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Keto clafoutis

June 29, 2015

Clafoutis is a French dessert, as delicate as crème brûlée, with a fine flavor of cherries. Of course, in time, the imagination of chefs worldwide created this dessert with many other fruit, but cherries are the most adequate choice of them all.

I managed to transform the traditional French pastry recipe into a keto clafoutis, by replacing the milk with heavy whipping cream and the flour with coconut flour. Although the cherries are not berries (as to the admitted keto fruit), they only have 12 grams of carbohydrates per 100 grams of fruit and a glycemic load of 3, making them safe in small quantities.

Ingredients (6 portions):

  • 4 small eggs
  • 150 ml HWC
  • 2 tsp coconut flour
  • Vanilla extract
  • Sweetener of choice
  • 50 grams melted butter
  • 60 grams cherries

Mix the eggs with the vanilla extract and the sweetener, until they double their volume. Add the whipping cream, mixing at a small speed. Fold the coconut flour and the butter. On the bottom of 6 small ramekins, place the cherry halves, then pour, with great care, the batter. Bake them at 180 degrees Celsius, for about 30 minutes. Enjoy!

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1 comment + Add

  1. I tried it with almond meal, but the texture was too gritty for a clafoutis. I will try it with coconut flour, and I will try a soy flour version too. Yours looks great!

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