Strawberry Clafoutis (gluten-free and low-carb)

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

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

Cook Time30

Total Time40

Course: Desserts

Cuisine: French

Diet: Gluten Free

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: servings

Calories: 142kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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