NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 cup non-fat Greek yogurt

0.5 cup unsweetened almond milk

0.5 cup granulated monk fruit sweetener

3 tbsp monk fruit maple-style syrup

1 tsp vanilla extract

0.25 tsp sea salt

0.5 tsp ground cinnamon

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  Coat the bottom of a 6-inch round glass baking dish or ceramic ramekin with the monk fruit maple-style syrup, ensuring the base is evenly covered.

• 3

  In a high-speed blender, combine the eggs, egg whites, Greek yogurt, almond milk, granulated monk fruit, vanilla extract, sea salt, and ground cinnamon.

• 4

  Process the mixture on a low speed for about 30 seconds until it is completely smooth and no lumps remain.

• 5

  Carefully pour the custard mixture into the prepared baking dish over the syrup layer.

• 6

  Place the baking dish inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the custard dish to create a water bath.

• 7

  Bake for 45 to 50 minutes until the edges are set and firm, but the center still has a slight, jelly-like jiggle.

• 8

  Remove the dish from the water bath and allow it to cool to room temperature on a wire rack.

• 9

  Cover and refrigerate for at least 4 hours, or overnight, to allow the flan to set completely.

• 10

  To serve, run a thin knife around the inner edge of the dish and carefully invert the flan onto a rimmed plate so the syrup flows over the top.