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.
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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
Preheat oven to 350º Fahrenheit. Grease a 9" round baking dish or pie pan with butter or coconut oil.
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
Thank you for this Clafoutis recipe! It looks delicious! My favorite fruit is blackberries, so of course I want to try this. Just wanted to ask, can you use coconut flour in place of the almond flour? If so, how much? I don’t particulily care for the taste of almond flour. If you have time, could you please let me know.
Thank you again for your wonderful recipes,
You’re welcome! I actually did make a test version with coconut flour. I used 1 Tablespoon of coconut flour to replace the almond flour. This version was a bit less “custard-like” than in the photos, but it still worked. Decreasing the amount of coconut flour to 2 teaspoons would probably yield a more custard-like quality, but I haven’t tested out this amount. Best of luck to you on your low-carb journey!
New to baking with coconut flour or any flour other then white all purpose…I just bought coconut flour so did you mean exchange 1/3 cup of almond flour and only use 2tbls.of coconut flour or….1/3 cup Minus 2 tablespoons…thanks
I actually used 1 Tablespoon Coconut flour to replace all of the almond flour. Coconut flour acts very different from almond flour and soaks up more liquid, therefore you don’t need as much. The version with coconut flour was less custard-like than the almond flour version. If you want it more custard-like, you may want to try using 2 teaspoons (or even a “scant” tablespoon) coconut flour instead of a tablespoon. I haven’t tried this amount, so I’m not positive of the results with this one.
Yes, the French really do have dessert figured out. They really have many things with food figured out. Also, I think blackberries are gonna be great with this. Cherries are good, but I would take blackberries over cherries every time.
Yes, I never turn down a trip to a French restaurant!
I made this for the first time and it was very delicious. I didn’t have almond or coconut milk on hand so I used half and half and cut a bit with water for carb sake. I do prefer to follow recipes exact the first time but couldn’t wait. Thank you !
I’ve found this recipe to be fairly forgiving with substitutions. Glad it worked out for you!
I have been following you for some time and enjoy all your recipe. Is it possible with this one to use heavy cream instead of coconut cream?
Absolutely! Just use an equal amount of heavy cream. I’ve tested the recipe this way and it worked wonderfully.
Can you replace the sweeteners with honey or maple powder/sugar? I try and stay away from those sweeteners.
Yes. I would think that maple sugar is a safer bet as the honey will add some liquid. I believe maple sugar is a bit sweeter than sugar, but less sweet than the sweetener I used. You might want to use a little more to get the right sweetness, but don’t double it.
I have frozen blackberries… Will that work if I thaw them??
Frozen blackberries should work fine. Dry them gently before adding them. They will”bleed” their juice a bit more than fresh ones, so your final product may be more purple-streaked.
Clafoutis- the name of my fav bakery-restaurant in Santa Fe….nothing low car there!!
The Clafoutis sounds amazing, I will be making it tonight, Thank you.
We made the recipe without substitutions except half blackberry, half Blueberry. It PHENOMENAL!! Thank you!!
I’m using frozen mixed berries. (Blackberries, Raspberries and Blueberries) How much would it change the CARB count?
Instead of stevia can you use sugar?
Yes. The sweetener I use is twice as sweet as sugar, so you will want to double the amount of sugar to get the same sweetness level.
This looks amazing. I have regular almond flour, not super fine. Your thoughts on how that might affect the recipe?
It depends how fine your almond flour really is. If it’s more like a powder and doesn’t have chunks, you should be fine. If it’s more like almond meal, it may not work as well.
If your almond flour is more like almond meal, then just whiz it in the blender for a bit first
Perfect! I used strawberries and subbed heavy cream for the coconut milk. Like some others I am new to low carb cooking, especially desserts and I am thrilled with this recipe. Next time I will add a little cinnamon.
Strawberries would make such a beautiful contrast with the custard! I was worried that they might contain too much water, but I’ve heard good things about using them in this recipe from a few people now. Glad you enjoyed it!
I made this clafoutis this evening and wanted to say thank you for such a perfect recipe. It worked! And it was delicious! I’ve been on keto for 9 weeks and have missed puddings and treats. After wasting money, time and expensive ingredients on some terrible recipes that have disappointed with their results, I now have an easy, quick and quite economical dessert under my belt. THANK YOU! The only change I made was using frozen blueberries as well as fresh blackberries, but only because I didn’t have enough blackberries. I do realise this would have raised the carbs a bit though.
Thanks so much! I’m going to definitely try it with blueberries.
Does the almond milk have to stay or can you sub cream for both the almond and coconut milk?
Cream should work fine.
Hi! I do not have milk of any kind – only heavy cream. Can I replace the almond milk with more heavy cream? If so, should I add some almond flavoring? Thanks! Pam C
This will probably work fine with just heavy cream. No need to add any almond flavoring.
Thank you! It is in the oven right now!
Ok, made it tonight with a mix of raspberries and blackberries and heavy cream instead of both almond milk and coconut milk. Was done in 40 minutes but the blackberries were totally tasteless – the raspberries were amazing! Next time I will drop the blackberries and try it with blueberries and raspberries instead.
How do you store leftovers?
I cover it and stir it in the refrigerator.
A quick, easy, no fuss low carb dessert. I loved it. Made with strawberries instead, as they are in season. I agree that they have a bit added moisture, but I would just drop in a half teaspoon of coconut flour to help next time. Can’t wait to try with blueberries and lemon zest when the blueberries come into season! Thank you for such an amazing dessert. I could just as easily serve this to company as to whip it up on a busy weeknight. Thanks again.
I can’t wait to try this!! Do you think I could use flax egg substitute for one or even two of the eggs?
I’m not really sure. Have you ever used flax successfully in a custard recipe?
Would soy milk work in place of the almond milk?
Yes. Soy milk should work fine.
Can I freeze this
I don’t think this would hold up well in the freezer.
Can you cook in the microwave
I don’t think it would cook very evenly in a microwave.
Hello! I used frozen berries (blackberries and raspberries) thawed them one min. in microwave and didn’t even drain them. Also, substituted nonfat Greek yogurt (Fage) b/c I didn’t have the coconut milk called for. Lastly, I grabbed what looked to be almond flour but could have been garbanzo bean flour from an unmarked receptacle of my daughter’s. Even with all the above substitutions, it turned out DELICIOUS! And it was the easiest thing in the world to make.
Thank you so much for this recipe!
You’re welcome! I’m sure you just helped out a bunch of people who want to make some substitutions.
How do you think this would work with fresh cranberries? I think I would roll them in sugar first to help cut the tartness?
I’ve never tried it with cranberries. I think using sugar-free dried cranberries would work well. Fresh cranberries might be too tart and they might add pockets of wetness. If you try it, let me know!
I followed the recipe exactly. I used monkfruit sweetener which had erythritol mentioned in the recipe. It came out pretty but tasted really bland. If I make it again not sure if Stevia would make it better. My family doesn’t like the taste of stevia. But they certainly recoiled from this dessert. It makes me sad.. if there is a single serving recipe I would be willing to try it again since I would be the only one eating
If I used the flavored stevia drops does that work as well?
Sorry the recipe didn’t work out for you. I think I know what may have happened.
The sweetener I use in this recipe is Pyure granulated stevia/erythritol blend. It is twice as sweet as sugar. If the sweetener you used is the same sweetness as sugar, you would need to double it to get the same level of sweetness.
I hope this helps!
Can single servings be reheated in the microwave?
I generally serve this cold. If you prefer it warm, I think it would be okay to reheat it.
Can I make this a few hours early and then pop it in the oven when I’m ready?
You could make it ahead. I would suggest putting the berries in the baking dish, covering and refrigerating it. Refrigerate the batter separately. That way, you can give it a quick stir and pour it over the berries just before putting it in the oven.
I cannot tolerate any of the sugar substitutes. What would you recommend to add more flavor to the custard that would not add carbs? An extract? Thank you.
This is a tough one. You might be able to soak a licorice teabag in the liquids overnight, then remove the bag before baking. Licorice is naturally sweet, but it will definitely add a licorice flavor to the recipe. Stevia or monkfruit would probably work in this recipe if you can tolerate those.
I would like to make into individual portions, how should I adjust the cooking time please?
It depends a bit on how full and large the baking dishes are. You might look at recipes for baked custards in the same sized cups to get a better idea. You will also want to keep a good eye on them. If you try it, let us know how it goes!
I’m confused by the ingredient listed as Coconut Milk (the thick stuff from a can). When I think of the thick stuff in a can it’s Coconut Cream, not milk. Is that what you meant?
I actually do mean coconut milk which is fairly thick, but not as thick as coconut cream. There is also coconut milk in a carton which is much thinner and more like almond milk. I think this recipe would be disappointing if someone used the thin, carton variety.
This is delicious! I made it tonight with heavy cream (instead of almond milk) and coconut cream, using frozen berries.
I will definitely make this again, fresh berries next time.
Thank you for this delicious recipe. It was quick and easy to make. I made it exactly as directed and it was wonderful
I am thinking about trying this for my husband’s birthday on Sunday. He loves Blackberries. I assume the regular flour in the original recipe was to thicken the custard. Was wondering if you tried it without any almond flour and how that turned out?
Also for the person in the comments who doesn’t tolerate sweeteners well but does tolerate regular sugar. She might want to try Allulose, it is an actual sugar (found in figs and some other fruits) but doesn’t affect glucose or Ketone levels and actually pulls glucose from the blood. It also doesn’t give the digestion all upset that Erythritol has. But it is not as sweet as regular sugar. I think the normal conversation is 1 cup of regular sugar to 1 1/3 cups to Allulose.
I haven’t tried it without the flour. My guess is that the eggs would still thicken it. A agree that allulose can be a really wonderful sweetener. It tastes great, but can be expensive due to the quantity you need to use. It would work well in this recipe. I find that it makes softer cookies than some other sweeteners. It’s also more soluble than erythritol, which is a bonus.
I just ‘found you’ the other day and am so delighted! I am new to some of these items you use. May I use THM Gentle Sweet? If so, how would you make the amount work with your sweetener amount? Thank you for giving us healthy recipes!
Gentle Sweet should work. You will need to adjust for the sweetness level as my sweetener is twice as sweet as sugar and Gentle Sweet is about 1.5 times sweeter.
Oh MY, it looks great! Can’t wait to cook em this Sunday!