• 1/2 cup Splenda Sugar Blend for Baking
  • 1/3 cup Splenda Sugar Blend for Baking
  • 2 tablespoons water
  • 1 (13 ounce) can coconut milk
  • 1 1/2 cups skim milk
  • 3 large eggs
  • 3 egg yolks
  • 1/2 teaspoon almond extract
  • 3/4 cup flaked coconut
  • 1/2 cup sliced almons, toasted


  1. Preheat oven to 350°F (175°C).
  2. Combine 1/2 cup Splenda and water in small heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves.
  3. Continue cooking, without stirring, until mixture is golden in color (about 4 minutes). Immediately poor mixture evenly into 9-inch cake pan.
  4. Mixture will harden and may crack slightly as it cools.
  5. Combine coconut milk and skim milk in a saucepan. Bring to boil.
  6. Beat eggs and yolks at high speed with an electric mixer until foamy. Gradually add 1/3 cup Splenda, beating until blended.
  7. Poor mixture over caramelized Splenda in cake pan.
  8. Place cake pan on a roasting pan and add hot water to a depth of 1 inch in the roasting pan.
  9. Bake for 40 jmjinutes or until a knife inserted in the center comes out clean.
  10. Remove cake pan from water and cool on a wire rack for at least 30 minutes.
  11. Cover an chill for 8 hours overnight
  12. Loosen edges with a thin knife. Invert flan onto serving plate, sprinkle with toasted almonds and serve.

Toasted Almond Directions:

  1. Spread almonds on an ungreased baking pan.
  2. Bake in a 350°F oven 5 to 7 minutes, stirring occational until lightly browned.

Food Exchanges: 1 1/2 Starches, 3 Fats.

Nutritional Info (per serving):
Makes 10 Servings
Calories:   280
Calories from Fat:   150
   Saturated Fat:   10g
   Cholesterol:   130mg
Sodium:   60mg
Total Carbs:   23g
Dietary Fiber:   2g
Sugars:   21g
Protein:   6g

Recipe courtesy of Splenda, Inc. SPlenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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