Keto Cherry Blueberry Clafoutis

Servings 8

Prep time 15minutes

Cooking time 45minutes

Calories 223.8kcal

Net Carbs 9.3g

Total time 1hour 


  • 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.


  • You can cut the carbs by substituting raspberries for the cherries. Topping with whipped cream is another good idea.


  • Calories:223.8kcal
  • Carbohydrates:11.6g
  • Protein:40.5g
  • Fat:17.5g
  • Saturated Fat:7.5g
  • Trans Fat:0g
  • Cholesterol:111.8mg
  • Sodium:148.2mg
  • Potassium:211.5mg
  • Fiber:2.3g
  • Sugar:8g
  • Vitamin A:525IU
  • Vitamin C:4mg
  • Calcium:91.6mg
  • Iron:1mg