Keto Cherry Blueberry Clafoutis is a classic and rustic French dessert. The fancy name and eloquent look should not dissuade you from enjoying this delicious dessert. It is very easy to make. Joanie used baked cherries with blueberries in her creamy, yet simple custard. You can choose others and take advantage of so many of the plentiful summer fruits. Joanie chose blueberries with the traditional cherries to highlight our Independence Day – red, white, and blue. For our French followers, let’s say it is for Bastille Day!
Classic French Clafoutis (pronounced klah/foo/TEE) was made popular in America by Julia Child. Her recipe with cherries is still the most copied. However, to make this dessert Keto, Joanie substituted for the recipe’s carb-laden flour, sugar, and powdered sugar. Instead, she used almond flour, erythritol, and Sukrin Melis. Bakers in Southern France, where the Clafoutis originated, would leave the pits in the cherries for enhanced flavor. Joanie pitted her cherries for safety. I think she likes to use her Oxo Cherry Pitter.
Cherries are the main component of a Clafoutis, or “Clafoutis aux Cerises.” Joanie added the blueberries for this version. Actually, when you use a mix of berries it would be called a “Flaugnarde.” Regardless, most would recognize the dish as simply a Clafoutis. French chefs would also use a lighter pale Bigarreau cherry. Darker Bing Cherries are abundant here and will taste great, as well.
Almond and cherries go so well together, so Joanie added almond extract with the traditional vanilla extract. If you are less worried about the carbs, try a little amoretto instead of the extract. But, the remainder of the ingredients are traditional for making a pancake batter – only low carb. Joanie also adds a little baking powder to create a more cake-like rise.
Use a blender to obtain a well mixed batter. You can mix this by hand in a medium bowl, but you want a light airy batter without lumps. To get the right consistency, Joanie uses her Vitamix. The butter is a needed addition to the batter. Finally, we find that a mixture of milk and heavy cream will produce a thicker, creamier, and less eggy custard base for the fruit.
The Clafoutis will puff up in the oven and then collapse when removed. Use a toothpick to check for doneness – it should come out clean. However, do not overcook the Clafoutis, as the filling will become rubbery. Allow the finished dessert to cool on a cooling rack so it will firm up. Serve lukewarm or at room temperature. Powdered sugar on top is classic so Joanie uses Sukrin Melis. You could use whipped cream or even a low-carb ice cream.
Another option for preparation and presentation is to follow the same instructions, but use muffin pans. The result is an individual serving of a delicious dessert. Joanie had extra batter after filling her 10 inch tart baking pan so she used two heart-shaped ramekins. As you can see, the muffin clafoutis is taller, contains more custard than berries, and looks beautiful. Especially when featured on a colorful dessert plate!
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Keto Cherry Blueberry Clafoutis – Easy to Make, Delicious to Eat – A French Dessert
Keto Cherry Blueberry Clafoutis is an easy to make, yet deliciously decadent dessert. The presentation is awesome! You will have a traditional French dessert that is Keto and definitely Tasty Low Carb!
Keto Cherry Blueberry Clafoutis
Fruit and Pan Preparation
- 2 cups Cherries (stemmed and pitted)
- 1 cup Blueberry
- 1 tablespoon Butter
- 1 1/2 tablespoons Erythritol
- 1 tablespoon Sukrin Melis (for dusting)
Fruit and Pan preparation
- Preheat oven to 350 degrees. Butter a 9 inch pie pan or 10 inch tart pan throughly on base and the sides. Dust with erythritol.
- Wash the cherries and the blueberries. Dry the fruit thoroughly. Prepare the cherries by pitting and removing the stems.
- Add the fruit to the prepared pan. The fruit should be snug and cover the bottom of the pan.
- In a medium bowl beat the eggs, erythritol, salt, extracts.
- Pour the mixture into a Vitamix or blender and blend with the melted butter, almond flour, baking powder, milk and heavy cream. The batter should be smooth.
- Pour the batter over the fruit in the pan, to nearly the top of the pan. Any leftover batter can be used with smaller fruit filled ramekins.
- Bake for 45 minutes until golden and puffy. A toothpick should come out clean.
- Remove from oven and allow to cool on a cooling rack for 20 minutes. The clafloutis will firm up while it cools.
- Dust with Sukrin Melis and serve.