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    Home » Recipes » Desserts

    Strawberry Clafoutis (gluten-free and low-carb)

    Published: Mar 14, 2023 · Modified: Mar 24, 2024 by Tracey Hatch-Rizzi
    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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    Enjoy this easy, low-carb Strawberry Clafoutis as a brunch recipe or serve as an impressive low-carb dessert.  This savory, melt-in-your-mouth keto clafoutis features fresh berries, making an elegant, flavorful fruit-filled dish.

    Keto strawberry clafoutis in tart pan with ramekins of low carb whipped cream and powdered sweetener on the side.
    Jump to:
    • What is clafoutis?
    • Why you’ll love this recipe
    • Ingredients
    • What is mascarpone cheese?
    • Mascarpone cheese substitute
    • Is mascarpone a low-FODMAP cheese?
    • What is crème fraiche?
    • What is a good crème fraiche substitute?
    • Instructions
    • Expert tips
    • How to serve
    • How to store
    • Variations
    • FAQ
    • Other recipes you might like
    • 📖 Recipe
    • 💬 Comments

    This creamy, clafoutis aux fraises (or clafoutis with strawberries in French) is a French country dessert that takes only minutes to make and is perfect for breakfast, brunch or dessert.  All of the ingredients, aside from the fruit, are combined in a blender, making a sweet pancake batter, which is then baked – so simple.  This easy low-carb recipe is like a rich fruit tart, made with almond flour.  Each serving has only 2g net carbs, making it a perfect addition for those following a keto diet. 

    As a breakfast, clafoutis is a whole new spin on a keto egg breakfast, and doesn't taste eggy at all. For other delicious keto breakfasts with eggs, try this easy Toad in the Hole Recipe or a delicious Frittata with Leeks and Ham.

    What is clafoutis?

    Pronounced ‘kla-foodee’, clafoutis (also spelled ‘clafouti’) is a savory-sweet dish containing fruit or berries covered in a thick, rich batter.  It is a traditional French dish that is a cross between flan, a soufflé and a Dutch baby pancake.  A traditional French clafoutis aux cerises recipe includes whole, dark cherries, but can be made with any seasonal berries.  It is a popular cherry recipe (similar to cherry tart) originating from the Limousin region of France that has evolved to include apples, pears, plums and other fruit.  When this dish is made with fruit other than cherries or other berries, it is often referred to as flaugnarde.

    Clafoutis is like a fruit tart married a custard dish.  It has a rich, but light pancake texture, unlike other custard recipes like Pina Colada Panna Cotta with Pineapple and Lime.  Panna cotta and other custards, like flan, are milk-based and have a soft, silky texture, where clafoutis is little more like a thick, moist pancake baked with fruit.

    Some people regard this as more of a summer recipe, but it’s perfect any time of year.  It makes an impressive Mother’s Day brunch dish or easy Easter dessert. For another delicious holiday brunch or gluten-free dessert recipe with berries, try a Lemon Raspberry Bundt Cake.

    Why you’ll love this recipe

    • Make any time of year – not just for cherry or strawberry season or as a summer recipe
    • Creamy, silky texture – by adding Crème fraiche or Mascarpone cheese to the batter you get extra creaminess and richer flavor
    • Make it a savory low-FODMAP dessert – use a crème fraiche or mascarpone substitute if you're lactose intolerant
    • Low-FODMAP breakfast – this is one of my favorite low-FODMAP breakfast ideas. I have no issue serving this up with a little dollop of fresh homemade Low-Carb Whipped Cream in the morning. It's just so, so good.
    • It’s a healthy dessert – gluten-free, sugar-free, keto, FODMAP-friendly and packed with healthy ingredients like berries and eggs – it’s a total guilt-free dessert (or breakfast!), and one of the best keto strawberry desserts around
    Clafoutis ingredients in small bowls laid out on a grey board with white text labels.

    Ingredients

    Making this gluten-free clafoutis requires just a few simple, healthy ingredients:

    • Eggs – pasture-raised is always best
    • Crème fraiche or Mascarpone cheese – creates a silky, creamy batter and adds savoriness.  See below for crème fraiche or mascarpone cheese substitutes. You can also use softened cream cheese for your clafoutis. If you don't have any of these cheeses, you can use heavy whipping cream and reduce the amount of nut or coconut milk by half to get a similar creamy texture.
    • Almond flour – fine, blanched almond flour gives this dish a bit of structure and chew
    • Nut or coconut milk – You don’t need much to thin the batter. I love to use almond milk or Milkadamia macadamia nut milk.
    • Strawberries – the star of the show!  You can also use other berries in place of strawberries, or in addition to them. Fresh berries are best.
    • Vanilla extract – this adds just a little bit of flavor.  Also consider using almond or maple extract.
    • Sweetener of choice – I use stevia
    • Baking powder – provides a little lift
    • Xanthan gum – Adds to the silky, creamy texture, but is optional. Never use xanthan gum? Read all about it in my What is Xanthan Gum Ingredient Spotlight.
    • Butter or oil – to grease the pan. I like to use a tart pan, but you can also use a pie pan or small tart pans or ramekins to make individual-sized portions.
    • Powdered sweetener – optional, but looks and tastes wonderful when sprinkled on top. I like to use Swerve as a confectioners sugar substitute.

    What is mascarpone cheese?

    Even though mascarpone is an Italian cheese, it adds an amazing creaminess to this recipe.  A smooth, creamy cheese made from heavy cream, mascarpone has a slightly sweet taste with just a hint of acidity.

    Mascarpone can be used in most recipes calling for cream. It can be added to sauces or used as a spread. However, it's most well-known for its use in tiramisu.

    Mascarpone cheese substitute

    There are many reasons why folks may look for a mascarpone substitute.  It may not be a pantry staple or carried at every supermarket, so there are other options that will still make a fabulous dish.

    Mascarpone can be replaced with:

    • Crème fraiche – this is the closest substitute, but is slightly more acidic.  And, if you want to stay with a French theme, this is the perfect option.
    • Cream cheese – soften before using, if using the block-style
    • Heavy whipping cream – most clafoutis recipes call for heavy whipping cream instead of mascarpone or crème fraiche. It’s a good replacement option that is also low in lactose. Just reduce the amount of nut milk by half.
    • Sour cream – it's more acidic, but is still a rich and creamy option for most recipes. Sour cream is too acidic for this recipe and should be replaced with crème fraiche or heavy whipping cream.
    • Yogurt – dairy or non-dairy.  For low-FODMAP, use your favorite FODMAP-friendly yogurt. In general yogurt is a great mascarpone replacement, but is too acidic for clafoutis. Cream cheese, mascarpone or heavy whipping cream are best. If using heavy whipping cream, reduce the nut milk by half.
    • Coconut cream – this adds a unique, slightly tropical flavor and is a lactose-free dairy replacement for the crème fraiche or mascarpone in this recipe. This is a splendid option for making a great paleo dessert.
    • Thick full-fat coconut milk – use coconut milk from a can.  I like Thai Kitchen because it stays homogenous, rather than separating like other canned coconut milks. Use this in place of the crème fraiche and nut milk. This is option also makes a perfect paleo clafoutis.

    Is mascarpone a low-FODMAP cheese?

    As mascarpone is a soft, creamy cheese, it is not lactose-free and can be considered a low-FODMAP cheese only if you are lactose tolerant or can handle small amounts of lactose.

    If you have a lactose intolerance, there are other options to replace the mascarpone, discussed above.

    Tub of Vermont Creamery french-style cultured cream with a small ramekin full on the side on a grey board.

    What is crème fraiche?

    Crème fraiche (pronounced 'krem fresh') is a thick, soured cream with a very high fat content. It's texture is a cross between cream cheese and sour cream. It's less tangy than sour cream and has a rich taste and silky texture.

    What is a good crème fraiche substitute?

    Sour cream is the most common crème fraiche substitute, but is too acidic for this recipe. Mascarpone cheese or softened cream cheese are the best replacements to use in clafoutis.

    For a good list of replacements for crème fraiche, see options for a mascarpone replacement, above.

    Baked clafoutis with strawberries in tart dish sprinkled with keto powdered sweetener and egg shell halves on the side.

    Instructions

    Unlike many other baked strawberry dessert recipes, this is a remarkably simple blender recipe that takes just minutes to prepare:

    Pre-heat the oven to 350°F and grease your pan (I like to use a tart pan).

    Whole and hulled strawberries and tops, on a wood board with a strawberry huller tool.

    Remove the hull from the strawberries (I love, love this cute little strawberry huller) and slice in half or in quarters, depending on the size of your berries.

    Raw ingredients for clafoutis layered in a blender cup next to a Nutribullet blender.

    Combine all ingredients, except the strawberries, in a blender (I love my Nutribullet) or combine in a bowl.

    Batter in blender cup next to a Nutribullet showing batter after blending.

    Blend for 10 seconds or if using a bowl, whisk ingredients together until batter is thick.

    Clafoutis batter in tart dish topped with strawberry quarters ready for the oven.
    • Pour the batter in the prepared tart pan and smooth out with a spatula
    • Set the strawberries in the batter, cut side up
    Hot from the oven berry clafoutis in white tart dish without toppings.
    • Bake and let cool
    • Dust with a little bit of powdered sweetener (optional) and serve

    Note: The clafoutis will rise and get very puffy while baking, but will fall like a soufflé as it cools.

    Expert tips

    • If you decide to make this with cherries, like in a traditional clafoutis recipe, pit them first, using this great cherry pitting tool
    • Pouring the batter, then adding the berries yields a much better end result, as opposed to placing the berries in the pan, then pouring the batter over the berries. When doing the latter, the berries will be covered by the batter. During baking, they will yield liquid that gets locked underneath the batter, making it a tad soggy. When the berries are added to the top of the batter, some of their liquid evaporates during cooking, resulting in a batter that is fluffy and tender. The berries also won't be covered by the batter, which looks more elegant and delicious.
    Berry clafoutis in tart dish topped with sugar-free whipped cream showing a serving removed and two spoons in the empty space.

    How to serve

    Even though it’s tempting to dig in to your clafoutis straight from the oven (this is the hardest part...), it’s best to let it cool slightly.  The dish will release its steam and deflate a bit.  After cooling, slice and serve. I like to sprinkle the top with powdered sweetener before digging in. Consider my favorite topping ideas for the perfect slice:

    • Add a dollop of crème fraiche
    • Sprinkle with your favorite regular or sugar-free powdered sugar
    • Add a spoonful of Keto Whipped Cream or ice cream
    • Drizzle with a little strawberry syrup

    How to store

    If you happen to have leftovers, you can refrigerate your creation in a sealed container or cover the tart pan in plastic wrap.  It should stay fresh for up to 5 days. We're lucky if it lasts one day, in our house.

    I don't recommend freezing clafoutis as the texture may change when it thaws. Freezing may cause the dish to become soggy and grainy, so I suggest eating it fresh.

    Strawberry clafoutis in pie dish with two overlapping spoons taking a scoop.

    Variations

    • Adjust your baking pan size – to make smaller servings.  Instead of baking in one large pan try using muffin pan, ramekins or individual tart pans for individual serving sizes.  For a rustic look, bake it in a cast iron skillet.
    • Add a touch of lemon flavor – by adding a teaspoon or two of preserved lemon paste. Learn all about Preserved Lemon Paste in my Ingredient Spotlight - it even tells you how to make your own.
    • Add some shredded coconut – this is especially tasty if you make the recipe with coconut milk or coconut cream
    • Make it paleo – if you're looking for a paleo dessert or breakfast option, you can use coconut milk or coconut cream in place of dairy and use your favorite paleo-friendly sweetener
    • Add a touch of rose water – the floral flavor pairs so well with strawberries
    • Use stone fruit – such as pears, plums, cherries or peaches.  Peach clafoutis is an absolute dream.  And, cherry clafoutis is such a classic dish.
    • Choose different berries – replace the strawberries with blueberries, raspberries, blackberries, marionberries or a combination of fresh berries
    • Make a strawberry rhubarb recipe – add some thinly chopped rhubarb for a perfect easy spring dessert
    • Add some sliced almonds – to the batter and use more as garnish

    FAQ

    Can I use frozen berries for clafoutis?

    I don’t recommend using frozen berries.  They will release their liquid while baking and may make the dish slightly soggy and less creamy. They may also bleed color into the surrounding batter.  Fresh berries are best.

    What does flaugnarde mean?

    The name is derived from the French Occitan dialect from the words flaunhard and fleunhe, which translate to ‘soft’ or ‘downy’.  Flaugnarde is, essentially, clafoutis made with fruit other than cherries or berries, such as fig and blueberry or cranberry and walnut flaugnardes.

    What is the difference between clafoutis and a Dutch baby?

    Both recipes contain a batter made with similar ingredients, but Dutch pancakes will bake up crispy, where clafoutis has a tender, soft and creamy texture.

    Should clafoutis be runny?

    No, it shouldn’t.  The center should be soft, moist and set.  If your dish comes out runny, it could be that the fruit used had too high of a water content, too much liquid was added to the recipe or it didn't bake long enough.

    Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!

    Baked clafoutis with strawberries in tart dish topped with two dollops of keto whipped cream.

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    📖 Recipe

    Low carb berry clafoutis fully baked in a tart dish sprinkled with keto sweetener.

    Strawberry Clafoutis (gluten-free and low-carb)

    Author: Tracey Hatch-Rizzi
    This low-carb Clafoutis with Strawberries is an easy classic French dish made with keto friendly ingredients. It's perfect to have as a gluten-free dessert or brunch!
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Category: Desserts
    Cuisine: French
    Method: Oven
    Yield: 8 servings
    Diet:Gluten Free
    Special Diet:Keto, Low-Carb, Low-FODMAP, Paleo

    Ingredients
     
     

    • 3 eggs (pasture-raised is best)
    • ¾ cup almond flour (fine ground)
    • ⅓ cup crème fraiche (or mascarpone cheese. See post for mascarpone substitutions and paleo options.)
    • ½ cup almond milk (or try Milkadamia macadamia milk, coconut milk or use nut milk of choice)
    • ½ cup stevia (or use sweetener of choice)
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon xanthan gum (read more in my What is Xanthan Gum Ingredient Spotlight)
    • 1.5 cups strawberries (hulled and sliced or quartered. You can also use berries of choice, such as raspberries.)
    • Butter (or oil to grease the pan)
    • Swerve Confectioners sweetener (to sprinkle on top)

    Instructions
     

    • Preheat oven to 350 °F.
    • Grease a tart pan or pie pan with butter.
    • Remove the hulls from the strawberries with a strawberry huller or knife, and slice them in halves or quarters.
    • In a blender, combine the eggs, crème fraiche or mascarpone cheese, vanilla, baking powder, almond milk, sweetener, almond flour and xanthan gum. Blend until everything is incorporated, about 10 seconds. If you don't have a blender handy, the ingredients can also be mixed by hand with a whisk, or with a hand mixer.
    • Pour mixture into the greased pan, smooth out with a spatula, and set the strawberries in the batter, cut side up.
    • Bake for 30 minutes.  It will be puffy when removing from the oven, but will fall as it cools. It also may not be completely set when you take it out - that's okay. It should finish setting up as it cools.
    • Once cool, dust with low-carb confectioner's sugar and serve.

    Notes

    • TIP: If you decide to make this with cherries, like in a traditional clafoutis recipe, pit them first, using this great cherry pitting tool.
    • TIP: Pouring the batter, then adding the berries yields a much better end result, as opposed to placing the berries in the pan, then pouring the batter over the berries. When doing the latter, the berries will be covered by the batter. During baking, they will yield liquid that gets locked underneath the batter, making it a little soggy. When the berries are added to the top of the batter, some of their liquid evaporates during cooking, resulting in a batter that is fluffy and tender. The berries also won't be covered by the batter, which looks more elegant and delicious. use more as garnish.

    How to serve

    It’s best to let it cool slightly.  The dish will release its steam and deflate a bit.  After it’s cooled, you can slice and serve.  Consider my favorite topping ideas for the perfect slice:
    • Sprinkle with your favorite powdered sweetener
    • Add a dollop of crème fraiche, a spoonful of Low-Carb Whipped Cream or ice cream
    • Drizzle with a little strawberry syrup

    How to store

    Refrigerate in a sealed container or cover the tart pan in plastic wrap.  It should stay fresh for up to 5 days.  I don't recommend freezing clafoutis as the texture may change when it thaws. It will most likely become too soggy and grainy, so it's best eaten fresh.

    Variations

    See post for delicious variations, including how to make a paleo clafoutis.

    Nutrition

    Serving: 1 sliceCalories: 142 kcalCarbohydrates: 4 gProtein: 4 gFat: 12 gCholesterol: 74 mgSodium: 52 mgFiber: 2 gNet Carbs*: 2 g

    *Net carbs = carbohydrates - fiber

    Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

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    Share this

    Comments

    1. Barbara says

      December 20, 2020 at 9:32 pm

      5 stars
      I had to try this cause you said it was so simple and looks fancy. Used my frozen berries from this summer and it turned out great - topped with home made whipped creme. Thanks! This will be a dessert staple if we can ever have company over again!!.

      Reply
      • Tracey says

        December 21, 2020 at 5:56 pm

        So glad you liked it! Haha - we'll all be able to have company over someday... Be well!

        Reply
    5 from 2 votes (1 rating without comment)

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    Blog author in a green blouse outside with green plants behind.

    Hey there! I'm Tracey, a FODMAP-trained recipe developer and acupuncturist living a rad low-FODMAP and low-carb lifestyle. I love creating healthy, flavorful recipes, often with global ingredients. Special diets should never be boring and taste buds deserve to be happy!

    Learn more about me →

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