Low-Carb Cherry Almond Clafoutis

A delightful fusion of tangy cherries and nutty almonds wrapped in a light, custardy embrace, this Low-Carb Cherry Almond Clafoutis offers a decadent dessert experience without the carb overload. Perfect for those on a ketogenic diet or anyone looking for a healthier treat.

Course Desserts

Cuisine French

Keyword Almond, Cherry, Clafoutis, Dessert, Keto, Low-Carb

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 200kcal

Equipment

9-inch pie dish or cast iron skillet
2 mixing bowls
Whisk
Measuring cups and spoons

Ingredients

1 cup fresh cherries, pitted (about 145g)
1 cup almond flour (96g)
½ cup granulated erythritol (96g)
¼ cup unsalted butter, melted (57g)
4 large eggs
1 cup unsweetened almond milk (240ml)
1 tsp almond extract
½ tsp vanilla extract
¼ tsp salt
Optional: Powdered erythritol for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or cast iron skillet and evenly distribute the pitted cherries at the bottom.
In a mixing bowl, combine the almond flour, granulated erythritol, and salt.
In a separate bowl, whisk together the melted butter, eggs, almond milk, almond extract, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, whisking continuously to avoid any lumps until a smooth batter forms.
Pour the batter over the cherries in the prepared dish, ensuring the cherries are covered.
Place in the oven and bake for 45 minutes, or until the clafoutis is set and the top is golden brown.
Remove from the oven and let it cool slightly. Optionally, dust with powdered erythritol before serving.

Notes

If fresh cherries aren't available, you can substitute with frozen cherries; just be sure to thaw and drain them well before use. For those who prefer a sweeter clafoutis, feel free to adjust the erythritol to taste. Enjoy this clafoutis warm or chilled, and store any leftovers in an airtight container in the refrigerator for up to three days.

Nutrition