Keto Strawberry Mini Clafoutis

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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 hours, 25 minutes

Hands-on 10 minutes Overall 35 minutes

Nutritional values (per serving)

Macronutrient ratio: Calories from carbs (7%), protein (12%), fat (81%)

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

1. 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.
2. Divide the mixture between 2 ramekins (the ramekins I used are about 1 cup/ 240 ml each).
3. Top with sliced strawberries. Place in the oven and bake at 175 °C/ 350 °F for about 25 minutes or until set.
4. Remove from the oven and let it cool for a few minutes before serving.
5. To serve, top with clotted cream, heavy whipping cream or coconut cream.
6. Eat immediately or refrigerate for up to 3 days.

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