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Friday 30 October 2026 22:17:02 GMT
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Sugar-Free Pumpkin Caramel Flan 🎃 ✨Save this recipe for later✨ 🍬Sugar-Free Caramel Sauce Ingredients 1½ cups granulated allulose ½ cup water ⅛ tsp cream of tartar 3 tbsp unsalted butter ¼ cup heavy cream Caramel Instructions 1. Heat allulose in a heavy-bottom saucepan over medium-high heat, stirring frequently until golden brown (8-10 minutes) 2. Carefully add water and cream of tartar, stir until combined 3. Add butter and heavy cream, stirring until fully incorporated and smooth. Remove from heat and let cool completely 🍮Pumpkin Flan Ingredients 1 cup pumpkin puree (100% pure) 4 oz cream cheese, softened 5 large eggs, room temperature 2 cups heavy cream ⅓ cup granulated allulose 1 tbsp liquid stevia 1 tsp pumpkin pie spice 2 tsp vanilla extract ¼ tsp salt Flan Instructions 1. Preheat oven to 325°F (165°C) 2. Pour ½ cup of cooled caramel into a 9-inch round pan, spreading evenly across bottom and ½ inch up sides 3. In a blender, combine pumpkin puree, softened cream cheese, eggs, heavy cream, allulose, liquid stevia, pumpkin pie spice, vanilla extract, and salt 4. Blend until completely smooth (about 1-2 minutes). Pour mixture into the caramel-lined pan 5. Place flan pan in a larger baking dish. Fill outer dish with hot water halfway up the sides of the flan pan 6. Bake for 55 minutes, or until edges are set but center still jiggles slightly. Remove from water bath and cool to room temperature. Cover tightly with plastic wrap and refrigerate overnight (minimum 8 hours) 7. Before serving, let flan stand at room temperature for 30 minutes. Run a knife around the edges to release. Invert onto serving plate. Serve with remaining caramel sauce Storage Instructions 1. Keep refrigerated for up to 5 days 2. Store remaining caramel sauce in an airtight container 3. Warm caramel slightly before serving if it becomes too firm *Macros per serving:* Calories: 285 Net Carbs: 2g Protein: 6g Fat: 27g #SugarFree #LowCarb #HealthyDessert #PumpkinSeason #KetoDessert
Sugar-Free Pumpkin Caramel Flan 🎃 ✨Save this recipe for later✨ 🍬Sugar-Free Caramel Sauce Ingredients 1½ cups granulated allulose ½ cup water ⅛ tsp cream of tartar 3 tbsp unsalted butter ¼ cup heavy cream Caramel Instructions 1. Heat allulose in a heavy-bottom saucepan over medium-high heat, stirring frequently until golden brown (8-10 minutes) 2. Carefully add water and cream of tartar, stir until combined 3. Add butter and heavy cream, stirring until fully incorporated and smooth. Remove from heat and let cool completely 🍮Pumpkin Flan Ingredients 1 cup pumpkin puree (100% pure) 4 oz cream cheese, softened 5 large eggs, room temperature 2 cups heavy cream ⅓ cup granulated allulose 1 tbsp liquid stevia 1 tsp pumpkin pie spice 2 tsp vanilla extract ¼ tsp salt Flan Instructions 1. Preheat oven to 325°F (165°C) 2. Pour ½ cup of cooled caramel into a 9-inch round pan, spreading evenly across bottom and ½ inch up sides 3. In a blender, combine pumpkin puree, softened cream cheese, eggs, heavy cream, allulose, liquid stevia, pumpkin pie spice, vanilla extract, and salt 4. Blend until completely smooth (about 1-2 minutes). Pour mixture into the caramel-lined pan 5. Place flan pan in a larger baking dish. Fill outer dish with hot water halfway up the sides of the flan pan 6. Bake for 55 minutes, or until edges are set but center still jiggles slightly. Remove from water bath and cool to room temperature. Cover tightly with plastic wrap and refrigerate overnight (minimum 8 hours) 7. Before serving, let flan stand at room temperature for 30 minutes. Run a knife around the edges to release. Invert onto serving plate. Serve with remaining caramel sauce Storage Instructions 1. Keep refrigerated for up to 5 days 2. Store remaining caramel sauce in an airtight container 3. Warm caramel slightly before serving if it becomes too firm *Macros per serving:* Calories: 285 Net Carbs: 2g Protein: 6g Fat: 27g #SugarFree #LowCarb #HealthyDessert #PumpkinSeason #KetoDessert
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