Published: Oct 9, 2013 · Modified: May 12, 2018 by Carolyn

Pumpkin Flan – Low Carb and Gluten-Free

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This low carb pumpkin flan might just be the perfect fall dessert. Creamy and rich, with a sweet covering of caramel when you flip it out onto a plate. A great recipe for your low carb holidays.

I am about to serve you up five savoury recipes in five days, an unheard-of feat in the history of All Day I Dream About Food. Rest assured, it’s not going to become standard practice; I just happen to be part of a fun cooking challenge that uses only savoury ingredients and requires 5 recipes in 5 days. And all of these were created and written before Tim’s accident, thank goodness, so I barely have to lift a finger for them.

But I didn’t want to flood your inboxes and feeds with savory low carb recipes without first leaving you with some sort of heavenly low carb dessert recipe to balance it out. Yes, it is another pumpkin recipe, and who knows, it may be my pumpkin swan song for this year. But I had an open can of pumpkin puree from my low carb Pumpkin Cream Cheese Muffins and some low carb sweetened condensed milk that also needed using. And I had an anniversary date with my husband in the hospital, so whipping up a pumpkin flan for us to celebrate just seemed like the right thing to do!

Pumpkin Flan – Low Carb and Gluten-Free

This low carb pumpkin flan might just be the perfect fall dessert. Creamy and rich, with a sweet covering of caramel when you flip it out onto a plate. A great recipe for your low carb holidays.

5 from 1 vote

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Course: Dessert

Cuisine: French

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 237kcal

Ingredients

Caramel Sauce:

¼ cup xylitol
¼ cup Swerve Sweetener
2 tablespoon water
1 teaspoon molasses

Flan:

1 cup pumpkin puree
4 large eggs
1 recipe Low Carb Sweetened Condensed Milk
1 cup heavy cream
¼ cup Swerve Sweetener
1 ½ teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon stevia extract

Instructions

Butter small 8 ramekins (3 to 4 inches in diameter) and preheat oven to 325F.
For the caramel sauce, combine xylitol, Swerve, water and molasses in a small saucepan over medium heat. Bring to a boil and cook 1 minute. Set aside.
For the flan, combine pumkin, eggs, sweetened condensed milk, cream, sweetener, cinnamon, vanilla and stevia in a medium bowl.
Whisk until well combined and smooth.
Divide caramel sauce between prepared ramekins.
Divide flan mixture between prepared ramekins.
Bake 40 to 50 minutes, or until flan is just set in center.
Remove and let cool.
To serve, run a sharp knife around the edges of the flan to loosen and flip out onto plate.
Un-served flans can be wrapped tightly in plastic wrap and kept in the refrigerator.

Notes

Serves 8. Each serving has 6 g of carbs and 1 g of fiber. Total NET CARBS = 5 g.

237 Calories; 23g Fat (85.7% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 39mg Sodium.

Nutrition Facts

Pumpkin Flan – Low Carb and Gluten-Free

Amount Per Serving (1 flan)

Calories 237 Calories from Fat 207

% Daily Value*

Fat 23g35%

Cholesterol 86mg29%

Sodium 39mg2%

Carbohydrates 6g2%

Fiber 1g4%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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