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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.
Servings: 8 One Serving: 1 slice
Equipment
- 9-inch round baking dish or pie dish
Ingredients
- 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.
Nutritional Information - Macros
- 241 Calories
- 21 g Fat
- 4 g Protein
- 7 g Total Carbs
- 1 g Fiber
- 6 g Net Carbs
Tips
- Swap the blueberries for blackberries or raspberries, adjusting the macros accordingly.
- Leftovers make a great breakfast!