The classic French clafoutis reinvented with almond flour instead of wheat — same custardy texture, far gentler on blood sugar. LOW glycemic impact with carbs coming mainly from cherries and almond flour, made in one bowl in under 10 minutes.
Values for 1 slices
Preheat oven to 180°C (350°F). Butter a 24 cm oven-safe baking dish.
Pit the cherries and spread them in an even layer in the dish.
In a bowl, whisk eggs and erythritol for 1 minute until combined. Add vanilla extract.
Add almond flour and whisk until smooth. Gradually pour in milk, whisking until you have a thin, lump-free batter.
Pour the batter over the cherries.
Bake 30–35 minutes until the top is golden and the centre is set. A knife inserted in the middle should come out clean.
Allow to cool 10 minutes. Serve warm or at room temperature. Dust with powdered erythritol if desired.
LOW glycemic index — almond flour replaces wheat, dramatically lowering the GI. Carbs come mainly from cherries. Use your usual dosing method agreed with your care team even for this lighter version and log it in your journal: some individuals react more to cherries than expected.
