Easy Keto Blender Raspberry Clafoutis

3.64 from 91 votes

The ultimate spring meets summer dessert! This Easy Keto Raspberry Clafoutis is made in a blender to make it super simple and quick to make.

Prep Time 5

Cook Time 25

Servings

Calories 315kcal

Author Jo Harding

3 large eggs
7 ounces heavy cream (or 200ml)
4 tablespoons butter melted
¾ cup almond flour (or 75g)
¼ teaspoon xanthan gum
5 tablespoons Swerve confectioners (or powdered erythritol or allulose) (or 50g)
¾ teaspoon baking powder

Preheat the oven to 375F / 190C /170 fan.
Grease a 24 cm flan dish or a 10 inch diameter pie dish with butter.
Add all the batter ingredients to a blender, starting with the wet and blend until smooth. Don’t over blend.
Spread ⅔ of the raspberries on the base. Pour over the batter and then top with the rest of the berries pressing them into the batter.
Bake for about 25 minutes until almost set but the clafoutis has a slight jiggle in the middle. Option to bake for 5 more minutes if you like a firmer, totally set clafoutis. I like mine with a slight softer custard feel in the middle. It also firms up as it cools so try not to over cook.
Option to dust on powdered sweetener and serve with whipped cream, Greek yogurt or coconut yogurt.
Storage: In the fridge for up to 3 days.

Net Carbs 3g

This recipe was first published in June 2021.