A twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.
Keto Berry Clafoutis
4 large eggs, room temperature
¼ cup swerve sweetener
½ cup heavy cream
6 tablespoons butter, melted
1 teaspoon vanilla extract
⅓ cup blanched almond flour
¼ teaspoon salt
2 cups berries
Generously butter a 1-quart shallow baking dish.
In a medium bowl, whisk together eggs, swerve, cream, butter, and vanilla. In a small bowl, stir together almond flour, and salt.
Whisk dry ingredients into wet until smooth.
Arrange mixed berries on the bottom of pan, then pour mixture over berries.
Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden.
Cool and serve.