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.
The Mom Chef says
Bravo on another huge success. I'd have preferred the raspberries over cherries even if low carb considerations weren't needed! I lover the addition of the amaretto as well. I also like my clafoutis creamy instead of cakey. In short, you made this perfectly. 🙂
Lizzy says
Carolyn! You are such a gem…if I didn't already know this, this blog post would have convinced me. And this clafouti looks amazing…you are the Queen of GF!!!! xoxo
Kate@Diethood says
Carolyn, I think Kay will love it! I sure do!! Raspberries, almonds, amaretto…delicious!
The Cilantropist says
I think it is awesome that your GF readers are making requests! they know you are an expert and can make something great!! 😉 And this clafoutis is definitely greatness, raspberries and amaretto together for the win!
dwidlebug says
Stumbling upon your blog for the first time. Those raspberries just look wonderful, specially I like almond on the top.
Cookin' Canuck says
I have a feeling Kay will be thrilled. This looks and sounds really good.
Jan says
I love amaretto, and with the raspberries, what a great idea! Must be a wonderful dessert. Can't wait to try 🙂
Sanjeeta kk says
What lovely dessert and such beautiful pictures! A recipe to keep for sure.
tanja says
Oh my, that is an amazing looking clafoutis!!! I fell in love with my clafoutis version with nectarinese & raspberries, but I think this combination of raspberry and almonds could even top it!;) Haven't tried it yet but it MUST BE good! I'm noting this! Thank you so much for sharing!
And,the photos are beautiful…
The Procrastobaker says
This really DOES look absolutely delicious, and its so lovely and talented of you to make things like this by request, i wouldnt know where to start! Gorgeous recipe and post too, i have never had a clafoutis but if i decide to give it a shot (as lets be fair, its bound to be yummy with that combo of ingredients!) then this is the recipe for me 🙂
Lwbookeater says
This is one of the prettiest clafoutis I've seen in a while! And gluten free to boot! Thank you for sharing the recipe – think I'll be trying this one!
Kelly @ Eat Yourself Skinny says
This looks absolutely delicious! Your pictures are gorgeous, saving this recipe for sure! 🙂
Heidi @ Food Doodles says
That looks great! I'm going to have to keep this in mind for my parents. We have a ton of raspberries right now and they're low-carb. Awesome!
Terra says
I honestly have never heard of clafoutis, but wow does it sound lovely! You are pretty fantastic, I can totally understand people requesting recipes from you:-) Your gluten free recipes are so fun to learn from, thank you!
Hugs, Terra
Katrina {In Katrina's Kitchen} says
Oooh! Pick me! Pick me! I'm a grown up!!! Looks great! ♥- K
Susan says
You had me at amaretto! Looks gorgeous! So decadent!
Charlie says
I love clafourti but never made it myself! Definitely love the lots of eggs versions!
I only had cherry clafouti before but I definitely need to try it with raspberries. I have a thing for raspberries ;).
Parsley Sage says
Ppfffth. Who needs cherries when you've got raspberries, almonds and booze!? This looks amazing and its even more incredible that its the first time you've made it. THAT'S why you get special requests 🙂 Buzzed!
marla {family fresh cooking} says
The raspberry Amaretto is such a great pairing in this clafoutis! Yum 🙂
Cassie @ Bake Your Day says
This sounds wonderful and I love all of your adaptations. I would prefer raspberry over cherries and those almonds look great on top, great recipe!