Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons plus 1 teaspoon butter
  • 2 large eggs
  • 1/3 cup powdered erythritol (I use this brand)
  • 1/2 teaspoon pure vanilla extract (I use this brand)
  • 2 1/2 tablespoons coconut flour (I use this brand)
  • 1/4 cup coconut milk, almond milk, OR cashew milk
  • 1/3 cup heavy cream
  • Pinch of sea salt
  • 1/2 teaspoon baking powder
  • 2 cups blackberries

Instruction

  • Preheat oven to 350°F. Lightly grease a 10" round baking dish.
  • Heat a small saucepan over low heat. Add the butter to the pan and heat it until it starts to turn golden brown, being careful not to let it burn.
  • Remove the pan from the heat and whisk in the eggs, erythritol and vanilla extract. Whisk until the mixture is creamy and light in color.
  • Slowly whisk in the coconut flour. Then, mix in the coconut milk, cream, salt and baking powder. Mix until all ingredients are well incorporated.
  • Pour the mixture into the prepared baking dish and top with blackberries.
  • Bake for 40 minutes or until you can still a toothpick in the center and have it come out with out any crumbs stuck to it.
  • The center will still be slightly wobbly, but will continue to set as it cools. If you prefer a slightly crispier clafoutis, you can bake it for 5 to 10 minutes longer.
  • Sprinkle with powdered erythritol before serving, or top with low carb vanilla ice cream or whipped cream.