In a blender container, combine eggs, Swerve, almond flour, heavy whipping cream, lemon zest and juice, and extract. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.
Bake for 40 minutes or until the pudding is set, and a toothpick inserted into the pudding emerges clean. Serve warm.
This recipe is based off a clafoutis which is a French dessert with fruit arranged in a pan with a flan-like batter poured over the top of it and baked.
Traditionally a clafoutis uses cherries but you can use whatever soft fruit you prefer.
You can use frozen fruit without really defrosting it. You may just need to increase cook time a little.
You cannot substitute coconut flour for almond flour in this, or any other recipe. Coconut flour absorbs a lot more water than almond flour. You're better off trying a different type of nut flour, rather than using coconut flour.
If you prefer a non-keto version, try this Instant Pot Clafoutis HERE!