Keto Cherry Blueberry Clafoutis
Keto Cherry Blueberry Clafoutis is a classic and rustic French dessert. So easy to make - it is like a baked fruit covered pancake. Cut the carbs by substituting raspberries. for cherries.
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Servings: 8
Net Carbs: 9g
Ingredients
Fruit and Pan Preparation
- 2 cups Cherries stemmed and pitted
- 1 cup Blueberry
- 1 tablespoon Butter
- 1 ½ tablespoons Erythritol
Batter
- 4 Eggs
- ½ cup Erythritol
- ¼ teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 tablespoons Butter melted
- ¾ cup Almond flour blanched
- 1 teaspoon Baking powder
- ½ cup Milk
- ½ cup Heavy cream
Garnish
- 1 tablespoon Sukrin Melis for dusting
Instructions
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.
Batter
- 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.
Chef's Notes
You can cut the carbs by substituting raspberries for the cherries. Topping with whipped cream is another good idea.
Nutrition
Calories: 225kcal | Carbohydrates: 11g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 154mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Calcium: 87mg | Net Carbs: 9g