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This is out of Atkins for Life:
It has 7 grams of carbs which I think is pretty high. I'm not too fond of Atkins for Life recipes. They use a lot of bread and a lot of Atkins products.
Haven't tried this but here you go:
2 cups heavy cream
1 cup slivered almonds, toasted
1/2 cups plus 2 tablespoons granular sugar substitute, divided
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons unsalted butter
1. In a medium saucepan, bring cream and 1 cup water to a simmer. Add almonds and let steep 30 minutes. Pour cream through sieve into a large bowl: reserve almonds.
2. Heat oven to 325. Whisk 1/2 cup sugar sub, eggs, salt, vanilla and almond extract into cream.
3. Place 6 (6 ounce) custard cups in a roasting pan. Evenly divide the cream mixture among the cups. Place the pan in the oven and pour boiling water to halfway up the sides of the cups. Cover with foil.
4. Bake 50 minutes to 1 hour until flans are set on outer rim and a little jiggly in the centers. Cool in water bath to room temp. Cool in fridge at least four hours.
5. To sugar nuts: In medium skillet over mod heat, melt butter. Add almonds and remaining sugar sub. Cook until almonds are golden brown.
It has 7 grams of carbs which I think is pretty high. I'm not too fond of Atkins for Life recipes. They use a lot of bread and a lot of Atkins products.
Haven't tried this but here you go:
2 cups heavy cream
1 cup slivered almonds, toasted
1/2 cups plus 2 tablespoons granular sugar substitute, divided
5 eggs
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons unsalted butter
1. In a medium saucepan, bring cream and 1 cup water to a simmer. Add almonds and let steep 30 minutes. Pour cream through sieve into a large bowl: reserve almonds.
2. Heat oven to 325. Whisk 1/2 cup sugar sub, eggs, salt, vanilla and almond extract into cream.
3. Place 6 (6 ounce) custard cups in a roasting pan. Evenly divide the cream mixture among the cups. Place the pan in the oven and pour boiling water to halfway up the sides of the cups. Cover with foil.
4. Bake 50 minutes to 1 hour until flans are set on outer rim and a little jiggly in the centers. Cool in water bath to room temp. Cool in fridge at least four hours.
5. To sugar nuts: In medium skillet over mod heat, melt butter. Add almonds and remaining sugar sub. Cook until almonds are golden brown.