Blackberry Clafoutis

Prep: 10 mins / Cook: 45 mins / Total: 55 mins / Servings: 8

Ingredients Calories Fat Protein Carbs Fiber SA's Net Carbs
6 oz (168g)  fresh blackberries, washed and dried 72.33 1.17 2.33 17.5 9.33 0 8.17
1/3 cup (80g)  granular cup-for-cup sugar substitute 0 0 0 80 0 80 0
1 pinch (0g)  powdered stevia (optional) 0 0 0 0 0 0 0
1 tsp (4g)  vanilla extract 11.54 0 0 .5 0 0 0.5
4 large (200g)  whole eggs, room temperature 286 20 26 2 0 0 2
1/4 tsp (.5g)  salt 0 0 0 0 0 0 0
6 tbsp (42g)  almond flour 240 21 9 9 4.5 0 4.5
1 cup (238g)  cream, heavy whipping 821 88 5 7 0 0 7
1/4 cup (56g)  unsalted butter, melted 400 44 0 0 0 0 0
1/2 tsp (2g)  almond extract 5.77 0 0 .25 0 0 0.25
1 tsp (2g)  fresh lemon zest (peel) 1.94 0 .02 .5 .22 0 0.28
1/2 tsp (1g)  ground cinnamon 0 0 0 0 0 0 0
Totals: 1838.58 174.17g 42.35g 116.75g 14.05g 80g 22.7g
Per Serving: 229.82 21.77g 5.29g 14.59g 1.76g 10g 2.84g *

Method:

  1. Preheat your oven to 325°F. Grease a 1 quart shallow baking dish with butter. Arrange the blackberries in the baking dish and set aside for later.
  2. Whisk together the eggs, granular sugar substitutes, salt and almond flour. Add the cream, melted butter, vanilla, almond extract, lemon zest, and cinnamon; whisk it all together to combine.
  3. Pour the resulting mixture over the blackberries. Carefully place in your oven and bake for 35-45 minutes or until the dish is puffed, golden, and set in the center. Cool for 20 minutes, then serve the dish warm or refrigerate for up to 3 days.

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