Gluten-Free Cherry Clafoutis with Sukrin Almond Flour

Gluten-Free Cherry Clafoutis with Sukrin Almond Flour

By Debbie Russel Published: November 12, 2014

Facebook Twitter Reddit StumbleUpon

The smarter difference: 60% less calories, 60% fewer carbs, 80% less fat and 35% more protein than a regular clafoutis.

Serve: 4 Time to prepare: 10 min Time to cook: 25 min - Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast, Dairy and Soya
Suitable for Diets: Diabetics and Coeliacs
Suitable for Lifestyles: Low-Carb, Sugar-Free and Vegetarian
Allergens (Contains): Egg
Beneficial Nutrition: Low-Carb, High-Protein, Sugar-Free and Gluten-Free
Sukrin Products: Sukrin:1 and Almond Flour

Sukrin Gluten-Free Cherry Clafoutis, sugar-free and low-carb with Sukrin Almond Flour and Sukrin:1

This classic French dessert is reworked to make it healthy, gluten and sugar-free, but seriously just as delicious. The Sukrin Almond Flour is a brilliant substitute for ground almonds in all dishes, and works so well here to make the batter rich and almondy without fat, while the Sukrin:1 sweetens perfectly without adding calories or carbs. Later in the year make with peaches, apples, blackberries. Yum.

Prep time: 10 min Cook time: 25 min Yield: 4 servings



  • GM2/300F/150C
  • Oil a shallow gratin dish.
  • Whisk everything except the cherries and allow the batter to rest for a few minutes.
  • Pour into the dish and scatter the cherries. Bake for 25-30 minutes until golden and set.
  • Sprinkle with Sukrin Icing and serve warm with cream or ice cream.
sukrin granulated.jpg
Sukrin:1 Zero calorie alternative to granulated sugar
from 4.95