While you can adapt a basic clafoutis in all sorts of wonderful ways, this goes beyond simply swapping in different fruits. The sweet-tart, almond-like flavour of Saskatoon berries (aka june berries) is enhanced with a bit of freshly ground almonds, making for a wonderful, easy and surprising dessert/breakfast. You can use blueberries for this recipe instead too, but the flavour would be quite different.
Keto Saskatoon (June) Berry Clafoutis Recipe
Batter Ingredients:
- ½ cup almond flour
- 3 tablespoons vanilla-flavoured whey isolate (*Or vegan protein powder for dairy-free.)
- 2 tablespoons coconut flour
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- 1 tablespoon baking powder
- 2 tablespoons erithrytol, powdered in a spice/coffee grinder
- ¼ tsp fine sea salt
- 3 large eggs
- ¾ cup unsweetened almond milk (or other non-dairy milk)
- 3 tablespoons coconut cream
- 2 teaspoons raw cider vinegar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon kirsch (*Or swap with more almond milk.)
- 15 drops liquid stevia, vanilla-flavoured
Ingredients To Bake/Finish:
- 1 tbsp homemade vegan butter or coconut oil (*Regular butter if not avoiding dairy.)
- ½ teaspoon Lakanto Golden Sweetener
- 1 cup Saskatoon berries, fresh or frozen (*If using frozen, don't defrost them as they'll 'bleed' into the batter. Adjust the cooking time to account for the cold fruit.)
- 2 tablespoons almonds, ground or crushed
- 1 teaspoon powdered Swerve (optional)
- Lemon zest (optional)
Directions:
Preheat oven to 350F. Add all batter ingredients to a blender. Blend until well combined. Alternatively, place everything into a bowl and blend thoroughly by hand or with a mixer.
Grease 2-quart baking dish (a pie plate works) with butter. Sprinkle golden sweetener evenly over the butter. Pour a ½" layer of the batter over the bottom. Set remaining batter aside. Put in the oven for about 9-10 minutes, or until a film of batter sets in the pan but is not baked through. Remove from oven (but don’t turn the oven off).
Distribute the Saskatoon berries evenly over the set batter then pour the remaining batter over top.
Sprinkle the ground almonds all over the surface of the clafoutis, then place in the oven. Bake until the the clafoutis is puffy (especially around the edges) and nicely browned on top, around 35-45 minutes, or until the clafoutis is puffed and brown and a fork inserted into the centre comes out clean.
Dust with powdered sugar and garnish with lemon peel if desired, slice and serve immediately.
Did you make this keto Saskatoon berry clafoutis recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
