Low Carb Lemon Mascarpone Flan
Recipe from: “George Stella’s Still Livin’ Low Carb” 2012
- 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
Preparation time 10mins
Cooking time 55mins
Adapted from pinterest.com
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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