Quick Summary: A classic French custard dessert made low carb with almond flour, eggs, fresh cherries, and a touch of amaretto. It bakes up golden and custardy, somewhere between a flan and a thick pancake. Cherries run higher in sugar than most low carb fruits, so blueberries or blackberries work as a lower-sugar swap if you want to keep it stricter. Prep: 15 min | Cook: 35 min | Serves: 8. Low carb, not strict keto as written.
Jump to: RECIPE | How to Make Clafoutis | More Low Carb Desserts | FAQ
Clafoutis is one of those French desserts that sounds more complicated than it is. It’s essentially a baked custard studded with fruit, and it comes together in a blender.
This version uses almond flour instead of wheat and a sugar substitute for the sweetener, which keeps it low carb without losing the custardy texture that makes clafoutis worth making in the first place.
Cherries are the traditional fruit and they’re what make it look dramatic in the dish, but they’re on the higher end of the fruit sugar scale. If you’re keeping things stricter, blueberries or blackberries swap in beautifully and bring the sugar content down significantly.
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The ingredient and recipe details are listed in the recipe card below. In short:
How to Make Low Carb Clafoutis
- Blend almond flour, eggs, unsweetened almond milk, heavy cream, sweetener, salt, vanilla, lemon zest, and optional amaretto until smooth.
- Pour into a greased baking dish, drop in halved pitted cherries, and bake at 350°F for 35-40 minutes until golden brown.
- The clafoutis will puff up while baking and deflate slightly as it cools. Serve warm or at room temperature.
More Low Carb Desserts
The cherry clafoutis below is a dessert made with cherries, but on a relative scale it is lower in carbs than most fruit desserts. Custards, like this rhubarb custard and flans like this Mexican orange flan are great options for including fruit on a low carb lifestyle.
The strawberry balsamic panna cotta or the low carb blueberry crumble shown below are excellent summer options.
FAQ
A traditional French dessert, essentially a baked custard studded with fruit, usually cherries. It’s somewhere between a custard and a thick pancake.
Yes, but it won’t be low carb. Use 1 cup all-purpose flour and 1/2 cup granulated sugar for a traditional version.
Low carb, not strict keto as written. Cherries are higher in sugar than most keto-approved fruits. For stricter keto, use blackberries or strawberries and reduce the quantity to about 1 cup.
Yes. Thaw and drain them well first, as excess moisture will affect the custard texture
Any granulated sugar substitute works. The recipe uses Truvia; adjust quantity based on your sweetener’s conversion ratio. Liquid sweeteners will change the texture slightly.
Yes, slightly. It will puff up in the oven and deflate as it cools and that’s normal. The center should be set but still have a gentle wobble when you pull it.
Blueberries, blackberries, and strawberries all work well and are lower in sugar than cherries. Raspberries also work but tend to break down more during baking.
Low Carb Cherry Clafoutis
Equipment
- baking dish 9” round or comparable
Ingredients
- 1 cup almond flour
- 4 large eggs
- ¾ cup almond milk, unsweetened
- ¼ cup heavy whipping cream
- 3 Tbsp Truvia modify for other sweeteners
- ½ tsp salt
- 1 Tbsp vanilla
- 1 tsp lemon zest zest of 1 lemon
- 2 Tbsp Amaretto optional
- 2 cups pitted cherries halved
Instructions
- Preheat oven to 350 degrees. Use butter to grease a 9″ round baking dish or several smaller dishes or ramekins
- In a blender add all ingredients except cherries and blend to mix thoroughly1 cup almond flour, 4 large eggs, 3/4 cup almond milk, unsweetened, 1/4 cup heavy whipping cream, 3 Tbsp Truvia, 1/2 tsp salt, 1 Tbsp vanilla, 1 tsp lemon zest, 2 Tbsp Amaretto
- Pour mixture into the baking dish(s) and drop in halved cherries to cover (they will sink a bit)2 cups pitted cherries
- Place in middle rack of oven and bake 35-40 minutes or until golden brown on top. Remove and let cool in dish. It will puff up while baking and deflate in the middle upon cooling. That’s OK…it still looks and tastes great.
Hi, the prep time says over 9 hours. Is that correct?
Whoa, I don’t know how that 9 hours got in there? Thank you for the comment and yes the prep time should be 15 minutes, not 9 hours and 15 minutes lol.
Thank you for this! We are in San Diego and there are many fresh cherries to work with!
Wonderful! California is so lush with produce and fruit. I love their farmers’ markets!