I wanted to get this low-carb-adjusted recipe for Clafoutis up before Easter in case there are a few of you out there wondering what to serve for dessert tomorrow. I have taste-tested this over the past few days using three different flour options – Carbquick, almond flour and coconut flour. I’ve also made it with raspberries, blueberries and peaches (with pecans) just to see how wonderful it would taste with each. Traditionally, clafoutis (klafutee) is made with fresh cherries, but for a low carb option, those cherries are just too high. My brief research said that this dish made with other fruit is actually called flaugnarde (flaonard, I think). Whichever name you use for it, call it delicious!

Although a bit like a souffle, it is very easy to make. The fruit is layered on the bottom of a buttered dish, a cream egg and flour mixture poured over it, then baked. The flour forms a tender pancake-like crust with a layer of custard below, surrounding the fruit. Put a little whipped cream or a scoop of low carb ice cream on top and it’s a light, wonderful dessert. I even had one for breakfast and it was great.

Raspberry or Blueberry Clafoutis

Giving credit where it is due, I first saw this recipe on All Recipes web site from Chef John. I simply adapted it for low carb and for two people. The full flour version for 6 people is on their web site. Having said that, I’d also note that this is a traditional French recipe.

This recipe works wonderfully for low carb flour, such as Carbquick or LC foods or Bob’e Red Mill baking mix. It doesn’t work as well with coconut flour. See the coconut flour recipe after this one to use it.

1/4 cup blueberries or raspberries
3 tablespoons heavy cream
3 tablespoon water
3 tablespoons sugar substitute
2 tablespoons low carb flour or almond flour
1 egg
1 teaspoon vanilla extract or almond extract
Tiny pinch of salt

Preheat oven to 425 degrees (F.) Butter two 1 cup ramekins.

Divide berries into ramekins, spreading evenly.

Blend, or beat with a whisk, cream, egg, sugar, salt, flour, water and flavor extract until the batter is smooth. Pour over the berries and gently shake each ramekin to remove any air bubbles.

Bake until puffed and the center is set, about 25 minutes. Cool until the egg custard deflates, then serve warm with a tablespoon of whipped cream.

Peach Flaugnarde

Peach Flaugnarde made with coconut flour.

If you use peaches, use only about three slices per ramekin (1/4 cup total for both) and about two tablespoons of pecans. It will be a little higher in carbs than either raspberries or blueberries (about 5 nc).

Makes 2 servings
Nutrition Info:
Calories: 175 Fat: 16.1 g Net Carbs: 3.7 g Protein: 5.3 g

Coconut Flour Flaugnarde

This coconut flour version of Clafoutis, which I am calling by its more proper name of Flaugnarde, does not set up the same way that the Carbquick and almond flour versions do. It makes more of a creamy fruit bread pudding instead of separating to give the custard layer. It is still delicious but with a slightly different taste. Because coconut flour relies entirely on egg to get any rise, it uses one more egg, It is amazing how little coconut flour it takes to achieve wonderful results because the flour absorbs so much liquid.

1/4 cup blueberries or raspberries
5 tablespoon heavy cream and 5 tablespoons water
3 tablespoons sugar substitute
1 tablespoon coconut flour
2 eggs
1 teaspoon vanilla extract or almond extract
1 teaspoon butter, softened
Tiny pinch of salt

Preheat oven to 425 degrees (F.) Butter two 1 cup ramekins.

Divide berries into ramekins, spreading evenly.

Blend milk, egg, sugar, flour, egg and flavor extract until the batter is smooth. Pour over the berries and gently shake each ramekin to remove any air bubbles.

Bake until puffed and the center is set, about 25 minutes. Cool until the egg custard deflates, then serve warm with a tablespoon of whipped cream.

Makes 2 servings

Nutrition Info:
Calories: 257 Fat: 21.8 g Net Carbs: 4.8 g Protein: 7.7 g

POSTED BY RENE AVERETT AT 4/19/2014