This Keto Coconut Cheese Flan is a taste of Cuba! This Flan de Coco y Queso is sugar-free, low carb, easy to make and looks mighty impressive! It’s beautiful made in a bundt pan for a crowd and perfect in ramekins for individual servings.
Versailles, the classic Cuban restaurant in Little Havana, Miami with their amazing selection of flan, is the inspiration for this recipe. I am luckily to have visited and enjoyed meals several times with family – you MUST visit if you are in Miami! During our last visit we couldn’t decide between the different flan options so we ordered them all! Traditional flan, coconut flan and queso flan, each more delicious than the last. No one could choose a favorite and next time we’re back, we’ll likely order then all again!
This Keto Coconut Cheese Flan 🍮 recipe is an imaginary love child of the different flans at Versailles. It has the light texture of the traditional flan, the sweetness and flavor of the coconut flan, and a tangy note and creaminess from the cheese flan.
This amazing sweetener performs so much like sugar, it allows the caramelization necessary for our Keto Coconut Cheese Flan. This magic ingredient gives our flan a rich caramel layer and beautiful sweet caramel sauce just the way sugar would traditionally. I think I’m drooling…
Check out more keto recipes with allulose.
This is the queso in our Keto Coconut CHEESE Flan. When I first ordered the cheese flan from Versailles I thought for sure we were getting some crazy savory flan – I was so pleasantly surprised to learn that the queso in it was cream cheese! The flan at Versaille amazing cheesecake like texture! The addition in our recipe adds some richness and body to the flan.
Coconut Milk 🥥
I use light coconut milk to create the custard for this Keto Coconut Cheese Flan. It lends incredible flavor and when paired with the cream cheese it has an unbeatable texture!
Flan is a custard, and our Keto Coconut Cheese Flan gets its nice texture by cooking in a hot water bath! Sadly, this doesn’t work for humans and I’m primary evidence. For custards, the hot water allows the mix to cook evenly and not result in cracks and bubbles. Traditionally, one would place foil topped ramekins into a cake pan and pour in boiling water before placing into the oven. I use a cheater method and put water and cake pan into the oven as it preheats and then carefully place the custard into the water. Either way you’re dealing with hot water so please be careful!
- Nonstick pan
- Bundt pan
- Cake pan (for water bath)
This recipe is surprisingly simple to make but when you’re in the kitchen, anything can happen!
What if I don’t have a bundt pan for my flan?
No problem! This recipe is great in a pie pan or in single serve ramekins.
What if the caramel topping for my flan doesn’t brown?
Give it a little more time and turn up the heat a pinch.
What if the caramel topping for my flan turns completely solid while I’m cooking it?
Turn the heat way down and add 1-2 tablespoons of water to rehydrate it. As long as it’s not burnt, it should be find.
What if the caramel topping for my flan gets very dark?
If at first you don’t succeed, try, try again. Sorry but if it seems burnt it will just ruin the custard. It’s much easier to start over and make another batch. Practice makes perfect!
How should I serve the Keto Coconut Cheese Flan?
- Serve after some amazing Cuban food – how about with Vaca Frita?
- Coconut is great with Hawaiian food, serve after Kalua Pig
- Would be nice as a part of a tea or brunch buffet
- This is easy, an impressive to take to a get together
What should I drink with Keto Coconut Cheese Flan?
Cafe Cubano of Cafecito- some wonderful Cuban coffee! Or coffee about any which way would be perfect with this caramel custard!
Keep any leftover Keto Coconut Cheese Flan in the fridge and plan to eat in 2-3 days.
❤️ MORE RECIPES YOU’LL LOVE
- Keto Chocolate Marshmallow Cloud Cake is another showstopper, beautiful dessert!
- For coconut lovers, Keto German Chocolate Cupcakes are a decadent must try!
- Enjoy your favorite ice cream with Keto Chocolate Ice Cream Sandwiches!
Keto Coconut Cheese Flan
- 2 tablespoons allulose
- 1/4 cup water
- 3/4 cup lite coconut milk I used the Sprouts brand when making
- 2 eggs
- 2 oz cream cheese full fat
- 4 tablespoons allulose
- 2 tablespoons shredded coconut unsweetened (optional)
- 1/2 teaspoon vanilla extract
Coconut caramel sauce (optional)
- 2 tablespoons allulose
- 1/4 cup water
- 2 tablespoons shredded coconut unsweetened
- Add allulose and water to a nonstick pan.
- Bring to a boil and cook until the mix turns a light brown color. Watch carefully, it can burn very quickly!
- Carefully pour the caramel top into your pan.
- Preheat oven to 325 degrees F.
- Add custard ingredients to blender and mix thoroughly. You can add shredded coconut, if you're using it, before or after blending depending on how much texture you'd like in the flan.
- Carefully pour the mixture into your ramekins or bundt pan over the caramel layer.
- Cover with foil and place custard into cake pan with boiling water (see note on technique above).
- Cook for 25 minutes and then check for doneness. The custard should be a big jiggly. If its wet and sloshy, give it a few more minutes.
- When done, remove from water bath and remove foil. Allow to cool on the counter, then place in the fridge for four hours.
- Before serving, run a knife around the edge and careful invert on a plate. You'll be rewarded with a gorgeous caramel layer and golden sauce! Enjoy!
Coconut Caramel Sauce (optional)
- Combine allulose and water and bring to a boil.
- Once lightly browned add in shredded coconut. Continue cooking and stirring until caramelized and combined.
- Allow to cool and top flan before serving.