DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Blackberry Clafoutis

Prep: 10 mins | Cook: 45 mins | Total: 55 mins | Servings:8..

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Blackberry Clafoutis Blackberry Clafoutis Blackberry Clafoutis
Sticking to a low carb diet - or any diet for that matter - can be challenging for most, especially when it comes to resisting those cravings for something sweet. Thankfully, I've got many sweets and desserts recipe. As a huge fan of Atkins ... Atkins ALSO has a large collection of diet dessert recipes you can enjoy guilt free! Today, I'd love to share with you a diet-friendly recipe based on a classic French dessert, Blackberry Clafoutis.

Clafoutis - pronounced kla-foo-tee, sometimes anglicized as "clafouti," and more correctly (but esoterically) known as a "flaugnarde" - is a French dessert composed of blackberries arranged in a buttered dish and covered with a thick batter.

Traditionally, this comforting dish was baked with cherries, including the pits! The cherry pits contain a glycoside called amygdalin, the active chemical in almond extract, lending to the unique and specific taste. In order to go for lower carbs, we opted for black berries. Plus, who really wants pits in their dessert. They're the pits!

Finally, the recipe uses a cup-for-cup sugar substitute and stevia (a fantastic synergistic combination), so you can enjoy this dessert while still keeping your carbs low.

Enjoy your clafoutis!

Storage Tip: Clafouti should be served warm, but if you're not trying to finish the entire dish in a day, you can store it in the refrigerator for up to 3 days.

. .
Ingredients Calories Fat Protein Carbs Fiber SA's Net Carbs
6 oz (168g)  fresh blackberries, washed and dried 72.33 1.17 2.33 17.5 9.33 0 8.17
1/3 cup (80g)  granular cup-for-cup sugar substitute 0 0 0 80 0 80 0
1 pinch (0g)  powdered stevia (optional) 0 0 0 0 0 0 0
1 tsp (4g)  vanilla extract 11.54 0 0 .5 0 0 0.5
4 large (200g)  whole eggs, room temperature 286 20 26 2 0 0 2
1/4 tsp (.5g)  salt 0 0 0 0 0 0 0
6 tbsp (42g)  almond flour 240 21 9 9 4.5 0 4.5
1 cup (238g)  cream, heavy whipping 821 88 5 7 0 0 7
1/4 cup (56g)  unsalted butter, melted 400 44 0 0 0 0 0
1/2 tsp (2g)  almond extract 5.77 0 0 .25 0 0 0.25
1 tsp (2g)  fresh lemon zest (peel) 1.94 0 .02 .5 .22 0 0.28
1/2 tsp (1g)  ground cinnamon 0 0 0 0 0 0 0
Totals (of 8 Servings): 1838.58 174.17g 42.35g 116.75g 14.05g 80g 22.7g
Per Serving: 229.82 21.77g 5.29g 14.59g 1.76g 10g 2.84g *

Method:

  1. Preheat your oven to 325°F. Grease a 1 quart shallow baking dish with butter. Arrange the blackberries in the baking dish and set aside for later.
  2. Whisk together the eggs, granular sugar substitutes, salt and almond flour. Add the cream, melted butter, vanilla, almond extract, lemon zest, and cinnamon; whisk it all together to combine.
  3. Pour the resulting mixture over the blackberries. Carefully place in your oven and bake for 35-45 minutes or until the dish is puffed, golden, and set in the center. Cool for 20 minutes, then serve the dish warm or refrigerate for up to 3 days.

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* Learn More: More about this recipe and nutrition ...

Comments

I want to try this soon, looks yummy. :)

 Tiffany Watts  9/9/2016

 (Reply)

Hi! DJ, This was my first recipe to try of yours- LOVE it! I'm a minimalist with ingredients so I use either frozen (thawed) blueberries or cherries (can't eat raspb. seeds) with vanilla, salt, almond flour, cream and butter. I do not use sweeteners- they get my sweet tooth going. It turns out beautifully. I double the recipe since we have a big family. DELICIOUS!!

I got your book in the mail yesterday- I am in heaven! God Bless!

 Eliz~  8/25/2016

 (Reply)

Hi DJ, just wondering if I could make these in individual dishes.  Like the ones you would use for Creme Brûlée?.  Would I need to make an adjustment to baking time?  Also, for Creme Brûlée, would Swerve carmalize with the torch? Love your site, cookbook and your recipes. Keep um coming. 

 Barrie  8/4/2016

 (Reply)

---Reply posted by DJ on 8/5/2016
Hi Barrie. Thank you! Yes, you could do individual portions. I'd just bake for a little less long. Also, I've never tried to torch Swerve, but word on the street is ... it'll scorch up just fine! If you do it, please report back. I'm curious!

It turned out great! I used Trader Joe's Coconut Cream (not milk), it has an emulsifier in it, so I just shook the can really well and it was uniformly thick when I poured it. The Clafoutis may be a little more compressed than normal, but I've not made one before. It rose in the oven, but did deflate some after it cooled. I looked it up and what I've read said that is normal, is it? I've read that is should have a flan-like texture, and mine does. I baked at 325 for 35 minutes, then switched my oven to convection, still at 325, for another 10 minutes. It is beautiful and golden on top! I'm just now having some leftover for breakfast, with a dollop of coconut cream and a sprinkling of toasted pecans. This will be my go-to dessert for guests, it couldn't be easier! I'm going to experiment with hazelnut flour, and dark chocolate chunks instead of fruit. You've create a monster!

 Ingrid  5/29/2016

 (Reply)

---Reply posted by DJ on 6/2/2016
Yep! The emulsifier helps. When reading your original comment, I assumed you were more of a Paleo type and assumed that your coconut milk probably didn't have an emulsifier. The emulsifier will definitely help to keep it from breaking (but won't altogether stop it, if the emulsion is pushed too hard or the fat to liquid ratio is knocked too far out of whack). In any event, it sounds like a winner. I'm thrilled it worked and I'm glad you enjoyed it! :-)

I would like to make this as soon as I go to the store for more blackberries! I have been avoiding dairy for over a year now. Would I be able to substitute coconut cream for the heavy whipping cream? I notice a lot of your recipes have heavy cream, like the creamed spinach. I want to try that with coconut cream too. In general will coconut cream work in place of heavy whipping cream? 

 Ingrid  5/28/2016

 (Reply)

---Reply posted by DJ on 5/28/2016
Hi Ingrid, coconut cream and dairy cream cannot always be used interchangeably. It depends on the recipe and often it depends on the coconut cream being used. Some are more fragile, than others. Coconut cream is very high in fat and can turn into essentially a pool of coconut water with coconut oil, floating in it (meaning, it'll separate). I DO think that this will work, but I am not positive. I have not tried it. I am less convinced it will work with the spinach and fear that it'll break. I also feel that the coconut flavor would be a bit too pronounced. That said, if you do this a lot, your tastes will change to accommodate the common coconut flavor. I am not sure if I answered your question ... I just know that coconut milk and cream CAN be fragile and can break. I hate to have you try something that SHOULD work, only to find yourself dealing with a big puddle of hot coconut oil. I think both CAN work, but tread carefully ...

And just ate some and it's fabulous!!!!

 tina  1/23/2016

 (Reply)

---Reply posted by DJ on 1/25/2016
YAY!!! Save me a bite! ;-)

Just made this and it looks just like the picture which is new for me!!!!  Sometimes the recipes you find for low carb are huge fails!!!  All of your recipes are so good and come out just like they look!!!  thanks!

 Tina  1/23/2016

 (Reply)

Made this with a small-medium peach (comes out to about same carbs) and was incrediblly delicious. 

 Dean  5/6/2015

 (Reply)

---Reply posted by DJ on 5/6/2015
Awesome, Dean. Glad to hear it! :)

Just shared this on my Facebook page, DJ. Looks like a wonderful dessert for summer berries! 

 Lauren B.  4/28/2015

 (Reply)

---Reply posted by DJ on 4/28/2015
Thank you, Lauren! It is! Let me know if I can ever return the favor! :)

Hello,  I am hoping to start Low Carb soon.    As I gather recipes I noticed that a few of your recipe titles are ORANGE, but the majority are in black print. What does the orange print signify?
Thanks

Laura 

 Laura  4/17/2015

 (Reply)

---Reply posted by DJ on 4/17/2015
Hi Laura, mostly it's just related to being a pretty color. However, if you're referring to the recipe titles at the top-right of this page, those are recipe LINKS. The orange ones are ones you've clicked on. The rest ... you haven't. It's a way to help people see where they've been. Does this sound right?

I have been noticing a lot of low carb recipes use almond or coconut flour and milk.  Is there any other substitute?  I am allergic to coconut and tree nuts (almonds, pecans, walnuts...)

Thank you! 

 Lisa  3/19/2015

 (Reply)

---Reply posted by DJ on 3/19/2015
Hi Lisa, generally ... yep! Almond flour is pretty easy to substitute. Use sunflower seed flour. This is a solid alternative, basically right across the board. When heated, it can turn a funny shade of green/blue, but the color change is totally harmless. Regarding almond and coconut milks, you can typically use regular milk and/or cream. Other milks like soy or hemp are also possibilities. Keep in mind that different recipes may call for different substitutions, but for the most part these suggestions will work 98% of the time. The one that IS a pickle to substitute, however, is the coconut flour. This one is very unique and I know of no other flour type that duplicates it, exactly. On this one, my suggestion isn't very helpful, but ... it's to "find another recipe". Let's say you find a wonderful lemon-poppyseed muffin, but it contains coconut flour. My suggestion is to keep searching. There's a good chance that you'll find an alternate recipe that doesn't use it. You MAYBE could use something like ground chia seeds, tripling the amount and reducing an egg per tbsp. of coconut flour ... and this has a strong chance of working a lot of the time, but you'll need to add a little extra liquid and ... different recipes will have unexpected results. It's a direction you can experiment with, if you're feeling brave and want to really learn how to substitute coconut flour with chia, but ... expect some landmines in there ... If you're not feeling brave ... search for an alternate recipe. I hope this helps! :)

I just made this for dessert tonight and it was awesome!  All of your recipes I have made have been excellent.  Thanks!!

 Cheryl  2/9/2015

 (Reply)

---Reply posted by DJ on 2/9/2015
Fantastic! Thank you for the kind words! :)

I tried this was very good as a dessert, I was wondering if you have any ideas on how do I use blackberries as a breakfast meal .... https://www.zicnk.com

 Darryl  12/14/2014

 (Reply)

Made this tonight for our dessert and used fresh halved and pitted cherries. It's stonefruit season here in Australia and thought it would be a lovely way to use up some cherries. Such a super easy and delicious recipe. Adding it to my favourites now so I can do this again and again.  Thanks :-)

 Glenys  12/8/2014

 (Reply)

LOL!! Thank you for the kind words, Robin! I’m so sorry for the delay in my response, but … as I’m sure you know, I’ve been moving … which has been a bit of a pickle. That’s wonderful that you’re sneaking some low-carb food into your menus. I think well done food … is just well done food! It doesn’t much matter what the underlying philosophy is. With a healthy enough blend of ideas, one could eat “low-carb” all day, every day, know it’s good food … and never once be the wiser! ;) Books … on their way! :D<br /><br /> Glad you liked it, Lora! <br /><br /> Nutmeg, Yep! I see no reason you couldn’t use your blackberries. If you’ve been freezing them, just toss them into the batter frozen. They’ll warm up and cook. There’s really nothing I can think of that will prevent them from softening and leaking a bit, as they cook. Starting frozen is about the best bet, but they’re still going to soften and bleed, but … they’ll also taste quite nice!

 DJ  11/11/2014

 (Reply)

I have several bags of frozen blackberries in my freezer - we have a blackberry bush in our backyard that had a bumper crop. Can I use those? How would I keep them from being too juicy/mushy?

 Nutmeg  11/11/2014

 (Reply)

Delicious.

 Lora  11/3/2014

 (Reply)

DJ! This looks so yummy!!!! I think I will try it out with Blueberries, (hubby cant have anything with a lot of seeds due to diverticulitis :( So I tweak some things just for him to enjoy! As you know (or maybe not, I know you have a tons of people you chat with on a daily basis, BUT I have said in the past that I have saved everything I try from your site, and some others that you point us to, face book as well, which means I have started you a cookbook in my house! My family is always asking "So what does DJ have you cooking today?" :)As well as I have put some of this flare into my job at the local café, But shh don't tell, they would never guess that today's special is All LOW CARB! :)I can not wait to be able to buy your real cookbook!! Nor can I wait for that darn ice cream one!! Again thanks for all you share with us! I've enjoyed getting to know you though your awesome recipes/blog! Many blessing to you as you head back down to Mexico!

 Robin Goodnight  10/16/2014

 (Reply)

Roxana ... FIXED! I'm so sorry ... Thank you for pointing it out!<br /><br /> <em>(Note to self: Proof read your stuff TWICE, next time. DOH!)</em>

 DJ  10/15/2014

 (Reply)

Hi Libby, I'm partial to Swerve Sweetener, but really any cup-for-cup sweetener will do.

 DJ  10/15/2014

 (Reply)

Just a couple of questions... the ingredient list says 1/4c. melted butter, and the written instructions say 1/3c. Which is correct? Also, the ingredients say 1 tsp vanilla, divided. But I didn't see anything in the instructions about dividing it, or where a second round of vanilla would be added. Thanks for tweaking so people like me who can only cook with a recipe can follow it. lol

 Roxana  10/14/2014

 (Reply)

What sugar substitute do you use?

 Libby  10/14/2014

 (Reply)

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