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.
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 granulated allulose sweetener (such as RxSugar) or 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
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.
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Credits
RecipeEric Lundy
PhotographyErin Ng
It may be because I am at 2 miles high altitude, but mine came out of the oven hugely puffed up and then fell dramatically when it hit the air. Next time, I will let it sit in the warm oven for a bit before taking it out.
I really need to cover it with whipped cream, because it looks like a quake hit and not a blueberry in sight.
Hi Ryan, thanks for your feedback. I’m sorry to hear that this rose too high and then fell flat. Yes, cooking at high altitude can require some adjustments. I hope that letting it rest in the oven for a bit next time helps!
dans la liste des ingrédients il y a sûrement une mauvaise traduction de moitié moitié, pouvez vous expliquer ce que c’est?
Amazing!
Perfect as written, delicious
I made this for a breakfast treat, and it turned out beautiful! Very, very tasty and satisfying in every way. I didn’t modify anything and it took exactly 45 minutes and my gas range. Thank you!
Looks really good but we have a nut allergy. Is there an alternative to almond flour? Please advise. Thanks.
Hi April. Thanks for your comment and question. You could use coconut flour, but the texture and taste may not be the same.
Half om half wat? Mis ik tekst?
Hi Von, Half and half is similar (but not identical) to light cream in Europe.
Qu’est ce que la “moitié-moitié”?
Half-and-half is similar (but not identical) to light cream in Europe.
We couldn’t believe this was keto. Added a little less sweetener. It’s perfect. We like it warmed or cold. Will try with raspberries. This is so so good
Can you skip the xanthan gum
Xanthan Gum helps ingredients bind together, kind of like corn starch, so it cannot be skipped unless you find a substitute.
Hello, I’ve been reading negative comments about any “gums” that have been added into our food products. I do not think it’s good for us to use these items. Thank You.
Thanks very much for your comment, Maria. Using small amounts of xanthan gum or other gums is unlikely in keto dessert recipes occasionally is unlikely to be harmful. However, feel free to leave them out of the recipe if you like, with the understanding that the texture may not be the same as the original recipe.
I always substitute Xanthan gum in recipes with psyllium husk (2 to 1), chia seeds (soaked), flax seeds (soaked) or ground flax seeds. I tried chia with this recipe and it turned out just fine. I find that there is no need EVER to use Xanthan gum anywhere. I also did not use any sweetener at all, and just a bit of vanilla in the whipped cream. The ingredients themselves are yummy on their own.
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.