📍 Where this dish comes from: Paris · The Louvre
Discover the history of this region →
Discover the history of this region →
The Limousin’s summer treasure — a batter of eggs, cream, and almond flour, poured over cherries and baked into a tender, custardy pancake that is neither cake nor pudding but something altogether its own. This keto version uses almond flour for a slightly denser, nuttier batter and erythritol for sweetening — wonderfully satisfying and deeply French.
What You’ll Need
Servings: 8 servings
Calories: 260kcal
Ingredients
- 400 g fresh cherries pitted
- 3 large eggs
- 3 tbsp allulose or erythritol
- 200 ml heavy cream
- 100 ml whole milk (or all cream)
- 80 g almond flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp unsalted butter (for dish)
- Powdered erythritol for dusting
Instructions
- Preheat oven to 180°C. Butter a 28cm round baking dish generously.
- Scatter cherries in a single layer in the dish.
- Whisk eggs with sweetener until combined. Add cream, milk, vanilla, and almond extract.
- Whisk in almond flour until smooth. Let batter rest 10 minutes.
- Pour batter evenly over cherries.
- Bake 35–40 minutes until puffed, golden, and just set in the center.
- Cool 10 minutes — it will deflate slightly. Dust with powdered erythritol and serve warm.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 9g | Fat: 20g | Fiber: 2g
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Health Benefits
- Cherries contain anthocyanins, antioxidants studied for their potential role in muscle recovery and sleep.
- Almond flour provides arginine, an amino acid involved in the body’s nitric oxide production.
- Almond extract contains benzaldehyde, a compound studied for its antimicrobial properties.