Part soufflé, part custard, and a bit like a puffy-creamy pancake, this classic, rustic French dessert is easy and fast to make. It’s also perfect for a brunch or breakfast.
Keto Blueberry Clafoutis with Whipped Cream
Equipment:
- 9-inch round baking dish or pie dish
Ingredients List
- 2 tsp butter, softened
- 1/2 cup half-and-half
- 1½ cup heavy cream, divided
- 1/3 cup erythritol-based granulated sweetener, such as Swerve
- 2 tsp vanilla extract
- 3/4 tsp xanthan gum
- 3/4 tsp sea salt
- 4 large eggs
- 3/4 cup almond flour
- 1 cup fresh blueberries
- 1½ tbsp erythritol-based powdered sweetener, divided (we used Swerve), plus more for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease the baking or a gratin dish with the butter, then place it on a rimmed baking sheet.
- In a blender, combine the half-and-half with half of the heavy cream, the granulated sweetener, vanilla extract, xanthan gum, the salt, and the eggs. Blend for 10 seconds. Add the almond flour and blend until smooth, about 30 seconds more. Pour the mixture into the prepared baking dish.
- Scatter the blueberries evenly over the top of the batter, then bake until the top is golden brown and set and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let rest for 15 minutes
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add the remaining half of the heavy cream and the powdered sweetener. Whip on medium-high speed until soft fluffy peaks form.
- Dust the clafoutis with more powdered sweetener and serve warm or at room temperature with whipped cream.
Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.
Credits
RecipeEric Lundy
PhotographyErin Ng
I made this with fresh cherries as they are in season. Delicious! The dish was ready after 35 min as I wanted it to have some jiggle in the middle. My grandmother made this in France when I was younger and it was just how I remembered it.
Really like this recipe: very easy to make, looks good and tastes delicious! I have a small toaster oven, it takes less time to cook, no more than 30 minutes.
Wow! I think this is the most beautiful dish I’ve ever baked. Haha
Seriously though, it was easy to whip up in the blender; beautiful; and delicious.
So good! I used a gas oven and it was done in 35 min. This is something I will be taking to family gatherings and other social food events. It can become one of my favorites!
Sounds great.
Planning to make it but only if I can safely freeze half of it.
Will that work?
Thanks
J
Yes, you can definitely freeze it. Our suggestion is to double wrap it in plastic wrap before putting in the freezer.
I made this it was delicious. I forgot to read the ending when it says let it set for 15 mins. I kept putting it back in the oven as it looked very runny in the middle. Luckily, it tasted good, and it was eaten by family members and myself.
My husband from France really enjoyed it! He said he prefers it with summer cherries. I used raspberries and it was delicious!
Is it custard? Is it cake? It’s kind of like a custard cake–creamy and velvety and sooo good. Plus it’s easy to make. I like eating this for breakfast.