Preheat oven to 325 degrees F. Place 4 (4 oz) ramekins into a casserole dish. Set aside.
Place 1/2 cup allulose into a large pot and heat over medium high heat until melted, while stirring frequently. Once melted, add the water. Stir occasionally until the sauce has become a golden brown. Remove from heat and divide into the bottom of the ramekins, covering the bottom evenly. Set aside and allow to cool.
In a blender, place the coconut milk, Equip protein, 1/2 cup allulose (or use 1 teaspoon stevia glycerite to sweeten), eggs, egg whites, extract, and stevia glycerite. Blend to combine well.
Divide the custard into each ramekin, on top of the layer of caramel.
Place hot water into the casserole dish around the ramekins. Bake for 25-35 minutes. Or until the flan is just set and no longer liquid.
Remove the casserole dish from the oven and remove the ramekins from the hot water otherwise it will continue to cook.
Place in the fridge to cool for 3 hours or overnight.
When ready to eat, use a butter knife and slowly run it on the inside of the flan to release it from the ramekin.
Turn the ramekin upside down and slowly jiggle the flan onto the plate.
