Cherry Clafoutis - Low Carb and Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Cherries, fresh pitted and halved
  • 1/2 tsp Cherry extract

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 6 Eggs

• Baking & Spices

  • 1 cup Almond flour
  • 1/3 cup Granulated sugar substitute
  • 1 pinch Kosher salt
  • 1 tbsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Dairy

  • 1 tbsp Butter, salted
  • 1/4 cup Heavy whipping cream

Found on ibreatheimhungry.com

Description

Ingredients

• 1 Tbsp salted butter
• 1 cup unsweetened almond milk (vanilla flavored if you can get it)
• ¼ cup heavy whipping cream
• ⅓ cup granulated sugar substitute (I used this brand)
• ½ tsp cherry extract (I used this brand)
• 1 Tbsp vanilla extract
• ½ tsp xanthan gum
• pinch of kosher salt
• 6 eggs
• 1 cup almond flour (I used this brand)
• 1.5 cups fresh cherries, pitted and halved

Directions

• Preheat oven to 400 degrees (F.)
• Use the butter to grease a 9 or 10 cast iron pan or baking dish, or a large (12) muffin pan (or two 6 muffin pans.)
• Combine the almond milk, heavy cream, sweetener, cherry extract, vanilla extract, xanthan gum, salt, and eggs in a blender and blend for about 10 seconds.
• Add the almond flour and blend for an additional 30 seconds or until smooth.
• Pour the mixture into the pan or muffin tins.
• Spread the cherries, cut side up evenly over the top of the batter.
• Bake for 18 - 20 minutes if making 4 muffins (or until set & a knife in the center comes out clean.)
• Bake for 35 minutes if making in one large pan (or until set & a knife in the center comes out clean.)
• Serve warm or chilled.