Cherry Blueberry Clafoutis
Servings 8
Prep time 15minutes
Cooking time 45minutes
Calories 223.8kcal
Net Carbs 9.3g
Total time 1hour
INGREDIENTS
- Fruit and Pan Preparation
- 2 cups Cherries stemmed and pitted
- 1 cup Blueberry
- 1 tablespoon Butter
- 1 1⁄2 tablespoons Erythritol
- Batter
- 4 Eggs
- 1⁄2 cup Erythritol
- 1⁄4 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 tablespoons Butter melted
- 3⁄4 cup Almond flour blanched
- 1 teaspoon Baking powder
- 1⁄2 cup Milk
- 1⁄2 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 FACTS
- Calories:223.8kcal
- Carbohydrates:11.6g
- Protein:40.5g
- Fat:17.5g
- Saturated Fat:7.5g
- Trans Fat:0g
- Cholesterol:111.8mg
- Sodium:148.2mg
- Potassium:211.5mg
- Fiber:2.3g
- Sugar:8g
- Vitamin A:525IU
- Vitamin C:4mg
- Calcium:91.6mg
- Iron:1mg
