Keto Cherry Blueberry Clafoutis


  • 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


  • 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.

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