We're crazy about this sugar-free and gluten-free raspberry clafoutis! This delicious French, custard-like dessert is creamy, fruity and 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 gluten-free and 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.
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.
STEP 1: Grease the baking dish with butter
STEP 2: Rinse and dry the raspberries and distribute them about the bottom of the baking dish.
STEP 3: Pulse the remaining ingredients in a food processor and pour the mixture over the raspberries,
STEP 4: Bake the mixture at 400 degrees F for about 20 to 25 minutes. Let cool for 10 minutes before serving.
How to Serve
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.
How to Store
Store leftovers either in a covered container or wrapped in plastic wrap in the fridge for up to 3 days. You may warm in the microwave by heating in 15 second increments until at desired temperature.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Raspberry Clafoutis (Gluten-Free, Sugar-Free)
- ½ tablespoon unsalted butter for greasing baking dish
- 1 ¼ cups organic raspberries rinsed and dried
- 1 ½ cups heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
- ⅓ cup Swerve Granular (or other preferred sweetener)
- ½ cups super-fine blanched almond flour
- ¾ teaspoon salt
- Get started: Pre-heat oven to 400 degrees F. 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 F 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.