Low carb raspberry clafoutis
- 1 tbsp 1 tbsp butter or coconut oil, melted
- ¾ cup (4¾ oz.) 180 ml (140 g) Greek yogurt (0% fat)
- ¼ cup 60 ml unsweetened almond milk
- 3 3 large egglarge eggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- ½ tsp ½ tsp vanilla extract or almond extract
- 1 1 pinch salt
- ½ tsp ½ tsp baking powder
- 1 cup (41⁄3 oz.) 240 ml (130 g) fresh raspberries
- Preheat the oven to 375°F (190°C).
- Melt the butter. Use a pastry brush to lightly grease an 8-inch (20 cm) pie dish with melted butter. Reserve the rest of the butter for the batter.
- Add the Greek yogurt, almond milk, eggs, almond flour, erythritol, vanilla extract, salt, baking powder, and remaining melted butter to a blender. Blend on medium speed for 10 seconds until combined.
- Arrange 3/4 of the raspberries in the buttered pie dish and carefully pour the batter over the raspberries. Dot the remaining raspberries on top of the batter.
- Bake for 30-35 minutes until almost set; it can still have a little wobble in the middle. It will firm up more as it cools.
- Allow to cool and set for at least 5 minutes before serving.
You can use blueberries instead of raspberries for another low carb option.
You can also use frozen berries, just make sure they're fully thawed before adding them.
Almond flour is just a finer version of almond meal. If you only have almond meal, add it to the blender first and blitz it until finely ground like flour. It will give you a lighter result.
For extra protein, you can serve a dollop of Greek yogurt (0%) with your clafoutis.