Primal or Paleo Cherry Clafoutis
Prep time
Total time
This luscious dessert is super simple! If you use coconut sugar the color gets a bit caramel but it very delicious. It serves 6-8 (Maybe, depending on your portions sizes)
Recipe type: Adapted from Julia Childs
  • ⅓ cup of organic granulated sugar or coconut sugar
  • 3 eggs
  • ½ cup of almond flour
  • 1.25 cups of whole milk or coconut milk
  • 1 TBLS of vanilla
  • 2 tsps of amaretto (optional)
  • OR a few drops of almond extract
  • Pinch of salt
  • 3 cups of pitted bing cherries
  • ¼ cup of organic or coconut sugar for the top
  1. Turn on the oven to 350 degrees and butter up (Or coconut oil) 6 ramekins or a ceramic tart dish. (Try not to use metal and DO NOT use a cast iron skillet it makes the clafoutis turn grey and taste like iron. As you can tell, I thought this was a good idea…once.)
  2. This job is done best in a blender. I know Julia Childs did not make it in a blender but she would love how this turns out. Start by putting the almond flour, eggs and sugar in the blender and whirling on medium speed till blended well. In a small bowl, combine the milk, vanilla, amaretto and salt then slowly add the milk mixture to the egg mixture while the blender is going. When your batter is smooth pour it into your prepared dish(s) and then drop the cherries in so they are well distributed.
  3. Tuck in the oven to bake for 10 minutes, then carefully sprinkle the ¼ cup of sugar on top, close the oven and bake for another 25-30 minutes for the large dish and 15 minutes more for the ramekins. The clafoutis are done when they are puffed, golden and a knife comes out clean when poked in the center. Let them cool for a few minutes then serve warm or at room temperature with whip cream or coconut whip cream.
Recipe by The Cave Woman Cafe at