Add the keto-friendly sweetener and water to a clean saucepan and place it over medium heat. Let it sit undisturbed at first so the sweetener begins to melt evenly. As it starts bubbling, gently swirl the pan (avoid stirring with a spoon) to help it melt uniformly. Keep a close eye on the color—it will slowly turn from clear to light golden, then a deeper amber. This happens quickly, so don’t walk away. The moment you see a rich golden color, remove it from the heat to prevent burning.

Carefully and immediately pour the hot caramel into your ramekins. Work quickly, as it thickens fast. Gently tilt and rotate each ramekin so the caramel spreads across the entire base in a thin, even layer. Set them aside and allow the caramel to harden while you prepare the custard.

In a separate saucepan, pour in the heavy cream and place it over low to medium heat. Warm it gently, stirring occasionally, until it’s hot to the touch but not boiling. You’ll notice light steam rising—this is your cue to turn off the heat. Overheating can affect the final texture, so keep it controlled.

In a mixing bowl, crack the eggs and add the powdered sweetener. Using a whisk, beat the mixture until it becomes smooth, slightly pale, and fully combined. Take your time here to break up any clumps of sweetener so the custard turns out silky.

Slowly begin pouring the warm cream into the egg mixture in a thin, steady stream while whisking continuously. This step is important—pouring too quickly or not whisking can cook the eggs and create lumps. Keep whisking gently but consistently until everything is fully incorporated into a smooth custard base.

Add the vanilla extract and a small pinch of salt to the mixture. Stir gently to combine. The vanilla enhances the overall flavor, while the salt balances the sweetness and brings out that classic flan taste.

Place a fine sieve over your ramekins and carefully pour the custard mixture through it. This step removes any bubbles or tiny bits of cooked egg, ensuring your flan turns out ultra-smooth and creamy. Fill each ramekin evenly without overfilling.

Arrange the filled ramekins in a deep baking tray. Carefully pour hot water into the tray until it reaches about halfway up the sides of the ramekins. This water bath creates gentle, even heat while baking, which helps prevent cracks and keeps the texture delicate.

Transfer the tray to a preheated oven at 160°C (320°F). Bake for 40–50 minutes. Avoid opening the oven too often. The flan is ready when the edges are set but the center still has a slight jiggle when gently shaken. This indicates a perfectly creamy texture.

Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, preferably overnight. This resting time allows the flan to fully set and develop its signature texture before serving.