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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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Hands-on Overall
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)
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.
Strawberry Mini Clafoutis
Step by Step
Ingredients
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)
Calories341kcal
Net Carbs5.7g
Carbohydrates9.5g
Protein10.3g
Fat30.6g
Saturated Fat9.2g
Fiber3.9g
Sugar3.8g
Sodium132mg
Magnesium94mg
Potassium343mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.7 g | 10.3 g | 30.6 g | 341 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 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 |
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