Low Carb Pumpkin Flan Recipe

3/4 c sugar ( replace with its LC equivalents)
1/4 cup water
1 cup canned pumpkin (19.72 total carb & 10 fiber)
3/4 cup sugar (12 g total for whatever I substitute)
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. each of ground allspice and nutmeg (2 carb total for all spices)
6 eggs (6 carb )
1 cup half n half (10.32 carb)
1 cup heavy cream (6.64 carb)

 

Preheat oven to 350 F degree. Place dish (flan pan or quiche dish) in hot water until warm to prevent dish from cracking when pouring hot syrup into it. Dry completely, pour syrup into dish, rotating to coat bottom.

Beat all remaining ingredients, except half-and-half and cream in a large bowl until well blended. Beat in half-andhalf and cream. Pour over syrup in dish. Place dish in shallow roasting pan on oven rack. Fill roasting pan 1" deep with very hot water. Bake 1 to 1.25 hrs until a knife inserted will come out clean.

Remove dish from water and cool 15 minutes. Refrigerate about 3 hrs. Loosen sides of flan from dish with knife. Unmould. Refrigerate remaining flan immediately. Serves 12.

I estimated 1 g carb per serving for sugar substitute since I haven’t decided what to use yet. So it would be just under 5 carb per serving and approximately 3/4 g fibre per serving.

More Low Carb Dessert Recipes Below:

Low Carb Desserts
Low Carb Cranberry Treat
Low Carb Lime Pie
Peanut Butter Pie
Low Carb Pumpkin Flan