Cherry clafoutis is the classic French dessert that happens to be keto-friendly. A smooth almond-flour batter of eggs, milk, and cream pours over fresh halved cherries and steams into a custardy, fragrant bake with vanilla and cherry extract. Eight elegant slices at 6g net carbs each.
Cherry Clafoutis
(Total Time: 45 MIN| Serves: 8)
Ingredients:
½ tsp Cherry Extract
1 ½ cups pitted and halved Fresh Cherries
1 cup (240 ml) Milk
1 tbsp. (15 ml) Butter
1 tbsp. (15 ml) Vanilla
6 Eggs
¼ cup Heavy Cream
1/3 cup (720 ml) Swerve
½ tsp Xanthan Gum
1 cup (240 ml) Almond Flour
Pinch of Salt
1 ½ cups Water
Directions:
- Pour the water into your Instant Pot and lower the trivet.
- Grease a baking dish with the butter.
- In a blender, place all of the ingredients except the cherries.
- Blend for 10 seconds, or until smooth.
- Pour the mixture into the pan and top with the cherries (cut side up).
- Cover the dish with a foil and place inside the IP.
- Close the lid and cook on MANUAL for 25-30 minutes.
- Release the pressure for 5 minutes.
- Serve and enjoy!
Per Serving (Calories 194 | Total Fats 15g | Net Carbs: 6g | Protein 8g |Fiber: 2.3g)
Pro Tips
- Blend the batter just 10 seconds until smooth — over-blending heats the eggs and thins the custard.
- Arrange the cherries cut-side up on top of the poured batter so they sink slightly into the custard as it bakes and look beautiful on the surface.
- Cover the dish with foil during the cook so the surface sets gently instead of drying out in the steam.
- The xanthan gum thickens the batter into proper clafoutis texture; without it the custard stays too loose to slice.
Frequently Asked Questions
Is cherry clafoutis keto?
Yes — sweetened with Swerve and built on almond flour, with about 6g net carbs per slice.
Can I use frozen cherries?
Yes — thaw and drain them well first so extra juice doesn't water down the custard around them.
How many does it serve?
Eight slices at roughly 194 calories each — a proper dessert that won't derail the day.
How should I serve it?
Warm or at room temperature, dusted with a little extra sweetener if you like. It's also lovely with a spoon of cream.
Recipe Card
Ingredients
Method
- Pour the water into your Instant Pot and lower the trivet.
- Grease a baking dish with the butter.
- In a blender, place all of the ingredients except the cherries.
- Blend for 10 seconds, or until smooth.
- Pour the mixture into the pan and top with the cherries (cut side up).
- Cover the dish with a foil and place inside the IP.
- Close the lid and cook on MANUAL for 25-30 minutes.
- Release the pressure for 5 minutes.
- Serve and enjoy! Per Serving (Calories 194 | Total Fats 15g | Net Carbs: 6g | Protein 8g |Fiber: 2.3g)
