Low Carb Clafouti

This is a MUST make whether you're a DSer, Paleo, or normal weight person...it is THAT good. I made it with fresh raspberries, and oh. my. g*d. SO good. I eat it for breakfast (it's mostly eggs). I like it slightly warm, so 30 seconds in the nuker, then add whipped cream. It is very filling in addition to being delicious. I give all props to I Breathe, I'm Hungry. Every recipe I've made there has come out and been yummy. If you're not reading her, you're missing out.

Now go, you need to make this, today. I mean it.

Low Carb Clafouti

INGREDIENTS

·         1 Tbsp salted butter

·         1 cup unsweetened almond milk (I used regular 2% milk. I am not a fan of almond or soy milk for that matter. Just...yuck.)

·         ¼ cup heavy whipping cream

·         ⅓ cup granulated sugar substitute (I used Splenda baking blend)

·         ½ tsp cherry extract (I did not use this)

·         1 Tbsp vanilla extract (I would increase this to perhaps 1 1/2 tbsp, or to taste)

·         ½ tsp xanthan gum (I don't know if this is really necessary. It is a small amount, however.)

·         pinch of kosher salt (regular salt is fine, 1/8 tsp)

·         6 eggs

·         1 cup almond flour (I use Trader Joe's almond meal. It tastes really good.)

·         1.5 cups fresh cherries, pitted and halved (or fruit of your choice, see #6 below)

INSTRUCTIONS

1.   Preheat oven to 400 degrees (F.)

2.   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.) I used a deep dish glass pie plate

3.   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. I don't know that the xantham gum is necessary, and I am going to back off a little bit on the almond flour--I like a more eggy clafouti.

4.   Add the almond flour and blend for an additional 30 seconds or until smooth.

5.   Pour the mixture into the pan or muffin tins.

6.   Spread the cherries, (raspberries for me, but any fruit you like. Lighter berries like blueberry will sink to the bottom. It won't affect the taste, only the appearance. Peaches might work, too.) cut side up evenly over the top of the batter.

7.   Bake for 18 - 20 minutes if making 4" muffins (or until set & a knife in the center comes out clean.)

8.   Bake for 35 minutes if making in one large pan (or until set & a knife in the center comes out clean.)

9.   Serve warm or chilled.

NOTES

Approximate nutrition information per serving:

Slice from pan (1/8th): 194 calories, 15g fat, 6g net carbs, 8g protein

One "muffin" (1/12th): 129 calories, 10g fat, 4g net carbs, 6g protein


Here's the one I made. Really good, warmed with whipped cream.