Keto Raspberry Clafoutis
Whip up this quick blender keto raspberry clafoutis in 30 minutes for a velvety, crustless baked custard studded with tart raspberries. Serve it lukewarm for a creamy center or chilled for a firmer set.
Equipment
- Blender
- 10-inch pie dish or 24 cm flan dish
Ingredients
- 1 teaspoon butter (to grease pan or coconut oil)
- 1 cup raspberries (fresh (or 150g))
- 3 large eggs
- 7 ounces heavy cream ((or 200ml) or canned coconut milk)
- 4 tablespoons butter (melted or coconut oil)
- 3/4 cup almond flour ((or 75g) or 1/4 cup coconut flour)
- 1/4 teaspoon xanthan gum
- 5 tablespoons Monk Fruit Allulose confectioners ((or powdered allulose) (or 50g))
- 3/4 teaspoon baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Instructions
- Set the oven to 375°F / 190°C, or 170°C fan. Let it reach temperature before the filled dish goes in so the custard begins cooking evenly.
- Coat the bottom and sides of a 24 cm flan dish or 10-inch pie dish with the butter reserved for greasing. A continuous coating helps the tender custard release when served.
- Load the eggs, cream, melted butter, and vanilla into the blender before adding the dry batter ingredients and optional lemon zest, then stop blending as soon as everything combines. The mixture should pour freely and look smooth, without a thick cap of foam.
- Distribute two-thirds of the raspberries across the greased bottom, cover them with batter, and gently push the remaining berries into the surface. This divides the fruit between the interior and top instead of concentrating it all underneath.
- Check the custard after about 25 minutes of baking and remove it when the edges hold their shape but the middle still trembles gently. For a firmer finish, allow 5 additional minutes, remembering that cooling will also strengthen the set.
Notes
Texture tip: Choose super-fine blanched almond flour rather than coarse almond meal to prevent a gritty custard, and add liquids to the blender before dry ingredients so the flour does not cling beneath the blades.
Doneness: Remove the dish when the edges are set and slightly puffed while the center still has a gentle gelatin-like wobble. If the surface browns before the middle sets, loosely tent the dish with foil.
Serving tip: Let the baked custard settle before cutting so the wedges hold their shape. Serve lukewarm for a soft, creamy center or chilled for a firmer, flan-like texture.
Storage and reheating: Let excess steam escape before covering and refrigerating leftovers. Warm individual portions gently in short microwave bursts, checking between intervals so the custard does not toughen.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.