This gluten free blueberry clafoutis is a delightful twist on the classic French dessert, made with low carb, gluten free ingredients. It’s a perfect blend of simplicity and elegance, combining fresh blueberries with a custard-like texture that feels indulgent without the guilt. Dairy-free, sugar-free, and gluten-free, this dessert also suits those following a paleo lifestyle.
What Makes This Blueberry Clafoutis Special?
The traditional clafoutis uses flour, sugar, and milk, but this version keeps it low-carb by swapping in almond flour, coconut oil, and low carb sweetener. The blueberries provide natural sweetness and burst with flavor in every bite, while the ground cardamom or cinnamon adds a warm, aromatic touch. Whether enjoyed as a dessert, snack, or even a breakfast treat, this clafoutis offers versatility without compromising on flavor.
Low Carb Ingredients that Shine
- Almond Flour: A gluten free alternative to traditional flour, almond flour adds a slightly nutty flavor and helps keep the carbs low while maintaining a soft texture.
- Blueberries: Rich in antioxidants and naturally low in carbs, blueberries are the perfect fruit for keto desserts, bringing freshness and sweetness without added sugar.
- Coconut Oil: Used to grease the pan, coconut oil adds a subtle richness and keeps the clafoutis dairy-free.
- Low Carb Sweetener: As keto-approved sugar substitutes, monkfruit, erythritol and allulose sweeteners provides the sweetness without spiking blood sugar levels.
Serving Suggestions for Blueberry Clafoutis
- Breakfast or Brunch: This clafoutis can be served as a lighter breakfast or brunch dish. Pair it with a dollop of dairy-free yogurt or a handful of fresh berries for a balanced meal.
- Dessert Delight: Dust the top with a keto-friendly powdered sweetener for a beautiful, sweet finish. It pairs wonderfully with a side of whipped coconut cream or banana ice cream.
- Snack Time: Enjoy a slice of this clafoutis as a snack—it’s satisfying without being too heavy and keeps you full with its protein-packed eggs and almond flour.
How to Make It Your Own
While this recipe is delicious as-is, there are plenty of ways to personalize it:
- Spice Variations: Swap out the cardamom for cinnamon or nutmeg if you prefer a different spice profile. A touch of lemon zest can also add brightness.
- Fruit Options: If blueberries aren’t your favorite, you can easily substitute them with raspberries, blackberries, or even a mix of low-carb berries.
- Nut Milk: Use your favorite unsweetened nut milk—whether it’s almond, cashew, or coconut milk—to achieve the right level of creaminess without dairy.
Storing and Reheating Your Blueberry Clafoutis
This gluten free blueberry clafoutis is best served warm but can easily be stored for later. Keep it in an airtight container in the fridge for up to 4 days. To reheat, simply place it in the oven at 300°F for about 10 minutes or microwave for a quick warm-up. The clafoutis can also be enjoyed cold, especially if you prefer a more custard-like texture.
Health Benefits of Blueberries in Keto Desserts
Blueberries are low in carbs compared to many other fruits and have numerous health benefits. To start with, they are packed with antioxidants, which help protect your body from free radicals. They also contain vitamins C and K, making them a nutritious addition to any keto or low-carb diet. Combined with the healthy fats and protein from the eggs and almond flour, this dessert helps keep you satisfied while supporting your wellness goals.
Blueberry Clafoutis (Gluten Free)
Ingredients
- 2-½ cup blueberries
- 1-½ tablespoons coconut oil
- 3 eggs
- ¾ cup unsweetened nut milk of choice
- ⅔ cup almond flour
- Pinch of salt
- ⅓ cup low carb sweetener
- ¼ teaspoon ground cardamom or cinnamon
- ½ teaspoon vanilla extract
- Low carb powdered sweetener for dusting
Instructions
- Preheat the oven to 350°F.
- In a glass baking dish (pie pan or similar) grease with coconut oil across the bottom and up the edges.
- Sprinkle 1 tablspoon of sweetener across the greased pan. Tip and tap the pan to make sure that it is completely covered.
- Place blueberries across the pan in an even layer.
- Whisk eggs and remaining sweetener.
- Add almond flour, unsweetened nut milk, salt, cardamom, and vanilla extract.
- Mix well.
- Pour over blueberries in the prepared dish.
- Bake at 350°F for 45-50 minutes until risen and a toothpick inserted into the center comes out clean.
- Once you remove it from the oven it will deflate.
- Allow the clafoutis to cool slightly before serving.
- Top with low carb powdered sweetener.
