A Rustic French Classic, Reimagined
Imagine a warm, custardy dessert, somewhere between a baked pancake and a delicate flan, studded with sweet, juicy cherries. That’s the magic of a classic French clafoutis! Traditionally made with flour and sugar, we’ve given this rustic favorite a modern, low-carb makeover. By swapping in almond flour and a keto-friendly sweetener, we keep all the flavor and none of the guilt. The best part? Using an Instant Pot steams the batter to perfection, creating an incredibly smooth, moist texture that’s simply irresistible. It’s the perfect, elegant dessert for any occasion.
Ingredients
• (Total Time: 45 MIN | Serves: 8)
• 1 tbsp / 14g Butter, softened for greasing
• 1 ½ cups / 225g Fresh Cherries, pitted and halved
• 1 cup / 240ml Whole Milk or unsweetened almond milk
• ¼ cup / 60ml Heavy Cream
• 6 large Eggs
• 1/3 cup / 65g Swerve, or your preferred granular sweetener
• 1 cup / 112g Almond Flour
• 1 tbsp / 15ml Vanilla Extract
• ½ tsp Cherry Extract
• ½ tsp Xanthan Gum
• 1 Pinch of Salt
• 1 ½ cups / 350ml Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the metal trivet inside.2. Prep the Baking Dish: Generously grease a 7-inch round baking dish or cake pan with the softened butter. This will prevent the clafoutis from sticking.3. Blend the Batter: In a blender, combine the milk, heavy cream, eggs, Swerve, almond flour, vanilla extract, cherry extract, xanthan gum, and salt. Secure the lid and blend on low speed for just 10-15 seconds, until the batter is smooth and combined. Do not overmix.4. Assemble the Clafoutis: Pour the smooth batter into your prepared baking dish. Carefully arrange the halved cherries over the top of the batter, cut-side up.5. Pressure Cook: Cover the baking dish tightly with a piece of aluminum foil. Carefully lower the covered dish onto the trivet inside the Instant Pot.6. Set the Timer: Secure the Instant Pot lid, set the steam valve to the ‘Sealing’ position, and cook on MANUAL or HIGH PRESSURE for 28 minutes.7. Release the Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before carefully switching the valve to ‘Venting’ to release the remaining steam.8. Cool and Serve: Using oven mitts, carefully lift the dish out of the Instant Pot. Remove the foil and let the clafoutis cool on a wire rack for at least 15 minutes to set. Serve warm, either plain or with a dusting of powdered sweetener. Enjoy!
Nutritional Information
• Nutrition Information
• Per Serving (1/8th of recipe)
• Calories: 194
• Total Fat: 15g
• Net Carbs: 6g
• Fiber: 2.3g
• Protein: 8g
Pro Tips
• for Perfect Clafoutis
• Don’t Over-Blend: Blending the batter for just 10-15 seconds is key. Over-blending can incorporate too much air and make the final texture tough or rubbery instead of custardy.
• Frozen Cherries Work Too: If fresh cherries aren’t in season, you can use frozen ones. Just be sure to thaw them completely and pat them very dry with paper towels to avoid adding excess water to the batter.
• The Foil is Crucial: Don’t skip covering the dish with foil. This prevents condensation from the Instant Pot lid from dripping onto your clafoutis, which would make it watery and ruin the delicate custard.
• Let it Rest: For the best texture, allow the clafoutis to cool in the pan for at least 15 minutes after removing it from the Instant Pot. This helps the custard set properly, making it much easier to slice and serve.
FAQ
Q: Can I use frozen cherries for this clafoutis recipe
A: Yes, you can use frozen cherries. Just be sure to thaw them completely and pat them very dry with paper towels to prevent adding excess water to the batter.
Q: Why is my keto clafoutis rubbery instead of custardy
A: A rubbery texture is likely caused by over-blending the batter. The recipe stresses blending for only 10-15 seconds. Overmixing incorporates too much air, which makes the final texture tough rather than smooth and custardy.
Q: What can I use instead of Swerve sweetener
A: The recipe is flexible. You can substitute Swerve with your preferred granular, keto-friendly sweetener.
Q: Is this clafoutis recipe gluten-free
A: Yes, this clafoutis is naturally gluten-free because it uses almond flour instead of traditional wheat flour.
