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Keto Strawberry Mini Clafoutis

Martina SlajerovaUpdated 28 March 2021★★★★☆4.4 (97 ratings)

Ready in 35m
5.7 g net carbs
341 kcal
Serves 2

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Keto Mini Strawberry Clafoutis (low-carb, keto, paleo)

Sometimes the craving for a nice slice of cake will not go away. But if you cook just for yourself, making an entire cake seems like overkill. And you don't want to end up eating cake every single day for the next few days.

This keto-friendly treat only makes two servings and is perfect for portion control. It's similar to my Low-Carb Triple Berry Clafoutis but the texture and fat content are closer to my keto mug cakes.

I like to serve mine with a tablespoon of clotted cream which is very thick and high in fat. Just for comparison, butter contains about 80% fat, heavy whipping cream about 40% fat, and clotted cream contains about 60% fat. Apart from clotted cream, these clafoutis pair well with whipped cream, creme fraiche, full-fat yogurt or coconut cream. Just remember that this is a keto dessert, so try to resist the urge to make it every night if you want to lose weight :-)

Step-by-step

Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted).
Place the egg, melted butter, almond milk and vanilla extract in a bowl and whisk until well combined. Add the powdered Erythritol, almond flour and baking powder and whisk again.
Divide the mixture between 2 ramekins (the ramekins I used are about 1 cup/ 240 ml each).
Top with sliced strawberries. Place in the oven and bake for about 25 minutes or until set.
Remove from the oven and let it cool for a few minutes before serving.
To serve, top with clotted cream, heavy whipping cream or coconut cream.
Eat immediately or refrigerate for up to 3 days.

Keto Strawberry Mini Clafoutis

Recipe

Keto Strawberry Mini Clafoutis

★★★★☆4.4 (97 ratings)

A healthy take on a classic French dessert. Quick and easy to prepare low-carb treat for two!

Hands on: 10m
Overall: 35m
Servings: 2

5.7 g
Net carbs: 10.3 g
Protein: 30.6 g
Fat: 341
kcal

Ingredients makes 2 servings

1 large egg
2 tbsp butter, ghee or virgin coconut oil, melted (28 g/ 1 oz)
¹/₄ cup unsweetened almond milk (60 ml)
¹/₂ tsp sugar-free vanilla extract
2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
¹/₂ cup + 2 tbsp almond flour (62 g/ 2.2 oz)
¹/₄ tsp gluten-free baking powder
3-4 sliced fresh strawberries (70 g/ 2.5 oz)
Optional: clotted cream, full-fat yogurt or coconut cream, to serve

Instructions

Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted).
Place the egg, melted butter, almond milk and vanilla extract in a bowl and whisk until well combined. Add the powdered Erythritol, almond flour and baking powder and whisk again.
Divide the mixture between 2 ramekins (the ramekins I used are about 1 cup/ 240 ml each).
Top with sliced strawberries. Place in the oven and bake for about 25 minutes or until set.
Remove from the oven and let it cool for a few minutes before serving.
To serve, top with clotted cream, heavy whipping cream or coconut cream.
Eat immediately or refrigerate for up to 3 days.

Nutrition per serving

Carbs 7%Protein 12%Fat 81% of calories

Net carbs: 5.7 g
Total carbs: 19 g
Fiber: 3.9 g
Sugars: 3.8 g
Protein: 10.3 g
Fat: 30.6 g
Saturated fat: 9.2 g
Calories: 341 kcal
Sodium: 132 mg · 5.74% RDA
Magnesium: 94 mg · 23.6% RDA
Potassium: 343 mg · 17.1% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Butter, unsalted, grass-fed	0 g	0.1 g	11.5 g	102
Almond milk natural (unsweetened)	0.1 g	0.2 g	0.4 g	4
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	2
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Almond flour (blanched ground almonds, almond meal)	2.7 g	6.6 g	16.3 g	183
Baking powder, gluten-free	0.1 g	0 g	0 g	1
Strawberries, fresh	2 g	0.2 g	0.1 g	11
Total	5.7 g	10.3 g	30.6 g	341

Gluten free
Dairy free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Vegetarian

Recipe can be made dairy-free or coconut-free.

Comments & ratings (14)

4.497 ratings

5 ★69
4 ★13
3 ★6
2 ★3
1 ★6

Polly5 August 2018
I made these a few days ago, and we really enjoyed them. I think we better have them again tonight! Thanks so much for this easy and delicious recipe.
Rayah2 August 2018
Do you have an alternative recipe using coconut flour?
1. Martina @ KetoDietAuthor2 August 2018
  I do have suggestions for alternatives - check my reply to Nataliya below.
Eileen31 July 2018
Thank you so much for sharing these recipes. You make keto De-Lish!!!
1. Martina @ KetoDietAuthor1 August 2018
  Thank you Eileen!
Anita30 July 2018
Have made this twice in a week now and loved it both times. Easy, quick and delicious.
1. Martina @ KetoDietAuthor30 July 2018
  Thank you Anita!
Esther29 July 2018
I tried this today! Didn't have strawberries, so I used blueberries instead and it was very yummy. Will be making it again for sure.
1. Martina @ KetoDietAuthor29 July 2018
  Thank you for your feedback! Blueberries are a nice swap, I would even add a bit of lemon zest! 😊
Joanie Mack27 July 2018
As soon as I saw this recipe, I had to make it! It’s in the oven right now! I can’t wait to taste it!
1. Martina @ KetoDietAuthor27 July 2018
  That's what I love about this recipe, it's so easy to prepare! Any berries would work 😊
  1. Nataliya27 July 2018
    Can we use coconut flour instead? And how much in weight?
    1. Martina @ KetoDietAuthor28 July 2018
      I think you can use coconut flour but you will need to make a few adjustments. This is what I'd do:
      1) in total use 2 small eggs, or use 1 jumbo egg
      2) instead of almond flour, use slightly less than 1/4 cup of coconut flour, about 25 g (0.9 oz).
      It's just an estimate based on general rules but I hope this helps!
      1. Nataliya2 August 2018
        Can't wait to make these!!!