Paleo Clafoutis - Fresh Planet Flavor

Cherries aren’t my favorite fruit. That honor goes to pineapple. No, mango. Some tropical fruit, for sure. But cherries do have a special place in my heart: my favorite ice cream flavor is Ben & Jerry’s Cherry Garcia and I could drink black cherry juice by the gallon. So, when I saw a recipe for the rustic French dessert clafoutis (grain-free!) from Tanya at Feed the Clan, I was hooked. Traditionally recipes for clafoutis are full of gluten, dairy and sugar so I was excited by the idea of converting it with ingredients that are a bit more digestion-friendly. 

Paleo Clafoutis - Fresh Planet Flavor

I adapted Tanya’s recipe a bit according to what I had available in my pantry, but I may make a coconut flour version of this in the near future (my version, made last night, was such a hit that 2/3 of it was devoured five minutes out of the oven and the last fraction was finished this morning). I used coconut oil for this recipe for all those dairy-free folks, but I think this would be amazing made with grass-fed butter. If you’re comfortable baking with butter, this is definitely an occasion for Kerrygold. 

Cherry Clafoutis

Serves 4     adjust servings

Clafoutis is basically a puffy, sweet pancake with cherries embedded in its surface. This grain-free, dairy-free, honey sweetened version is good for dessert, breakfast, or a snack.


  • 2 eggs
  • 1/3 cup coconut milk
  • 3 tbsp coconut oil
  • 2 tbsp honey
  • 1 vanilla bean, scraped (or 1 tbsp vanilla extract)
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup cherries, pitted
  • 1 tbsp coconut flour (for dusting)


  1. Preheat oven to 400F. Melt 1 tbsp coconut oil in an 8 inch cast-iron skillet or other non-stick baking dish.
  2. Beat together the eggs, coconut milk, 2 tbsp coconut oil, honey and vanilla. in a small mixing bowl.
  3. Combine the almond flour, cinnamon and salt in a larger mixing bowl (sift for best results).
  4. Add the wet ingredients to the dry ingredients, mixing thoroughly. Then pour gently into the cast-iron skillet, sprinkle with the pitted cherries and bake in pre-heated oven for 20 minutes until set.
  5. Allow to cool, then sprinkle with a fine dusting of coconut flour.


Recipe Notes

If you own a cherry pitter, pitting cherries for this recipe is easy and fun. If you don't, it won't be. I used a sharp knife to cut the cherries in half, then dug the pit out with my fingers. After a few minutes of this, you'll master it at speed.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 386kcal Calories from fat 275
% Daily Value
Total Fat 31g 48%
Saturated Fat 14g 70%
Transfat 0g
Cholesterol 80mg 27%
Sodium 110mg 5%
Carbohydrate 22g 7%
Dietary Fiber 5g 20%
Sugars 14g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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