Taken from my latest book, Low Carb Slow Cooker by Sarah Flower
This takes minutes to prepare and is so lovely when you fancy a dessert. I serve with a dollop of Greek yoghurt or some thick cream whilst it is still warm. You can replace the blueberries with any other berry or cherries.
NB: - Make sure your chosen ramekin dishes fit inside the slow cooker. Alternatively, you can cook a large Clafoutis directly in the slow cooker. Grease the slow cooker well with butter, alternatively place some baking parchment in the slow cooker before adding the blueberries and mixture.
Nutritional information Per Serving
5.9g net carbohydrates
100g fresh blueberries
75g Erythritol blend or xylitol (or stevia to your taste)
4 eggs, beaten
Zest of 1 lemon
125ml full fat milk
200ml double cream
1 tsp sugar free vanilla essence (optional)
80g almond flour or ground almonds
If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
Remove the pan from the slow cooker and grease well with butter.
Place the blueberries in the base of the ramekin dishes (or slow cooker base).
In a bowl, combine all the remaining ingredients together and beat well
Pour this over the blueberries.
Place the ramekins in the base of the slow cooker. Boil a kettle and pour the hot water around the base of the slow cooker until it is approximately halfway up the outsides of the ramekin dishes.
Place on high and cook for 2 – 2 ½ hours - the top should be a light spongy egg custard.
Serve immediately with cream or sugar-free ice-cream.