Cherry and almond clafoutis

50 min 8 servings


199 Kcal
9g Fat
34g Carbs
33g Net Carbs
29g Sugars
6g Protein


  • 2 3/4 cups or 400g of pitted cherries (frozen or fresh)
  • 1 cup or 250ml of coconut milk (the refrigerated kind)
  • 4 eggs
  • 1/2 cup or 80g coconut sugar
  • 3/4 cup or 80g ground almonds
  • 3 tablespoons arrowroot powder
  • 1 tablespoon of coconut flour
  • 1 pinch salt
  • Coconut oil to grease the pan
  • 1 tablespoon of flaked almonds to decorate


  1. Preheat your oven at 350 F / 175 C (fan oven).
  2. Whisk the eggs and coconut sugar. Add the ground almonds, salt, coconut flour, and arrowroot powder. Mix well and gradually add the coconut milk.
  3. Grease your pan with coconut oil.
  4. Place the cherries in the pan and spread them well.
  5. Pour the mixture over and sprinkle some flaked almonds to decorate. Bake for 40 minutes at 350 F / 175 C (fan oven).
  6. Once done, let it cool down for an hour before enjoying it tepid or cold.

Storage Tips

Store in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.


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