Cherry Clafoutis - Low Carb and Gluten Free
This fantastic and super easy low carb and gluten free recipe is based on the classic French dessert and can even be eaten for breakfast or brunch! Keto, LCHF, and Atkins diet friendly!
This fantastic and super easy low carb and gluten free recipe is based on the classic French dessert and can even be eaten for breakfast or brunch! Keto, LCHF, and Atkins diet friendly!
- 6 eggs
- pinch of kosher salt
- 1 tbsp salted butter
- 1/4 cup heavy whipping cream
- 1 tbsp vanilla extract
- 1/2 tsp xanthan gum
- 1 cup unsweetened almond milk (vanilla flavored if you
- 1/3 cup granulated sugar substitute (i used this brand)
- 1/2 tsp cherry extract (i used this brand)
- 1 cup almond flour (i used this brand)
- 1.5 cups fresh cherries pitted and halved
- Carbohydrate 8.84832656290468 g
- Cholesterol 12.6253906266351 mg
- Fat 3.68713015686878 g
- Fiber 0.543374975323677 g
- Protein 3.40823171875838 g
- Saturated Fat 2.28814437539098 g
- Serving Size 1 1 servings or 12 muffin (125g)
- Sodium 108.250500004668 mg
- Sugar 8.304951587581 g
- Trans Fat 0.230457781294334 g
- Calories 83 calories
Step-by-step
- Preheat oven to 400 degrees (F.)
- Use the butter to grease a 9 or 10" cast iron pan or baking dish, or a large (12) muffin pan (or two 6 muffin pans.)
- Combine the almond milk, heavy cream, sweetener, cherry extract, vanilla extract, xanthan gum, salt, and eggs in a blender and blend for about 10 seconds.
- Add the almond flour and blend for an additional 30 seconds or until smooth.
- Pour the mixture into the pan or muffin tins.
- Spread the cherries, cut side up evenly over the top of the batter.
- Bake for 18 - 20 minutes if making 4" muffins (or until set & a knife in the center comes out clean.)
- Bake for 35 minutes if making in one large pan (or until set & a knife in the center comes out clean.)
- Serve warm or chilled.
Blending the liquid dairy, eggs, and xanthan gum before incorporating the almond flour prevents clumping and ensures the gum hydrates uniformly. Xanthan gum acts as the primary structural binder here, compensating for the complete absence of wheat gluten by trapping air bubbles during blending to yield a light, puffed set. Cast iron holds thermal energy efficiently, creating an immediate exterior edge-set when poured into a preheated 400-degree Fahrenheit pan. Baking times shift drastically based on vessel choice: single-skillet formats require approximately 35 minutes, whereas individual muffin tins finish in 18 to 20 minutes. Pitting cherries and placing them cut-side up prevents excess fruit juices from pooling negatively into the batter, which protects the delicate custard density from turning water-logged. Almond flour lacks elasticity, meaning over-blending the final batter stage can incorporate too much air, leading to deflation during the bake. Greasing the pan generously with butter guarantees clean release without tearing the delicate surrounding crust.
