Sugar Free Clafoutis


Oh, Sugar Free Clafoutis recipe. Well, what can I say…I’m not sure if you’ve noticed lately but I’ve kind of been into French pastries lately. Yeah…I said it. Pastries (or yes, cakes). With all that butter, and that custard, and the fruit. It’s like something out of a dream. Every once in a while, I discover a dessert that makes me wonder why I’m not eating it every day. That’s how I feel about the French dessert clafoutis.


This easy sugar-free, keto clafoutis is a beautiful, delicious low carb dessert to make for family and friends using any seasonal summer fruit you like!

The ultimate spring meets summer dessert! This Easy Keto Low Carb Clafoutis is made in a blender to make it super simple and quick to make.

It’s so comforting, creamy and bursting with fresh berries. At just 3 grams of net carbs per serving it’s a comforting keto sweet treat that won’t send your blood sugar levels soaring! Perfect for those on a ketogenic diet!


Clafoutis is a baked traditional French dessert that is very simple to make and is elegant to serve to guests any night of the week. It’s a cross between a custard and a flan.

Traditional clafoutis uses regular flour and fresh cherries as the fruit, but other fresh fruit, like fresh raspberries, wild blueberries, fresh blackberries and even peaches would work nicely. 

The flan-like batter is essentially made with eggs and heavy cream and could be enjoyed for breakfast or dessert. It whips up so easily in the blender and then you just pour batter into your shallow dish to bake, you will wonder why you’ve never attempted this fantastic recipe before!


You can eat this sugar free clafoutis cold topped with some delicious keto yogurt or sugar free whipped cream and more berries if you like. Typically it is a dessert that is served lukewarm.

You could make this ahead of guests coming over and leave out of the oven on the counter for about 15-20 minutes to cool slightly. My preference is cold since that’s how I enjoy custard type desserts. This keto clafoutis will firm up a bit once refrigerated. I say serve it the way you want, warm or cold, it’s absolutely delicious either way!

Ingredients of a sugar-free and gluten-free clafoutis

Clafoutis is a traditional French dessert that can be prepared last minute. Usually made of eggs, milk and heavy cream, sugar, and flour, this dessert is surprisingly easy to transform into a gluten-free, lectin-free, sugar-free and even dairy-free cake.

You only need a few common and accessible ingredients to make a healthier clafoutis:

  • pastured eggs
  • coconut cream
  • almond flour
  • a plant paradox compliant sweetener (I used inulin powder)
  • fresh cherries (frozen cherries can also be used and it can be made with other fruits too)
  • salt, vanilla, and if you want that intense almond taste, add pure almond extract (I love the intense almond taste, but I only use it if I find a pure almond extract).

Of all the gluten-free flours, almond flour is the most natural for this cake, as it is always part of the original recipe. But, if you can’t have nuts, cassava flour can be used. It will need about 2/3 cup of cassava flour, to get a thicker batter. And if you use cassava flour instead of almond flour, make sure you add pure almond extract, to give it the specific almond flavor.

Sugar free clafoutis in the pan

How to make it

  • Preheat the oven to 350F and prepare a round baking dish of about 7 inches in diameter, or something equivalent in any shape. Thick glass is great, pie dish, or even a cast iron. The dish should be coated with coconut oil.
  • Add the eggs, coconut cream, sweetener, salt and vanilla, and almond extract, if using, to a mixing bowl and whisk until all creamy.
  • Add the almond flour and combine until all is incorporated. You should get a thick, fluffy, and creamy batter.
  • Pour the batter into the greased dish, level, and place the cherries on top, slightly pushing them down into the batter. They just need a little space in between.
  • Bake at 350F for 40 minutes.

This type of cake is more like a dutch baby pancake and is usually eaten warm and sometimes with cream. It has a flan-like texture; I almost felt it was like a cheesecake (I don’t eat cheese so maybe it’s me dreaming of a cheesecake 😃).

The cakes I make are usually not very sweet, so if you think you have a sweet tooth, add more sweetener. You can also sprinkle more on top.

The texture and consistency

Usually, the clafoutis batter is very thin, but I don’t feel it will work in this case. The final consistency should be similar to that of a flan or custard, that’s why a thin batter works in the traditional version.

But in this gluten-free and sugar-free version, I feel we need a batter a little bit thicker so the cake doesn’t come out too moist.

The cherries

There are two schools when it comes to the clafoutis. One prefers the whole cherries, with the pits, and the other without. The reason behind the whole cherry tribe is that this way, the cherries will not let their moisture run out. Which makes sense to me, but I wouldn’t want to encounter pits while I’m enjoying my sweet treat. You can try either.

Use a cherry pitter to get the pits out.

Some cover the bottom of the dish with cherries and then pour the batter on top. I poured the batter first and arranged the cherries on top, gently pushing them down into the batter. Either way would work.

Frozen cherries will release more moisture than fresh ones, so make sure the batter is not too thin if you use frozen cherries.

This lectin-free, sugar-free clafoutis can be easily sliced, but I love having it straight from the baking dish. That’s a nice sharing dessert or weekend breakfast if your family loves to share.

A nut-free version of the lectin-free, sugar-free clafoutis

Some of you are always asking about nut-free versions, and that’s super easy with this cake. Use cassava flour, but you will have to add slightly more flour, about 2/3 cup. The batter should not be too soft.



Use other fruit like raspberries and blackberries instead of cherries.

If you are using ordinary sugar and not Splenda, use 100g of caster sugar in the batter and dust with icing sugar when it is cooled.

Eat warm with fresh cream or for real indulgence a spoon of thick clotted cream.


The texture if this sugar free clafoutis is a cross between a custard and a flan. If you refrigerate it rather then eat it lukewarm, it will become firmer and more flan like. If you eat it warm right out of the oven, it will be more custard like.

If you like a soft center, do not over bake and take it out of the oven when the center is still jiggly. If you want a firmer texture, bake an additional 5 minutes and allow to cool then refrigerate for a couple of hours or overnight. 


If you do have any left overs, which is highly unlikely, but if you do, you will need to cover the pie pan with parchment or plastic wrap and refrigerate.

It can be stored in the refrigerator for up to 3 days. I do not recommend freezing this. You can reheat in a 300 degree F oven until warm.

This delicious, now keto, baked French dessert is a great recipe for curbing your sweet tooth!

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