Have you tried the delicious and creamy Keto Blackberry Clafoutis? You must do it today, especially considering that it is easy to make. Clafoutis is a delicious traditional French dessert — only you won’t feel like you’re missing out on anything if you make this Keto Blackberry Clafoutis.
KETO BLACKBERRY CLAFOUTIS
This Keto Blackberry Clafoutis is warm and comforting with a texture that feels like a cross between flan and a low carb pancake. It just melts in your mouth.
WHAT IS CLAFOUTIS AND HOW DO YOU PRONOUNCE IT?
Don’t let the name intimidate you: clafoutis (pronounced kluh-foo-tee) is a baked dessert made with a fancy sweetened pancake batter, poured over fresh fruit. After the batter bakes around the fruit, it has a texture similar to a custard or flan. If you like fruit pies, then this low carb clafoutis will be right up your alley!
This keto clafoutis is made with blackberries. You can, of course, customize the flavors, but I love the tartness of fresh blackberry, paired with the sweetness of the gluten free clafoutis batter. It goes great with sugar free vanilla ice cream, or even my Strawberry Cheesecake Keto Ice Cream.
HOW IS TRADITIONAL CLAFOUTIS MADE?
A traditional French clafoutis is made with whole cherries, unpitted. Because cherries are a bit higher in sugar and this is a keto dessert recipe, I recommend blackberries. I’ve also included some other flavor pairings below.
This recipe calls for a clafoutis dish — if you don’t have one, you can use a shallow dish. Whatever you’d use to make a quiche will work.
HOW TO MAKE GLUTEN FREE BLACKBERRY CLAFOUTIS
Because this is a keto clafoutis, we’re not using a regular gluten free mix because those are usually loaded with brown rice flour or some other high carb option. Instead, this Keto Blackberry Clafoutis is made with coconut flour. You don’t need a lot, and the taste won’t overwhelm the other flavors of the recipe. Plus, using coconut flour makes this a nut free keto dessert.
FUN WAYS TO MIX UP THIS KETO BLACKBERRY CLAFOUTIS
If you’re looking for dairy free keto dessert recipe, use coconut cream instead of heavy cream and butter flavored coconut oil instead of regular butter.
Want to mix up the flavors?
- Swap blackberries for raspberries
- Try blueberries instead of blackberries — this would be great for brunch
- Add a bit of pure lemon extract to the batter
- For a fall keto recipe, use sugar free dried cranberries and add pure orange extract to the batter
This Easy Keto-Friendly Blackberry Clafoutis recipe combines a creamy vanilla-scented custard with plump, juicy blackberries. The custard contains just a touch a sweetener and doesn’t overwhelm the flavor of the berries. Rather, it really lets that berry flavor to shine through.
While the name of this dessert may make it sound complicated, this clafoutis is really a breeze to make. It starts with lining a baking dish with fresh blackberries.
Next, the batter made by simply blending the ingredients in a blender. Finally, the batter is poured over the berries and the dish is ready to bake. The whole process takes just minutes to get the clafoutis into the oven.
This recipe was, of course, inspired by Julia Child’s recipe. I love checking out traditional recipes and making low-carb versions of classic recipes. I couldn’t resist making a low-carb version of Julia’s mainstay.
What is a Clafoutis?
When it comes to desserts, the French really have it figured out–rich, sinful sweets that satisfy the sweet tooth. One traditional French country dessert is the Clafoutis.
A clafoutis reminds me of a bit of a dutch baby jeweled with fruit.
The clafoutis is traditionally made with cherries-usually with the pits still in. However is often made with whatever fresh fruit is on hand, including plums, pears, apples, and berries.
It’s a country dessert and not meant to be fussy. In fact, a clafoutis makes a perfect dessert for a busy day.
My Low-Carb Version
While I love cherries, they are a bit too high in carbs to use in the quantity needed for a clafoutis. Because of this, I chose to use blackberries instead.
I also needed to make other alterations to make the recipe low-carb and gluten-free. Not only did I need to make changes with the sweetener, but I had to alter the traditional wheat flour to a low-carb flour instead.
I know that many of my followers follow a dairy-free diet as well as a low-carb diet, so I like to make recipes work for everyone. After several test runs, I found that coconut milk works as well in this recipe as heavy cream. If you’re not dairy-free, feel free to substitute some heavy whipping cream for the coconut milk in the recipe.
Tips and Tricks
First of all, this is a recipe that is easy to make your own. You can use blueberries or strawberries instead of blackberries. A touch of lemon zest or extract would be a delightful addition. Of course, remember that each change will affect the nutritional values.
adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
- 6 oz Blackberries
- 4 large Egg (Whole)
- 0 1/3 cup Xylitol
- 0 1/24 pinch Stevia
- 0 1/4 tsp Salt
- 0 3/8 cup Almond Meal Flour
- 1 cup Heavy Cream
- 0 1/4 cup Unsalted Butter Stick
- 1 tsp Vanilla Extract
- 0 1/2 tsp Pure Almond Extract
- 1 tsp Lemon Zest
- 0 1/2 tsp Cinnamon
Please note lemon zest is not included in the ingredients but does add a nice flavor to the dish.
- Preheat oven to 325°F. Grease a 1-quart shallow baking dish with butter. Arrange blackberries in the baking dish and set aside.
- Whisk together the eggs, granular sugar substitutes, salt and almond flour. Add the cream, 1/4 cup melted butter, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 1 tsp lemon zest (optional), and ground cinnamon; whisk to combine.
- Pour this mixture over the blackberries. Bake for 35-45 minutes until puffed, golden and set in the center. Cool 20 minutes then serve warm or refrigerate up to 3 days.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.