Ingredients
Units
Scale
- 5 eggs
- 3/4 cup stevia (or other sweetener of choice)
- 1 cup unsweetened almond milk (or other milk of choice)
- 1/4 cup heavy cream
- 1/2 cup almond flour (or 3/4 cup AP flour to replace both flours)
- 1/4 cup coconut flour
- 1 tbsp vanilla extract
- 1 tsp lemon zest (optional)
- 1/2 tsp salt
- 2 tbsp butter (for skillet)
- 1 cup cherries, pitted (I used frozen cherries)
- 3 oz chocolate chips (optional)
- sprinkle of Swerve Confectioner sugar (or regular icing surgar)
Instructions
- Preheat oven to 350 degrees F.
- Place butter in a 12 inch oven-proof dish and heat until melted on medium heat.
- In a blender, combine eggs, sugar, flour, vanilla, lemon zest (optional) and salt. Puree until very smooth.
- Pour 1/3 of the batter in the heated skillet and let cook 4-6 minutes or until it is starting to set on the top.
- Arrange cherries and chocolate chips (if using) over top. Gently pour remaining batter over cherries and immediately place skillet in preheated oven.
- Bake for 30-35 or until mixture is set.
- Serve warm with a little dusting of swerve confectioner sugar or icing sugar.
Notes
- The chocolate chips are completely optional and are not included in the nutritional content. The nutritional content is for the gluten free, low carb version only.
- You can also serve this dish with a dollop of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Cuisine: French, Low Carb, Gluten Free
Nutrition
- Serving Size: 8 slices
- Calories: 166
- Sugar: 3.1 g
- Fat: 12.7 g
- Carbohydrates: 6.8 g
- Fiber: 2.5 g
- Protein: 6.2 g
