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Best Lower-carb Caramel Flan

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Best Lower-Carb Caramel Flan
2009-02-21 Desserts
4 66

Sugar substitute is used, along with cream cheese, cream of coconut, evaporated milk and sugar-free caramel topping, to make this flan.

  • Servings: 8-10


½ cup Splenda Sugar-substitute Blend
4 Eggs
1× 8-oz Cream Cheese
1× 13-oz Coconut Cream
1× 12-oz Fat-free Evaporated Milk
2 Tbsp Vanilla Extract
½ cup Granulated Splenda Sugar-substitute
½ cup Sugar-free Caramel Topping


Preheat oven to 350 degrees. Mix Splenda sugar blend with 2 tbsp water in a saucepan until dissolved, and changes to a caramel color. Quickly pour caramel into a loaf pan to coat bottom and sides. Using a blender, mix remaining ingredients (except caramel topping) until well blended. Pour in prepared pan and bake in a waterbath for 1 hour and 10 minutes, or until knife inserted in center comes out clean. After cooling, place in refrigerator until completely cool, no less than an hour. Run a knife around mold and invert into a serving dish. Evenly coat top with caramel topping.

Keep refrigerated.

Helpful Tips:

For the waterbath: place mold into a larger pan and fill about halfway with hot water, before placing it in oven.