Are you craving a decadent dessert that won't derail your low-carb lifestyle? Get ready to discover the most incredible keto-friendly treat that will make your taste buds dance with joy! This Easy Keto Blender Raspberry Clafoutis is not just a dessert - it's a culinary masterpiece that proves healthy eating can be absolutely delicious. With just a few simple ingredients and minimal prep time, you'll create a stunning dessert that looks like it came straight from a gourmet bakery, but takes less than 10 minutes to prepare!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 6 servings
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol
- 3 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your clafoutis cooks evenly and rises properly.
- In a large mixing bowl, combine 1 cup of almond flour and 1/4 cup of erythritol. Whisk them together until well blended. This mixture will form the base of your clafoutis.
- In another bowl, crack 3 large eggs and beat them lightly. Then, add 1 cup of unsweetened almond milk and 1 teaspoon of vanilla extract to the eggs. Whisk until the mixture is smooth and fully combined.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Make sure the batter is smooth and homogenous.
- Next, add 1/2 teaspoon of baking powder to the batter and mix well. This will help your clafoutis to rise and create a fluffy texture.
- Gently fold in 1 cup of fresh raspberries into the batter, being careful not to break them apart. The raspberries will add a burst of flavor and color to your dish.
- Grease a 9-inch pie dish or a similar baking dish with a little oil or cooking spray to prevent sticking. Pour the batter into the prepared dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the clafoutis from the oven and let it cool for a few minutes. This will make it easier to slice and serve.
- Cut into wedges and serve warm or at room temperature. You can enjoy it plain or with a dollop of whipped cream for an extra treat.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips
- Use room temperature eggs and almond milk for a smoother batter consistency
- Don't overmix the batter - gently fold ingredients to keep the texture light and fluffy
- Choose fresh, ripe raspberries for the most intense flavor
- For extra richness, you can add a tablespoon of melted butter to the wet ingredients
- Check the clafoutis early - ovens can vary, so start checking at 25 minutes
- Let the clafoutis rest for 5-10 minutes after baking to help it set properly
- For a beautiful presentation, dust with a light sprinkle of powdered erythritol before serving
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 12g
Fat: 26g
Saturated Fat: 4g
Cholesterol: 180mg
