Cherry Clafoutis is the effortless French dessert that makes peak-season cherries look like you fussed for hours — a simple blender batter of eggs, milk, cream, and vanilla poured over fresh pitted cherries and baked until it puffs into something between a custard and a cake, golden at the edges and just set in the center. A whisper of almond extract deepens the cherry flavor, and a dusting of powdered sugar finishes it warm from the pan. The Jaca swap: the classic recipe uses ½ cup of sugar in the batter plus 2 tablespoons sprinkled on top, and we replace all of it with 1¼ cups of granular Jaca (100% pure allulose) — double the amount, because allulose is only about 70% as sweet as sugar. Same tender, barely-sweet custard with that signature golden crust, and no added sugar or blood-sugar spike. Serves 8. Adapted from Once Upon a Chef. This is a Jaca-adjusted healthier version.
Prep time: 20 minutes | Cook time: 45 minutes | Serves: 8
Ingredients:
- 2 tablespoons unsalted butter, for the pan
- 2½ cups fresh cherries (about 12 oz), stemmed and pitted
- 3 large eggs
- 1 cup whole or 2% milk
- ¼ cup heavy cream
- 1¼ cups granular Jaca (allulose), divided — replaces ½ cup plus 2 tablespoons sugar at the 2x ratio
- ½ cup all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Confectioners’ sugar or powdered allulose, for dusting (optional)
Instructions:
- Preheat the oven to 375°F with a rack in the middle position. Melt the 2 tablespoons of butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat, swirling to coat the sides (or melt it in a 2-quart baking dish in the oven). Arrange the pitted cherries evenly over the bottom.
- Combine the eggs, milk, cream, 1 cup of the granular Jaca, flour, salt, vanilla extract, and almond extract in a blender. This is the Jaca swap — 1 cup of allulose stands in for the ½ cup of sugar the batter would normally use, since allulose is only about 70% as sweet. Blend on medium speed until completely smooth.
- Pour the batter over the cherries in the skillet. Bake for 20 minutes, then remove and sprinkle the remaining ¼ cup of Jaca evenly over the top — this replaces the 2 tablespoons of sugar in the original and gives you that lightly caramelized golden crust.
- Return to the oven and bake for another 25 to 30 minutes, until the clafoutis is golden brown and just set. A toothpick inserted in the center should come out clean, though the dessert will still wiggle slightly.
- Cool on a rack for about 30 minutes. Dust with a little confectioners’ sugar or powdered allulose if desired, and serve warm right from the pan.
Tip: Jaca is about 70% as sweet as sugar, which is why we double it — 1¼ cups of allulose lands the sweetness right where it should be, with no added sugar. Use ripe, sweet dark cherries in peak summer for the best color and flavor; frozen pitted cherries work too, just thaw and pat them dry first.
