Description
A low-carb twist on a classic French dessert! This keto blueberry clafoutis is light, creamy, and bursting with juicy blueberries. Perfect for brunch, dessert, or guilt-free snacking.
Ingredients
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4 large eggs
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¾ cup heavy cream (or full-fat coconut milk for dairy-free)
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½ cup almond flour
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⅓ cup erythritol or monk fruit sweetener
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1 tsp vanilla extract
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¾ cup fresh or frozen blueberries
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¼ tsp salt
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1 tbsp butter (or coconut oil for dairy-free)
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9-inch pie dish or baking dish with butter or coconut oil.
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In a bowl or blender, mix eggs, cream, almond flour, sweetener, vanilla, and salt until smooth.
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Pour half the batter into the dish. Scatter blueberries over it.
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Pour the remaining batter to cover the blueberries.
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Bake for 35–40 minutes, or until edges are golden and center slightly jiggles.
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Let cool 15–20 minutes before slicing and serving.
Notes
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For mini versions, use muffin tins and bake 20–22 minutes.
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Don’t overfill with blueberries—they release moisture and may affect texture.
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Let cool before slicing to allow full custard set.
Nutrition
- Calories: 185
- Fat: 16g
- Carbohydrates: 4.5g
- Fiber: 4.5g
- Protein: 6g