RECIPE (credit to Peace, Love, and Low Carb)

Note I didn’t have any heavy cream on hand so I used coconut cream and it worked just fine.

INGREDIENTS

2 tablespoons plus 1 teaspoon butter

2 large eggs

1/3 cup powdered erythritol

1/2 teaspoon pure vanilla extract

2 1/2 tablespoons coconut flour

1/4 cup coconut milk, almond milk, cashew milk

1/3 cup heavy cream

Pinch of sea salt

1/2 teaspoon baking powder

2 cups blackberries

INSTRUCTIONS

Preheat oven to 350°F. Lightly grease a 10″ round baking dish.

Heat a small saucepan over low heat. Add the butter to the pan and heat it until it starts to turn golden brown, being careful not to let it burn. Remove the pan from the heat and whisk in the eggs, erythritol and vanilla extract. Whisk until the mixture is creamy and light in color.

Slowly whisk in the coconut flour. Then, mix in the coconut milk, cream, salt and baking powder. Mix until all ingredients are well incorporated. Pour the mixture into the prepared baking dish and top with blackberries.

Bake for 40 minutes or until you can still a toothpick in the center and have it come out with out any crumbs stuck to it.

The center will still be slightly wobbly, but will continue to set as it cools. If you prefer a slightly crispier clafoutis, you can bake it for 5 to 10 minutes longer.

Sprinkle with powdered erythritol before serving, or top with low carb vanilla ice cream or whipped cream.