| 9 | 55 | 108 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 8 |
| 1 1/2 cup | Coconut milk, reduced fat (in a can) |
| 1 cup | Almond milk, unsweetened |
| 4 large | Egg |
| 171 gm | Allulose (2/3 cup) |
| 1 tbsp | Vanilla extract, pure |
| 114 gm | Allulose (for sauce) |
| 2 tbsp | Water (for sauce) |
| 1 tbsp | Butter, vegan (for sauce) |
| 2 tbsp | Coconut milk, reduced fat (for sauce) |
DIRECTIONS:
Preheat the oven to 350F
In a bowl, mix together the flan ingredients.
Butter or grease the entire inside of the pan.
Make caramel sauce
In a small saucepan, add ½ cup of allulose with water, on low heat
When the sauce begins to simmer raise heat to medium high
While stirring, allow to turn into an amber color
Remove from heat allow to cool slightly and then pour into prepared pan
Pour in the flan mixture.
Place the pan into a bigger dish and pour 1-inch of boiling water into the dish.
Bake for 45-50 minutes. Make sure the cake is done by checking it and making sure it comes out clean.
| Meat Alternative | 0.3 |
| Milk Alternative | 0.1 |
