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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.
