We're crazy about this low-carb and keto raspberry clafoutis! It's such a wonderful summer dessert since it uses ripe summer raspberries and is a breeze to make.
In case you're not familiar with clafoutis, it's a baked, custard-like dessert, similar to flan, that is made with fresh fruit -- typically cherries, but berries are popular too. When baked, it puffs up like a soufflé and turns golden brown on top. You have to be careful with this creamy and lightly sweetened dessert since it's so easy to gobble up. Even though it's airy, it can be quite filling, so it's best to go slow.
This clafoutis recipe is adapted from Eric Rippert, a famous French chef at Le Bernardin in New York -- one of the best restaurants in the world. The original recipe is included in his recent cookbook, Vegetable Simple.
His simple clafoutis recipe is ideal for adapting to a low-carb and keto recipe since there are just a few ingredients that need to be swapped out -- like flour, sugar and cherries -- for keto-friendly ingredients. Additionally, we didn't need to adjust the amount of sugar-free sweetener or almond flour, which is rare for us. We were amazed by how beautiful this clafoutis turned out.
Another reason to love this recipe – it’s so simple to make! You simply place the rinsed raspberries in a greased baking dish, mix the remaining ingredients and pour that over the raspberries, and then bake for 20 to 25 minutes.
Plus, it’s such a versatile dish – you can serve it for breakfast, as an afternoon snack or even as an after-dinner dessert.
If you haven’t ever made it, you should definitely give it a try – you won’t regret it!
What is Clafoutis?
Clafoutis is a classic French dessert with a custard-like texture, similar to flan, that is baked and made with fresh fruit. It's typically made with cherries, but other fruits, such as berries, can be used as well. Ingredients usually include eggs, milk and/or heavy cream, sugar, flour, and fresh fruit. It's typically served warm and topped with powdered sugar or whipped cream.
How to Make and Serve Clafoutis
Making dessert doesn't getting any easier than this! It takes us less than 10 minutes to prepare and about 20 to 25 minutes to bake. There are four simple steps in making this clafoutis:
1. Grease the baking dish with butter.
2. Rinse and dry the raspberries and distribute them about the bottom of the baking dish.
3. Pulse the remaining ingredients in a food processor and pour the mixture over the raspberries.
4. Bake the mixture at 400 degrees for about 20 to 25 minutes. Let cool for 10 minutes before serving.
It's best to serve while still warm, but you may enjoy it chilled as well. It's typically dusted with powdered sugar before serving or you can top with whipped cream. Both are delicious! Or you can simply serve plain, which is what you see in the photo.
Other Low-Carb and Keto Desserts Recipes
Here are other fruity low-carb and keto desserts you may enjoy:
- Vanilla Panna Cotta with Raspberry Compote: Panna Cotta has got to be one of the best Italian desserts (in our opinion, any way). It’s a light, smooth and creamy pudding that is simple and elegant. This keto vanilla panna cotta is beautiful on its own, but when paired with raspberry compote, it’s heavenly. If you haven’t made panna cotta before, you’ll be surprised by just how easy it is to make.
- Keto Strawberry Crisp: Strawberry crisp is one of the best summer desserts to make when strawberries are in season! In this low-carb and keto recipe, the strawberries are lightly sweetened and then topped with a crumble made from butter, cinnamon, pecans and almond flour. This fool-proof recipe is easy to make and tastes divine when topped with keto vanilla ice cream or whipped cream. The prep time is less than 15 minutes and each serving is 5 net carbs.
- Strawberry Cheesecake Bars: These low-carb and keto strawberry cheesecake bars have a baked, crunchy pecan crust and a creamy, no-bake cheesecake top with sliced strawberries. They're such a delicious low-carb and keto dessert! These bars may be a more casual dessert, but they sure taste quite decadent!
- 1/2 tablespoon unsalted butter for greasing baking dish
- 1 1/4 cups organic raspberries, rinsed and dried
- 1 1/2 cups heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup Swerve Sweetener, granular
- 1/2 cups super-fine blanched almond flour
- 3/4 teaspoon salt
- Get started: Pre-heat oven to 400 degrees. Butter a shallow, 9-inch (or slightly larger) pie or baking dish.
- Make clafoutis: Distribute the raspberries in one even layer across bottom of baking dish. Briefly pulse the remaining ingredients in a food processor until smooth and pour the mixture over the raspberries.
- Bake: Bake the mixture at 400 degrees for about 20 to 25 minutes, until evenly browned and set (note: the center will still jiggle a little when moved). Check clafoutis after 15 minutes of baking -- if already browned, cover with tinfoil and continue baking until set.
- Serve: Let cool for 10 minutes before serving. Top with powdered sugar or whipped cream. Store in refrigerator for up to 3 days. You may also serve chilled.
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Amount Per Serving Calories 326.9Total Fat 32.3gSaturated Fat 15.4gCholesterol 190.1mgSodium 347.6mgCarbohydrates 17.9gNet Carbohydrates 4.2gFiber 3.0gSugar 2.0gSugar Alcohols 10.7gProtein 6.6g