Luscious Low Carb Berry Clafoutis

This easy Low Carb Berry Clafoutis is an easy classic French dish made with keto friendly ingredients. It’s perfect to have for dessert or brunch!

Clafoutis is like a ‘bonus’ recipe! This dish can be served for breakfast, brunch or dessert! It’s so easy to make – just whip the ingredients in the blender, bake and indulge in this delicately sweet, elegant piece of French cuisine, for only 2 net carbs per serving!

The question is: is it ‘Clafoutis’ or ‘Clafouti’? The answer is both… The French spelling includes the ‘s’, but you will find it spelled Clafouti, mostly here, in the States. Either way you decide to spell it, this dish is pronounced kla-foo-tee.

Now that we have that very important information out of the way, let’s talk a bit about what Clafoutis really is..

What is Clafoutis?

Clafoutis is a rustic, creamy French country dessert. It is a little like a Dutch Baby, but is a little more custard-like, with sweet, juicy fruit. Traditionally, this dish is filled with cherries (with the pits!), but any berries or fruit can be used. I used a mixed-berry combination with fresh, plump black caps and raspberries.

Clafoutis is mild and slightly sweet, but it’s really meant to let the flavor and sweetness of the berries be the stars of the dish.

You can serve this for dessert, but it’s mild enough to serve for breakfast or brunch.

How do I make the Low Carb Berry Clafoutis?

Even though the name sounds super fancy, this is one of the easiest dishes to prepare. The ingredients are most likely already in your pantry!

With the exception of the berries or fruit, all components of the recipe are blended and poured into a greased tart or pie plate, topped with berries and baked. I like to add a little bit of Swerve Confectioners to the top, after it’s cooled a bit.

If you don’t have fresh berries or fruit, you can also use frozen. Make sure they are as dry as possible before adding them to the batter, otherwise you will get a little more ‘bleed’.

Clafoutis is traditionally baked in a tart or casserole dish, but another option is to bake it in cast iron. I’m a big fan of my cast iron skillets and love how this dish develops a crispy edge when cooked in one. I recommend not using thin metal baking pans because the edges tend to get a bit scorched.

It’s best to serve this while it’s still a touch warm from the oven, but I love it regardless of it’s temperature! It’s also nice with a dollop of sugar-free whipped cream!

Other recipes you might like

• Easy Low Carb Brownies
• Flourless Keto Peanut Butter chocolate Chip Cookies
• Easy Keto Chocolate Mug Cake – With Almond Flour
• Keto Strawberry Vanilla Smoothie

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