The hubby bought 3 kilos of cherries back from his trip to Germany last week. They are in season now in Europe and going for dirt cheap! Since then, we have been going berserk on fresh cherries – well, him and the kids to be precise. While cherries aren’t exactly keto-compliant (they are in the same league as blueberries – a little is okay, not too much), cheap and fresh cherries is just too much to resist
Fresh cherries can’t keep for long so after a little over a week, it was time to turn some into baked goodies – namely a clafoutis. The dish is usually made with ultra ripe fruit, eg blackberries, cherries, etc, and core ingredients include…cream and yes, almond flour plus some flour. Nearly keto actually.
Now, I didn’t want to miss out on all the yummy delish cherry fun so decided to make it keto-compliant…or as keto as it could get. I omitted the usual milk component and substitute the sugar with erythritol. It came out nice and eggy – just like a regular clafoutis, although I just may decide to cut back on the sugar a tad bit more.
Keto cherry clafoutis
Adapted from DJ Foodie’s recipe
Enough cherries to line a pan/dish of your choice (pitted and halved)
1/3 cup sugar substitute
1 tsp vanilla extract
6 heaped tbsp almond flour
1 cup heavy whipping cream
1/4 cup unsalted butter, melted
Zest from 1 lemon
4 large eggs
- Preheat your oven to 180°C. Grease a shallow baking dish with butter. Arrange the halved cherries in the baking dish and set aside for later.
- Whisk together the eggs, granular sugar substitute and almond flour. Add the cream, melted butter, vanilla extract, and lemon zest. Whisk to combine.
- Pour the resulting mixture over the cherries. Bake in the middle of the oven for 35-45 minutes until or until the dish is puffed, golden, and set in the center.
- Cool for 20 minutes, then serve the dish warm or refrigerate for up to 3 days.
** These are yummy warm or cold, whichever is your preference or if you’re just plain lazy to heat it up.