Keto Strawberry Mini Clafoutis

4.4 stars, average of 75 ratings

By Martina Slajerova, updated March 27 202014

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 :-)

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0 days, 0 hours, 25 minutes

Hands-on 10 minutes Overall 35 minutes

Nutritional values (per serving)

Net carbs5.7 grams

Protein10.3 grams

Fat30.6 grams

Calories341 kcal

Calories from carbs 7%, protein 12%, fat 81%

Total carbs9.5 gramsFiber3.9 gramsSugars3.8 gramsSaturated fat9.2 gramsSodium132 mg(6% RDA)Magnesium94 mg(24% RDA)Potassium343 mg(17% EMR)

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

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 at 175 °C/ 350 °F 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.

Ingredient nutritional breakdown (per serving)

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

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Polly one year ago #

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.

Rayah one year ago #

Do you have an alternative recipe using coconut flour?

Martina @ KetoDiet one year ago #

I do have suggestions for alternatives - check my reply to Nataliya below.

Eileen one year ago #

Thank you so much for sharing these recipes. You make keto De-Lish!!!

Thank you Eileen!

Anita one year ago #

Have made this twice in a week now and loved it both times. Easy, quick and delicious.

Thank you Anita!

Esther one year ago #

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.

Thank you for your feedback! Blueberries are a nice swap, I would even add a bit of lemon zest! 😊

Joanie Mack one year ago #

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!

That's what I love about this recipe, it's so easy to prepare! Any berries would work 😊

Nataliya one year ago #

Can we use coconut flour instead? And how much in weight?

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!

Can't wait to make these!!!