It would seem that I am now officially in the business of taking special requests on my blog. I love this fact. When I started this blog, I had no idea or expectation of where it would go. It is beyond thrilling that it would connect me to so many wonderful people. And to have readers who have faith enough in my baking abilities to make special requests? Well, let’s just say that the word “flattered” doesn’t even begin to describe it. I have had two special requests in the past few weeks. The first, from Diane, was for a low carb copy cat version of The Olive Garden’s Lemon Cake. Diane, I am working on this, I promise. It’s just a very large cake so I am saving it for a time when I have company to help us eat it!
The second request I received came through the All Day I Dream About Food Facebook page, from Kay. She wanted to see a really creamy low carb clafoutis recipe. Never one to back down from a challenge, I knew I had to take this on. It certainly didn’t hurt that I’d been thinking of making clafoutis for quite some time. Not only had I never made clafoutis before, I am fairly certain I’ve never even tasted it, but I always loved the look of it on other blogs. And it seemed like a simple enough dessert to make, somewhere between a custard and a cake. Since it doesn’t contain a lot of flour to begin with, it seemed perfect for a gluten free, low carb makeover.
Sadly, the first thing that had to go were the cherries. The typical clafoutis is a cherry clafoutis, and I adore sweet, ripe cherries. But they aren’t particularly diabetic or low carb friendly. Thank goodness that my beloved raspberry, which is relatively low in carbs and high in fiber, was willing to play the roll of the cherries in my version. I knew I would be replacing the wheat flour with almond flour, and I thought it would be nice to bring the almond flavour to the forefront, as almonds and raspberries go so well together. I sprinkled the top with sliced almonds and a little additional erythritol. And since clafoutis strikes me as a rather “grown up” dessert, I thought I would throw a little Amaretto in there to really play it up.
I consulted quite a number of clafoutis recipes online, and what struck me most is how much they all varied. Some contained quite a bit of flour and less eggs, making the dessert more cakey, and some were heavy on the eggs and light on the flour, making more of a custard. Kay requested a creamy clafoutis, so I opted to lean more towards a custard, heavy on the eggs and cream. But knowing that almond flour behaves very differently than wheat flour, I also opted to add a bit more of it to give the dessert some structure (i.e. so it didn’t sink too much in the middle after being baked!). All of this was really a shot in the dark, because I really had no idea how it would turn out.
The Results: Having never made or tasted clafoutis, I really have nothing to compare this to, and I have no idea whether it will live up to Kay’s expectations. What I can tell you is that it’s delicious, with a perfect balance of raspberry and almond flavours. It was definitely more custard than cake, very moist and dense and studded with fresh berries. It wasn’t exactly “creamy” in texture, the way a creme brulee or a pudding would be. It was thicker than that, but it also didn’t have the crumby texture of a cake. From all the descriptions I have read of clafoutis, it seemed about right to me! And the sliced almonds on top became almost crisp, adding a nice textural difference to the rest of the dessert.
Perhaps Kay will do me the honour of giving it a go and letting me know what she thinks! Or if she tinkers with it and makes some modifications, she can suggest them to me. But I do love this as is and can definitely recommend it as a delicious dessert and a fabulous use of fresh raspberries. It’s actually really great for breakfast too. I should know, I had it two mornings in a row.
Raspberry Almond Clafoutis
¾ cup almond flour
¼ cup plus 2 tablespoon granulated erythritol
4 large eggs
½ cup whipping cream
2 tablespoon Amaretto (optional)
½ teaspoon almond extract (increase to 1 teaspoon if omitting Amaretto)
6 drops stevia extract
1 cup fresh raspberries
¼ cup sliced almonds
Preheat the oven to 325F and butter a ceramic or glass pie or tart pan.
Whisk almond flour and ¼ cup granulated erythritol together in a small bowl, breaking up any clumps with the back of a fork.
In a large bowl, whisk eggs, cream, Amaretto, almond extract and stevia extract until thoroughly combined. Whisk in almond flour mixture until smooth.
If you have time, let mixture rest at least half an hour.
Arrange raspberries over the bottom of prepared pan and pour batter over. Sprinkle with sliced almonds and remaining 2 tablespoons of erythritol.
Bake 30 to 35 minutes or until set and top is light golden brown.
Serves 8. Each serving has a total of 15.4g of carbs and 3.4g of fiber, but only 6.4g of carbs if you subtract erythritol. Total NET carbs = 4g.
Beth Healey says
Carolyn, This is such an easy and awesome dessert. I had never made a clafoutis before. I made it for my girlfriend for her birthday. I can’t wait to make one for myself!
Thank you for all your wonderful recipes.
I cant get erythritol up in Northern Alberta, Canada. I have Swerve, Splenda or stevia drops….which should I use and how much? Please and thank you 🙂
It was delicious. I am making one right now that I am using blackberries and lemon zest….hoping it is just as good!
Grace Thomas says
Recipe looks and sounds fantastic. I note that you use the liquid stevia extract. I am unable to use stevia, aspartame or sacaraine. Could agave or honey be used and if so, how much?
Are you trying to just replace the stevia but still use erythritol?
Jean B. says
I was thrilled to see YOUR recipe right at the top of the list when I did a search for a low-carb clafoutis! Way to go, Carolyn!
I have been thinking off and on about LC clafoutis for breakfast. (Just don’t tell anyone how evil I am!) Before I try this recipe, may I ask whether you were using Honeyville almond flour at this point, or were you using the almond flour that is more like an almond meal? I think the clafoutis would hang together well either way with those eggs, but I’d still like to know.
Thanks!!!! You are such a genius! You and the other Low-Carb Friends have actually gotten me back in the kitchen, where I am even doing my own experiments. Gasp!
Awesome, Jean! I think this was with Honeyville, because it doesn’t have the dark flecks of almond meal with skins. I think it would be best with Honeyville anyway!
Jean B. says
Thank you, Carolyn. I was not sure when you started using the finer almond flour as vs. what is easily found in local stores. I do have my precious Honeyville almond flour. I see it is time to start using that. Thanks again!
this was SSSSOOOOOO delicious! I’m in love with all of your recipes! I have yet to try one out that I didn’t love and want to selfishly hoard for myself! thanks so much for always sharing your great recipes!
Megan's Cookin' says
I didnt know you took requests, this is great news! 😉
The clafoutis looks incredable.
I'm dying to try a clafouti dairy free, its great to see that I could do it for my gluten free friends too!
Roxana GreenGirl says
i love clofoutis, if it wasn't for the eggs, aye aye aye, what a feast it would be.
I think you did a wonderful job for the first time, what a great idea to use raspberries instead.
Yes, I would definitely like this!!
Eating Deliciously says
I've never used almond flour before but this combination of flavors sounds fantastic!
What a gorgeous dessert. You are so talented at taking all sorts of foods to a healthier level.
First the muffins, now this clafoutis — I am seriously considering turning this coming weekend into a baking one! Your clafoutis looks soooo 100% perfect. Simply beautiful.
Baker Street says
Sounds perfect!! I'd love to try it right now! Lovely clicks too!
This dish looks PERFECT…Thanks for sharing this.
EA-The Spicy RD says
Wow! Beautiful clafoutis! I've been thinking about making a gluten-free version for awhile now, and your recipe looks delicious! Thanks so much for stopping by my blog-so happy to have found yours! Love your photos!
OMG – Dear Carolyn you totally aced it!! First the raspberries and then the creamy custardy not too sweet total perfection! I had to use vintage Armagnac and raspberry ex. from Cake Castle as I did not have the other ingreds. Totally superb and served with a dollop of creme fraiche and a glass of champagne – life is worth living!!!! Thank You – You ROCK. Karen (Kay) Crete
ps – maybe you will allow me another request in the future – it is a toughie!
Thank you Kay for request:)))) This looks amazing as always..very light yet looks so wonderful and full of flavor for sure! Thanks for sharing it sweetie, you always have something good to share with us!!!(and I buzzed):))
Kim - Liv Life says
Nicely done, as always, Carolyn! I have to agree with Christiane, I'll take raspberries over cherries any day. I didn't know they were low-carb friendly! They are my all time favorite, and the guy at the farmers market now even saves a basket for me if I'm late.
I've never actually had one of these guys either, but I'm thinking this will do just fine!!