Enjoy this easy, Keto 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.
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. It’s a whole new spin on a keto egg breakfast, even though it doesn’t taste eggy at all. If you are looking for another delicious keto breakfast with eggs, try my easy Toad in the Hole recipe.
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 clafoutis recipe includes whole, dark cherries, but can be made with any seasonal berries. It is a popular cherry recipe (similar to cherry tart) from Brittany, 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 my 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 dessert recipe with berries, try my Lemon Raspberry Bundt Cake.
Why you’ll love this recipe
- Clafoutis can be made any time of year, not just as a summer recipe or reserved only for cherry season
- It’s an easy recipe that can include any berry or stone fruit
- This recipe is a gluten-free dessert, made with almond flour, to give the custard a bit of texture
- Crème fraiche or Mascarpone cheese is added to the batter, creating a creamy, silky texture and gives extra creaminess and rich flavor
- Make a savory low-FODMAP dessert using crème fraiche or Mascarpone (if lactose tolerant) or use a crème fraiche or mascarpone substitute, discussed below
- It’s one of the best keto strawberry desserts around
- 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!).
- 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.
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
- 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.
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.
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 and grease your pan (I like to use a tart pan)
- 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.
Combine all ingredients, except the strawberries, in a blender (I love my Nutribullet) or combine in a bowl.
Blend for 10 seconds or if using a bowl, whisk ingredients together until batter is thick.
- Pour the batter in the prepared tart pan and smooth out with a spatula
- Set the strawberries in the batter, cut side up
- 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.
- 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 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.
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 it’s cooled, you can 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. It will most likely become too soggy and grainy, so it’s best eaten fresh.
Variations
- Adjust your baking pan size to make smaller servings. Instead of baking in one large pan try making this in a 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.
- 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.
- Make this with your berries of choice. 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
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 definitely recommended.
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.
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.
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! Also, if you’re a strawberry lover like myself, you might try this Keto Strawberry Smoothie with Almond Milk to brighten your morning with a healthy, low-carb breakfast.
Other keto and low-FODMAP desserts you might like
- Easy Keto Brownies
- Matcha White Chocolate Cookies with Almond Flour
- Chocolate Almond Flour Mug Cake
- Lemon Raspberry Bundt Cake
- Low Carb Pumpkin Bread
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Keto Strawberry Clafoutis (gluten free)
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.
- 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
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 it’s cooled, you can 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 powdered sweetener
- Add a spoonful of Low-Carb 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. It will most likely become too soggy and grainy, so it’s best eaten fresh.Variations
- Adjust your baking pan size to make smaller servings. Instead of baking in one large pan try making this in a 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. Read more about preserved lemon paste including how to make your own in my Ingredient Spotlight.
- Add some shredded coconut. This is especially tasty if you make the recipe with coconut milk or coconut cream.
- 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.
- Make this with your berries of choice. 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
Nutrition
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Barbara
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!!.
Tracey
So glad you liked it! Haha – we’ll all be able to have company over someday… Be well!