This delectable keto flan is a sugar-free version of the classic Flan de Coco. It's a rich custard with coconut milk and shredded coconut, topped off by a sweet caramel sauce. And it's surprisingly easy to make!
Preheat the oven to 350F and lightly grease six 4-ounce ramekins. Set the ramekins inside a large baking dish.
In a medium saucepan over medium heat, whisk together the Swerve, allulose, and water. Cook, whisking frequently, until the sweeteners have dissolved. Allow to cook until it becomes deep golden brown, about 3 to 5 minutes. Divide among the prepared ramekins.
Using the same pan, combine the coconut cream, heavy cream, and shredded coconut over low heat. Bring to a simmer and whisk to combine, then remove from heat.
In a large bowl, whisk the eggs, powdered Swerve, and extracts until well combined. Slowly whisk in the coconut cream mixture, trying to not froth it too much. Divide the egg/cream mixture among the prepared ramekins.
Pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins, taking care not to get any water into them. Transfer the whole baking dish to the oven.
Bake about 40 to 50 minutes, until the flan is almost completely set. Remove the baking dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely.
To serve, run a sharp knife around the edges of the flan. Cover with a small dish and flip over. Give a good shake to loosen the flan and remove the ramekin.