**Keto Cherry Blueberry Clafoutis**

**Ingredients:**

*For the filling:*
– 1 cup fresh or frozen cherries
– 1 cup fresh or frozen blueberries

*For the batter:*
– 1 cup almond flour
– 1/4 cup erythritol or your preferred keto-friendly sweetener
– 4 large eggs
– 1 cup unsweetened almond milk
– 1 tsp vanilla extract
– 1/4 tsp almond extract (optional)
– Pinch of salt

**Instructions:**

1. **Preheat your oven** to 350°F (175°C). Grease a pie dish or an oven-safe baking dish.

2. **Prepare the fruit:**
– Wash and pit the cherries if using fresh ones. If using frozen fruit, make sure to thaw them and drain any excess liquid.
– Evenly spread the cherries and blueberries in the greased baking dish.

3. **Prepare the batter:**
– In a blender or mixing bowl, combine almond flour, erythritol, eggs, almond milk, vanilla extract, almond extract (if using), and a pinch of salt.
– Blend or whisk until the batter is smooth and well combined.

4. **Assemble and bake:**
– Pour the batter over the cherries and blueberries in the baking dish.
– Bake in the preheated oven for 30-40 minutes, or until the clafoutis is set and has a golden brown color on top. The cooking time may vary, so check it with a toothpick or knife. It should come out clean when inserted into the center.

5. **Cool and serve:**
– Once done, remove it from the oven and let it cool for a few minutes before serving. The clafoutis will sink slightly as it cools.
– Optionally, you can dust the top with some powdered erythritol or powdered monk fruit sweetener before serving.
– Serve your keto Cherry Blueberry Clafoutis warm or at room temperature, and enjoy!

This keto-friendly clafoutis is a delightful dessert that is not only low in carbs but also full of flavor. It’s perfect for satisfying your sweet cravings while sticking to your low-carb diet.

Ingredients:

For the filling:

• 1 cup fresh or frozen cherries
• 1 cup fresh or frozen blueberries

For the batter:

• 1 cup almond flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 4 large eggs
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a pie dish or an oven-safe baking dish.
2. Wash and pit the cherries if using fresh ones. If using frozen fruit, make sure to thaw them and drain any excess liquid.
3. Evenly spread the cherries and blueberries in the greased baking dish.
4. In a blender or mixing bowl, combine almond flour, erythritol, eggs, almond milk, vanilla extract, almond extract (if using), and a pinch of salt. Blend or whisk until the batter is smooth and well combined.
5. Pour the batter over the cherries and blueberries in the baking dish.
6. Bake in the preheated oven for 30-40 minutes, or until the clafoutis is set and has a golden brown color on top. The cooking time may vary, so check it with a toothpick or knife. It should come out clean when inserted into the center.
7. Once done, remove it from the oven and let it cool for a few minutes before serving. The clafoutis will sink slightly as it cools.
8. Optionally, you can dust the top with some powdered erythritol or powdered monk fruit sweetener before serving.
9. Serve your keto Cherry Blueberry Clafoutis warm or at room temperature, and enjoy!

This keto-friendly clafoutis is a delightful dessert that is not only low in carbs but also full of flavor. It’s perfect for satisfying your sweet cravings while sticking to your low-carb diet.