Keto Cherry Blueberry Clafoutis

5 from 16 votes

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.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Dessert

Cuisine: French

Allergen: Gluten Free

Servings:

Author: Joanie and Chris

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

US Customary - Metric

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