Instructions:
- Preheat your oven to 350°F (175°C). Grease a pie dish or an oven-safe baking dish.
- Wash and pit the cherries if using fresh ones. If using frozen fruit, make sure to thaw them and drain any excess liquid.
- Evenly spread the cherries and blueberries in the greased baking dish.
- In a blender or mixing bowl, combine almond flour, erythritol, eggs, almond milk, vanilla extract, almond extract (if using), and a pinch of salt. Blend or whisk until the batter is smooth and well combined.
- Pour the batter over the cherries and blueberries in the baking dish.
- Bake in the preheated oven for 30-40 minutes, or until the clafoutis is set and has a golden brown color on top. The cooking time may vary, so check it with a toothpick or knife. It should come out clean when inserted into the center.
- Once done, remove it from the oven and let it cool for a few minutes before serving. The clafoutis will sink slightly as it cools.
- Optionally, you can dust the top with some powdered erythritol or powdered monk fruit sweetener before serving.
- Serve your keto Cherry Blueberry Clafoutis warm or at room temperature, and enjoy!
This keto-friendly clafoutis is a delightful dessert that is not only low in carbs but also full of flavor. It’s perfect for satisfying your sweet cravings while sticking to your low-carb diet.
