Keto Triple Berry Clafoutis

Keto Triple Berry Clafoutis

Ingredients

• 4 large eggs
• 1 cup coconut milk ((240 ml / 8 fl oz - I used Aroy-D))
• 1/4 cup erythritol ((240 ml / 8 fl oz - I used Aroy-D))
• 1 cup almond flour ((240 ml / 8 fl oz - I used Aroy-D))
• 1/2 tsp vanilla powder ((240 ml / 8 fl oz - I used Aroy-D))
• 1/8 tsp salt
• 2 tsp ghee ((240 ml / 8 fl oz - I used Aroy-D))
• 2 cup frozen mixed berries ((240 ml / 8 fl oz - I used Aroy-D))

Instructions

1. Preheat the oven to 175 °C/ 350 °F.
2. Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt.
3. Pulse until smooth ...
4. for just a few seconds.
5. Alternatively, mix in a bowl with a whisk.
6. Grease a 9 to 10-inch flan dish with ghee and pour in the mixture.
7. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries).
8. Transfer into the oven and bake for 35-40 minutes.
9. The pie is ready when the top is golden brown and set.
10. You can also test it by inserting a toothpick in centre.
11. If it comes out clean, the pie is ready.
12. Remove from the oven and let it cool down for 5 minutes.
13. Dust with powdered Erythritol, slice and serve.
14. Try with a scoop of my No-Churn Keto Vanilla Ice Cream.
15. Let it cool down and store in the fridge for up to 3 days.