Slow Cooker Individual Blueberry Clafoutis #LCHF #Sugarfree #Keto #Grainfree

October 9, 2017

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. 

 

 

 

Serves 4

 

Nutritional information Per Serving

500 Kcals

46g fat

5.9g net carbohydrates

3.2g fibre

13.6g Protein

 

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.

 

 

 

 

 

 

 

 

 

 

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