Our Easy Keto-Friendly Blackberry Clafoutis (pronounced kla-foo-TEE) recipe brings a traditional French dessert to the low-carb table. This creamy dessert takes only minutes to pop in the oven and can be part of a keto, low-carb, gluten-free, dairy-free, Atkins, Paleo, or Banting diet.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
This Easy Keto-Friendly Blackberry Clafoutis recipe combines a creamy vanilla-scented custard with plump, juicy blackberries. The custard contains just a touch a sweetener and doesn’t overwhelm the flavor of the berries. Rather, it really lets that berry flavor to shine through.
While the name of this dessert may make it sound complicated, this clafoutis is really a breeze to make. It starts with lining a baking dish with fresh blackberries.
Next, the batter made by simply blending the ingredients in a blender. Finally, the batter is poured over the berries and the dish is ready to bake. The whole process takes just minutes to get the clafoutis into the oven.
This recipe was, of course, inspired by Julia Child’s recipe. I love checking out traditional recipes and making low-carb versions of classic recipes. I couldn’t resist making a low-carb version of Julia’s mainstay.
What is a Clafoutis?
When it comes to desserts, the French really have it figured out–rich, sinful sweets that satisfy the sweet tooth. One traditional French country dessert is the Clafoutis.
A clafoutis reminds me of a bit of a dutch baby jeweled with fruit.
The clafoutis is traditionally made with cherries-usually with the pits still in. However is often made with whatever fresh fruit is on hand, including plums, pears, apples, and berries.
It’s a country dessert and not meant to be fussy. In fact, a clafoutis makes a perfect dessert for a busy day.
My Low-Carb Version
While I love cherries, they are a bit too high in carbs to use in the quantity needed for a clafoutis. Because of this, I chose to use blackberries instead.
I also needed to make other alterations to make the recipe low-carb and gluten-free. Not only did I need to make changes with the sweetener, but I had to alter the traditional wheat flour to a low-carb flour instead.
I know that many of my followers follow a dairy-free diet as well as a low-carb diet, so I like to make recipes work for everyone. After several test runs, I found that coconut milk works as well in this recipe as heavy cream. If you’re not dairy-free, feel free to substitute some heavy whipping cream for the coconut milk in the recipe.
Tips and Tricks
First of all, this is a recipe that is easy to make your own. You can use blueberries or strawberries instead of blackberries. A touch of lemon zest or extract would be a delightful addition. Of course, remember that each change will affect the nutritional values.
While I have not tested this recipe using frozen berries, I suspect that they would work fine. Simply defrost them and dry them well first. They may bleed color and not hold their shape as well as fresh berries do.
Finally, while this may be considered a dessert, you could also serve this Easy Keto-Friendly Blackberry Clafoutis for breakfast or brunch.
The best time to serve this dish is while it’s still warm from the oven. Be sure to let it set for a few minutes after removing from the oven, however, so that you can cut it.
I like to dust a bit of powdered erythritol on top to garnish, but a bit of whipped cream would top it off nicely as well. Enjoy!
Keto-Friendly Blackberry Clafoutis
This Easy Keto-Friendly Blackberry Clafoutis recipe brings a traditional French dessert to the low-carb table. This creamy dessert takes only minutes to pop in the oven and can be part of a keto, low-carb, gluten-free, dairy-free, Atkins, Paleo, or Banting diet.
- coconut oil or butter (for greasing pan)
- 2 cups fresh blackberries (about 8 ounces)
- 1/2 cup unsweetened original almond milk
- 3/4 cup coconut milk (the thick stuff from a can
- 3 large eggs
- 1/3 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend (Pyure)
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
Arrange blackberries in a single layer in the prepared pan.
Add almond milk, coconut milk, eggs, almond flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.
Pulse the blender a few times to thoroughly blend the custard ingredients.
Pour the custard into the prepared baking dish over the blackberries.
Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.
Allow to cool about 10 minutes to allow the custard to set before cutting. If desired, dust with powdered erythritol or inulin to garnish. This dish is best served will still warm from the oven.
Serving size: 1/8th piece
Net carbs per serving: 2 net carbs per serving