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Keto Blueberry Clafoutis with Whipped Cream

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.
Serves 8

Equipment:

  • 9-inch round baking dish or pie dish

Ingredients List

  • 2 tsp butter, softened
  • 1/2 cup half-and-half
  • cup heavy cream, divided
  • 1/3 cup erythritol-based granulated sweetener, such as Swerve
  • 2 tsp vanilla extract
  • 3/4 tsp xanthan gum
  • sea salt
  • 4 large eggs
  • 3/4 cup almond flour
  • 1 cup fresh blueberries
  • 3 tbsp erythritol-based powdered sweetener, divided (we used Swerve)

Instructions

  • Preheat oven to 375°F (190°C). Grease the baking dish with the butter, then place it on a rimmed baking sheet.
  • In a blender, combine the half-and-half, 3/4 cup of the heavy cream, the granulated sweetener, vanilla extract, xanthan gum, 3/4 teaspoon 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 3/4 cup heavy cream and 1 1/2 tablespoons of the powdered sweetener. Whip on medium-high speed until soft fluffy peaks form.
  • Dust the remaining 1½ tablespoons of powdered sweetener over the top of the clafoutis and serve warm or at room temperature with whipped cream.

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Credits

RecipeEric Lundy

PhotographyErin Ng

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