Keto Triple Berry Clafoutis

Keto Triple Berry Clafoutis

Keto Triple Berry Clafoutis

8 servings

Ingredients 

4 large eggs
1 cup coconut milk (240 ml / 8 fl oz) – I used Aroy-D
¼ cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
1 cup almond flour (100 g/ 3.5 oz)
½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract (you can make your own)
⅛ tsp salt
2 tsp ghee or coconut oil for greasing
2 cups fresh or frozen berries: blackberries, raspberries and blueberries (300 g/ 10.6 oz)
1 tbsp powdered Erythritol or Swerve for dusting – I used Sukrin icing

Instructions

  1. Preheat the oven to 175 C / 350 F. Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.
  2. Pulse until smooth …
    Keto Triple Berry Clafoutis
    … for just a few seconds. Alternatively, mix in a bowl with a whisk.
  3. Grease a 9 to 10-inch flan dish with ghee and pour in the mixture. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries). Transfer into the oven and bake for 35-40 minutes.
    Keto Triple Berry Clafoutis
  4. The pie is ready when the top is golden brown and set. You can also test it by inserting a toothpick in centre. If it comes out clean, the pie is ready. Remove from the oven and let it cool down for 5 minutes.
    Keto Triple Berry Clafoutis
  5. Dust with powdered Erythritol, slice and serve.
    Keto Triple Berry Clafoutis

Read more at ketodietapp.com 

Video:

Cherry and Vanilla Bean Clafoutis

Cherry and Vanilla Bean Clafoutis

Cherry-Vanilla-Bean-Clafoutis-Feature

Ingredients

1/2 cup Almond Flour
1/4 cup coconut sugar or  1/2 tsp liquid stevia
3 large eggs
3 Tbs coconut oil or oil that you use, plus more for greasing
1 tsp orange zest
3 cups cherries, pitted
2/3 vanilla bean pod worth of vanilla beans, scraped
1/4 cup + 3 Tbs coconut milk or almond milk or milk that you use
pinch of sea salt

Instructions:

Preheat the oven to 350 degrees F/ 180 C. Lightly grease a 10-inch tart or gratin dish with  coconut oil.
Place the cherries evenly distributed in the pie or gratin dish.
In a medium-sized bowl add the eggs and whisk until entirely incorporated, then add the coconut milk or raw milk, orange zest, vanilla beans, and salt. Whisk until fully mixed.
Add the coconut sugar, almond flour, and melted butter and whisk vigorously until fully incorporated. The batter will be very thin.
Pour the batter evenly over the cherries in the dish and place in the oven for 35-40 minutes until puffed up and golden in color. Remove and let cool for 10 minutes, then serve.

Read more at paleoparents.com