This decadent flan is a perfect creamy dessert! It may take a few extra steps but its so worth it. Make this in advance and have this for dinner tonight. Best part is its only 1 carb per serving.
Ingredients
7 tablespoons Butter (softened)
7 ounces Cream Cheese (room temperature)
1/4 cup unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
8 large Egg Yolks
8 large Egg Whites
2/3 cup Monk Fruit Sweetener
1/4 cup Almond Flour
1 tsp Lemon Juice
1/2 tsp Baking Powder
1/4 cup Water for the baking sheet
Instructions
Preheat the oven to 320 degrees. Place a Spring Form Pan on a baking sheet and set aside. Use the flat bottom portion of the springform pan set, not the ring piece.
In a large bowl using a hand mixer blend together the butter, cream cheese, almond milk and heavy whipping cream until creamy.
In a small separate bowl beat the egg yolks until smooth then slowly whisk it into the cream cheese mixture; then stir in the almond flour, baking powder and lemon juice until smooth. Set aside.
With a hand mixer beat the egg whites until soft stiff peaks, then add the 2/3 cup of sweetener a little at a time, until stiff. Fold the egg white mixture into the cream cheese mixture in 3 steps, a little at a time until completely combined. Do not over mix, you want it to be fluffy.
Pour into the spring form pan that’s on the baking sheet and pour ¼ cup hot water onto the baking sheet. Bake for 40-50 minutes until rises and cake is slightly jiggly, but not watery.
Let cool completely for about 2 hours in the pan for best results. The longer it sits the better it taste. Take a sharp knife and run it around the cake to loosen it from the spring form pan. Remove the outer pan section, slice and Enjoy!
Store remaining in refrigerator.
Calories 240, Fats 23.2 g, Carbs 1 g, Fiber 0.1 g, Protein 7.1 g (8 Servings)
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