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Low Carb Lemon Mascarpone Flan


Recipe from: “George Stella’s Still Livin’ Low Carb” 2012

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Rate this recipe 3.8/5 (17 Votes)


  • Cooking oil spray
  • 4 large eggs
  • 4 ounces mascarpone cheese, softened (may use cream cheese)
  • 1 cup half and half
  • 1 teaspoon vanilla extract
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon minced lemon zest
  • 1 ⁄3 cup sugar substitute


Servings 6
Preparation time 10mins
Cooking time 55mins
Adapted from


Step 1

1 Add 1 inch of water to a shallow roasting pan to make a water bath. Place on the center rack of oven and preheat to 350°F.

2 Spray six small custard cups or 6-ounce ramekins with cooking oil spray.

3 Add the eggs to a mixing bowl and beat with a wire whisk until frothy. Add all the remaining ingredients and beat until well combined.

4 Pour equal amounts of the mix into each of the 6 prepared cups and place into the preheated water bath. Bake for about 45 minutes, until firm and a toothpick inserted in the center comes out clean.

5 Cool on the counter for 1 hour before refrigerating for at least 3 additional hours. Serve cold, topped with sugar-free whipped cream and lemon zest, if desired.

Calories:135|Fat: 10g|Protein: 7.5g| Fiber: 0g|Net Carbs:2.5g

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