Pumpkin Flan – Low Carb and Gluten-Free

Step 1

Butter small 8 ramekins (3 to 4 inches in diameter) and preheat oven to 325F.

Step 2

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.

Step 3

For the flan, combine pumkin, eggs, sweetened condensed milk, cream, sweetener, cinnamon, vanilla and stevia in a medium bowl.

Step 4

Whisk until well combined and smooth.

Step 5

Divide caramel sauce between prepared ramekins.

Step 6

Divide flan mixture between prepared ramekins.

Step 7

Bake 40 to 50 minutes, or until flan is just set in center.

Step 8

Remove and let cool.

Step 9

To serve, run a sharp knife around the edges of the flan to loosen and flip out onto plate.

Step 10

Un-served flans can be wrapped tightly in plastic wrap and kept in the refrigerator.