These individual almond and cherry clafoutis are delicious little puddings that can be enjoyed throughout the year, especially when sweet British cherries come into season.
It is best to use fresh cherries for this recipe as frozen-thawed cherries can make the clafoutis too soggy. Cherries can be swapped for other low-carb berries such as strawberries, raspberries, blackberries, or blueberries.
A clafoutis can be made as one larger dish, or as individual mini desserts like these which make portioning much easier.
This low-carb version of almond and cherry clafoutis contains wholemeal spelt flour and natural sweetener along with the usual clafoutis ingredients of ground almonds, eggs and cream.
Almond and Cherry Clafoutis
- 50 grams ground almonds
- 2 tablespoons wholemeal spelt flour
- 100 grams xylitol or erythritol sweetener
- a good pinch salt
- 2 large eggs beaten
- 3 large egg yolks beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 250 ml double cream
- 200 grams cherries fresh, pitted
- 1 teaspoon butter softened or melted
For the clafoutis batter (prepared 24 hours beforehand)
- Add the ground almonds, wholewheat spelt flour, sweetener and salt to a bowl and mix well
- Add 2 eggs and 3 egg yolks to a jug, beat well, then pour in the double cream, vanilla and almond extracts and beat until smooth
- Pour the egg and cream mixture into the dry ingredients and mix until completely combined. Cover and then allow to rest in the fridge for 24 hours or overnight
To make the almond & cherry clafoutis
- Preheat the oven to 180°c (fan) and remove the clafoutis batter from the fridge
- Line 6 ramekins or muffin cases with softened or melted butter
- Stone the cherries and pat dry on paper towel to absorb some of the juices
- Scatter the cherries into the ramekins/cases, stir the batter, then pour evenely over the cherries
- Bake for 20-25 minutes or until the clafoutis are set and slightly risen
- Sprinkle with a little more sweetener and serve straight away