoon
Water

2 tablespoon

Step 1

Pour coconut milk into a small saucepan. Bring it to a boil and then down to a simmer and allow it to reduce by half. Add the xanthan gum and 2 tbsp of brown sugar sweetener. Cook until the gum thickens and set this mixture aside. Try to use this condensed milk right away, if not see the notes in the introduction section of this recipe.
Step 2

Crack 10 eggs into a large bowl. Using your hands gently remove each egg yolk by picking it up and allow the whites to run through your fingers leaving the yolk behind. Repeat with the remaining egg yolks. Add the egg yolks to a large mixing bowl.
Step 3

To the egg yolks add the confectioner’s sweetener, vanilla extract, evaporated milk and the coconut condensed milk. A pinch of kosher salt doesn’t hurt as well.
Step 4

In another small saucepan, combine ⅓ cup brown sugar sweetener and 2 tbsp of water. Bring the mixture to a boil and then down to a simmer. Allow it to simmer for 5 minutes. Remove it from the heat and divide the caramel sauce evenly between eight 3 to 4 oz ramekins. Allow the caramel to cool for 5 minutes. You should see it solidify.
Step 5

Pour the custard mixture on top of the caramel. Preheat a steamer by bringing a pot of water to a boil that is a little smaller in diameter than a steamer basket.
Step 6

Once the water is boiling, add the ramekins to the steamer baskets (you will need at least two layers) and steam the flan for 12-15 minutes. To prevent water from settling on top of the flan, cover each ramekin with a little piece of foil. Allow the flan to cool completely and then place them into the fridge to chill completely, about 3-4 hours. Once chilled, run a sharp paring knife around the edges of the flan and invert them onto dessert plates. Serve immediately.