Blackberry Clafoutis (LC, GF, SF)

Well, strictly speaking it’s not a Clafoutis unless it’s made with cherries. 
So really it’s a blackberry flaugnarde! Whatever you want to call it though, it’s a delectable, delicious desert where the combination of the slightly tart, dark berries with the decadent creamy custard with just a hint of almond, definitely steal the show in any meal!

You can also use blueberries, strawberries or raspberries for an equally delicious variety! Or a mix of all three! Personally, I am particularly fond of the blackberry  and blueberry variety!

And it’s not just delicious, it’s also really quick and easy to make!

Ingredients:

1 tbsp. unsalted butter, at room temperature
1/4 cup sugar substitute of choice (I use Ideal bulk sweetener)
3 extra-large eggs
1 tbsp. coconut flour 
5 tbsp. of almond flour
1 1/2 cups heavy cream (or coconut cream)
1/2 tsp gluten-free cake enhancer (optional)
2 tsp pure vanilla extract
1 tsp grated lemon zest (orange zest works really well with the blackberries and blueberries too!)
1 pinch of salt
2 tbsp.  sugar-free syrup (vanilla, or almond, or rum, or lemon, or triple sec etc) I use Monin Amaretto sugar-free syrup
2 cups of blackberries (fresh or frozen)

1-2 tbsp. powdered “sugar”  for dusting (I usually mix an equal amount of powdered erythritol and Ideal bulk sweetener)

Preparation:

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish.

With a hand or stand mixer, beat eggs, sweetener, coconut flour, almond flour, vanilla extract, lemon zest, sugar-free syrup and lemon zest on medium for about 3 minutes.

Set aside.

Arrange the blackberries in a single layer, in the baking dish. Pour the batter over the berries and bake until the top is golden brown and the custard is firm, about 35 to 40 minutes.

Serve warm or at room temperature, sprinkled with powdered sugar substitute, and creme fraiche, whipped cream or low-carb vanilla ice cream.

It's also really good cold for breakfast by the way :)