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!
WHAT IS A CLAFOUTIS?
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!
DO YOU EAT CLAFOUTIS COLD?
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!
HOW TO MAKE CLAFOUTIS
You can whip this dessert up in no time at all. Just 5 minutes to prep and 25 to bake!
- Start by preheating the oven to 375 degrees F.
- Grease a 9-inch gratin dish or a 10-inch flan dish or ceramic pie dish with butter.
- Add all the batter ingredients to a blender, starting with the wet and blend until smooth. Don’t over blend.
- Scatter fruit, about half of the raspberries into the pie plate. Pour the batter over the berries and then top with the rest of the berries pressing them into the batter.
- Bake for about 25 minutes until almost set, but the clafoutis has a slight jiggle in the middle. Option to bake for 5 more minutes if you like a firmer, totally set clafoutis. I like mine with a slight softer custard feel in the middle. It also firms up as it cools so try not to over cook.
- Serve with a dusting of powdered sweetener and/or serve with sugar free whipped cream, Greek yogurt or coconut yogurt.
TOOLS NEEDED TO MAKE KETO CLAFOUTIS
Just two kitchen gadgets needed for this easy comforting keto treat!
- Ceramic 10 inch pie dish A ceramic custard or flan pie dish or tart pan will hold its heat better than a metal pan. You could also use a glass pie dish or even a cast iron skillet though I have not tested this recipe using either so the baking time might vary.
- High powered blender will get the job done well and quickly.
WHAT IS THE TEXTURE OF A CLAFOUTIS?
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.
HOW TO STORE CLAFOUTIS
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!
EASY SUGAR FREE KETO CLAFOUTIS
Easy Keto Blender Raspberry Clafoutis
Ingredients
- 1 teaspoon butter to grease pan
- 1 cup raspberries fresh (or 150g)
Batter
- 3 large eggs
- 7 ounces heavy cream (or 200ml)
- 4 tablespoons butter melted
- ¾ cup almond flour (or 75g)
- ¼ teaspoon xanthan gum
- 5 tablespoons Swerve confectioners (or powdered erythritol or allulose) (or 50g)
- ¾ teaspoon baking powder
Instructions
- Preheat the oven to 375F / 190C /170 fan.
- Grease a 24 cm flan dish or a 10 inch diameter pie dish with butter.
- Add all the batter ingredients to a blender, starting with the wet and blend until smooth. Don’t over blend.
- Spread ⅔ of the raspberries on the base. Pour over the batter and then top with the rest of the berries pressing them into the batter.
- Bake for about 25 minutes until almost set but the clafoutis has a slight jiggle in the middle. Option to bake for 5 more minutes if you like a firmer, totally set clafoutis. I like mine with a slight softer custard feel in the middle. It also firms up as it cools so try not to over cook.
- Option to dust on powdered sweetener and serve with whipped cream, Greek yogurt or coconut yogurt.
- Storage: In the fridge for up to 3 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Melissa Strangio
This recipe was a huge hit! My friend who doesn’t like my keto desserts had absolutely no idea this was Keto. He loved it. I did add a 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. I used powdered monk fruit sweetener. Delicious!!!!
Brenda Bennett
I love to hear that, thank you!
Lynette
Absolutely delicious. I love anything custard or flan and this is so good. Thank you Brenda!
Brenda Bennett
Thank you so much Lynette!
Susan
I seriously cannot count how many times I have made this recipe! It is delicious and so easy! Family and friends love it!! Thank you, Brenda!!
Barbara
How can I make confectioners sugar substitute?
Nancy Bird
Can you make this the day before and then re-heat slightly in the morning?
Brenda
Yes that will be fine.
K
Is this gluten free?
Brenda
yes all my recipes are gluten free
Lynn
This is amazing! I'm looking forward to trying with differnt fruit/berries!
Debra
Thank you Brenda ! It was delicious!
Sunny
I love this recipe so much. I actually have it for breakfast with yoghurt some days - so delicious. I just wanted to check how many servings does this as I couldn’t seem to find it.
Brenda
Thanks! Right under the title in the recipe it shows 6 total servings.
Arianna
Unbelievably good and easy! Well done! I made mine with what i had on hand in season- cherries. I even through a few keto dark chocolate chips on top that I found in the cupboard. MAGICAL!
Franca
Can I use monk fruit?
Brenda
yes, here's my conversion chart:https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Patti Weyers
This looks delicious!! Can you sub glucomannan powder for the xanthan gum? If so, is it an even swap? Thank you so much for all your wonderful recipes!!! Love watching your "lives" also!!
Brenda
I've not tried that but I think that would work well and yes use the same amount.
Patti Weyers
Thank you!!!
Bridget Booth
Just made and it was perfect. Custardy inside but slightly brown outside. I have previously made another bloggers clafoutis recipe and yours was way better.
I did top with powdered swerve and then homemade whipped cream.
Sharon Hansen
I’ve made this recipe twice. The first time it was utterly perfect. The second time, all the raspberries disintegrated into a mush at the bottom of the baking dish. There was not one whole raspberry to be found, even though they were firm and fresh to start. There was no custard-y feel — just a raspberry-flavored almond flour mush. I for the life of me cannot fathom what happened. Has this ever happened to anyone else?
Tawny
Just tried this recipe today, and it was fantastic!!! I will definitely make it again. It’s super easy to make. I love most of sugar free mom’s recipes. Thank you for this recipe!!!
Helen
GORGEOUS!
Cher
How is it as leftover the next day?
Barbara Ruka
Won't print for me either.
Jamie
Do you know if I can use frozen raspberries and just let them thaw before I use them?
Brenda
Yes that works
Lerie
Can you use frozen berries?
Brenda
Just thaw and drain before using
Toni
Any chance this might work with the appropriate substitution of coconut flour? I have a tree nut allergy.
Brenda
If you have sunflower seed flour you could easily swap the almond with the same amount but not with coconut flour. It's too dense and would need more eggs and liquid and less flour, I can't just take guess without testing it.
Barbara Franklin
What non dairy substitute can I use for heavy cream?
Brenda
Coconut milk would work nicely.
Lisa
This is absolutely THE BEST! Keto or not, it is perfectly sweet, creamy and decadent. Made it with fresh local strawberries and had it for BREAKFAST. Oh my... The only problem is not eating the whole thing. Pure creamy, bliss. Took literally 5 minutes to put together. I am so glad I found this recipe and website! Thank you so much Brenda.
JANE GRAHAM
Th. as it doesn't work to printis recipe cannot be printed. Please check the link
Brenda
Print button is working fine. You might need to check your connection from your computer to your home printer.
Laura Lea Oakman
Good Morning.
I can not seem to print this either.
this sounds so good, can't wait to try. I just want to print it for a quick reference.
thanks.
Karen DePasquale
Right click on the PRINT tab. Just make sure not to print all of the pages. Just the recipe. Mine was page 13 and 14.
Marilyn Crisp
So, a printing problem should NOT be used as a rating of the recipe for crying out loud!!
Ashley
Any idea if this will work with coconut flour? I’m allergic to almonds.
Brenda
You could swap almond flour with sunflower seed flour with the same amount. I've not tested it with coconut.
Lynn
How unfair to give one star because of a printing issue. This is a wonderful recipe!
Brenda
Thank you!
Terri Rico
Can this be made dairy free?
Brenda
I've not attempted a dairy free version though most likely you could do it by replacing the cream with coconut milk.
Sandy
I've started using Silk dairy free heavy whipping cream (I'm allergic to dairy) as a substitute for recipes calling for cream. I've used it in a couple of your mouse recipes, as well as cream soups. I have not baked with it yet, but am going to try it on this recipe. It looks delicious.