Cherry Clafoutis

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Cherry Clafoutis

Clafoutis sounds all fancy and intimidating, doesn’t it? I'll bet dollars to (keto friendly) donuts that it would demystify the dish a lot if I told you it was a baked custard with berries. Call it what you will, this dessert is downright delicious!

A traditionalist would argue that a real clafoutis will be made with cherries that have the pits/stones still intact as it adds a hint of almond to the dish. Our Keto version has cherries that are pitted and cut in half for ease of eating and also to keep the carb value down.

Stone fruit don’t usually grace the list of go to fruits on a ketogenic diet, but in reality, cherries are per 100g, which is very comparable to raspberries, strawberries and other members of the berry family. So, go ahead and indulge. Like all berries, enjoy in moderation and easy does it. It’s easy to over consume and spike your blood sugars on such yummy Keto friendly sweets. This is a little dab will do ya, type of dessert

This recipe sparks a very happy memory for us, one of warm nights, champagne and a very tall tower that sparkles in the night. We hope it helps to make you many happy memories as well. Vive la Paris!

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min

Ingredients

For the clafoutis

  • 1 tbsp butter or oil
  • cherries, halved. Enough to line the bottom of your cooking vessel. We used 6 per pan
  • 2 eggs
  • 1/4 cup powdered sweetener
  • 2/3 cup almond flour
  • Pinch salt
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • 3/4 cups 35% whipping cream
  • powdered sweetener to dust

Directions

1

Preheat the oven to 350
Grease the pan/skillet and arrange the cherries along the bottom of the pan.
Combine all ingredients with your hand or stand mixer until there are no more lumps.
Pour the batter over the cherries.
Bake for about 30 minutes, or until fully cooked. Clafoutis should be ever so slightly jiggly in the centre and a light golden brown.
Dust with powdered sugar and serve.

Avoid using baking powder which is often loaded with starches. For every tsp of Baking powder in your recipe, substitute ½ tsp f cream of tartar and ¼ tsp or baking soda.
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  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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