Keto Coffee Flans with Whipped Cream Recipe

DIRECTIONS

1. Heat oven to 325F. 
2. Combine 1 cup cream, espresso and sugar substitute in a heavy medium saucepan; heat until small bubbles appear around edge, about 3 minutes. Whisk eggs in a medium bowl. Gradually whisk in about one-third of the hot cream mixture. Whisk egg mixture into coffee mixture. Reduce heat to very low and cook, whisking, for 1 minute. 
3. Pour into four 6-ounce ramekins or custard cups (if mixture looks lumpy, pour it through a strainer). Place cups in a large roasting pan. Place roasting pan in oven and carefully pour boiling water into pan until water comes halfway up sides of cups. Cover entire pan loosely with foil, making sure that foil does not touch flans, and bake until custards are just set, about 35 minutes. 
4. Remove from the oven and let stand for 10 minutes at room temperature. Remove custards from roasting pan and wipe dry; cover with plastic wrap, stretching the wrap so it does not touch the custards. Refrigerate until cold, at least 3 hours. 
5. To serve, immerse cups about halfway into very hot water for a few seconds; run a sharp knife around edge to loosen. Set a dessert plate over the custard and invert, shaking gently to unmold. (Alternatively, serve the flans in the cups.) Microwave caramel sauce in a microwavable bowl on high to liquefy, about 10 seconds. Whip remaining 1/8-cup cream. Drizzle caramel syrup over flans; serve with whipped cream on the side and a few espresso beans for garnish, if desired.