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Low carb berry clafoutis fully baked in a tart dish sprinkled with keto sweetener.
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5 from 2 votes

Strawberry Clafoutis (gluten-free and low-carb)

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: French
Diet: Gluten Free
Keyword: berry clafoutis, gluten-free clafoutis, keto clafoutis, low carb clafoutis, strawberry clafoutis
Method: Oven
Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo
Servings: 8 servings
Calories: 142kcal

Ingredients

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

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

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

Nutrition

Serving: 1slice | Calories: 142kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Cholesterol: 74mg | Sodium: 52mg | Fiber: 2g | Net Carbs*: 2g