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Low-Carb Triple Berry Clafoutis

4.7 stars, average of 315 ratings

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A traditional French clafouti is a quick dessert made with sweet batter and fresh fruit such as berries. This keto clafouti is the easiest summer pie you can make. The texture is somewhere between a pancake and a soufflé. But the real beauty of this treat is how easy it is to whip it up - you will only need a few common low-carb ingredients.

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Hands-on Overall

Allergy information for Low-Carb Triple Berry Clafoutis

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs4.9 grams
Protein6.9 grams
Fat16.5 grams
Calories198 kcal
Calories from carbs 10%, protein 14%, fat 76%
Total carbs7.9 gramsFiber3 gramsSugars3 gramsSaturated fat7.4 gramsSodium79 mg(3% RDA)Magnesium56 mg(14% RDA)Potassium231 mg(12% EMR)

Ingredients (makes 8 servings)


  1. Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Place all the ingredients apart from the ghee and berries into a blender: eggs, coconut milk, Erythritol, almond flour, vanilla powder and salt. Low-Carb Triple Berry Clafoutis
  2. Pulse until smooth ... Low-Carb Triple Berry Clafoutis ... for just a few seconds. Alternatively, mix in a bowl with a whisk. Low-Carb Triple Berry Clafoutis
  3. Grease a 9 to 10-inch flan dish with ghee and pour in the mixture. Add the berries: blackberries, raspberries and blueberries (wild blueberries contain less carbs than cultivated blueberries). Transfer into the oven and bake for 35-40 minutes. Low-Carb Triple Berry Clafoutis
  4. The pie is ready when the top is golden brown and set. You can also test it by inserting a toothpick in centre. If it comes out clean, the pie is ready. Remove from the oven and let it cool down for 5 minutes. Low-Carb Triple Berry Clafoutis
  5. Dust with powdered Erythritol, slice and serve. Try with a scoop of my No-Churn Keto Vanilla Ice Cream. Low-Carb Triple Berry Clafoutis Let it cool down and store in the fridge for up to 3 days. Low-Carb Triple Berry Clafoutis

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g3.1 g2.4 g36 kcal
Coconut milk (full-fat, unsweetened)
0.8 g0.6 g6 g56 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
0 g0 g1.3 g11 kcal
Blackberries, fresh
0.5 g0.2 g0.1 g5 kcal
Raspberries, fresh
0.7 g0.2 g0.1 g7 kcal
Blueberries (wild), fresh
1.2 g0.2 g0.1 g8 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Total per serving
4.9 g6.9 g16.5 g198 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (38)

5 stars!  unable to leave a star rating for some reason.  Thanks Maria for this delicious base that set up perfectly - I am using it all summer for lower carb fruits that come into season.  One of the easiest and best desserts that is easy to low carb.  thanks!

Thank you so much Alice!

This was as simple as promised and very tasty indeed.
However, it always seems that recipes made with almond flour tend to stick! I felt sure that all that coconut oil would do the trick, but no, still difficult to get out of the ceramic dish, especially the more custardy center.
Perhaps I will increase the almond flour by 1/4 cup nest time to see if it isn't a bit more sturdy (counterintuitive considering my previous comment, I know).
Anyway, simple, delicious and low carb! I will happily make clafoutis again. Thank you.

Thank you John! You have a good point, almond flour does stick when I make almond flour muffins and the baked muffin sticks to the paper, unless I oil it first. But it wasn't sticky here, or when I use ceramic/metal/glass baking dish. I'm thinking that maybe lining the dish with a piece of round (or whatever the shape of your baking dish is) parchment paper oiled with ghee or coconut oil could work?

I've found that if I dust the oil/ghee greased pied dish with coconut flour, it is easy to remove, say, keto brownies (with almond flour). I imagine this could work here!

Hi Martina, is there a way to make it vegan? thanks 😊

You could try chia eggs or flax eggs but it will definitely not rise as much as with eggs. To replace 1 egg, use 1 tablespoon of ground chia seeds (or flax meal) + 3 tablespoons of water. Some extra baking soda or baking powder may help.

Made this as written with frozen cherries and added 1/2 tsp almond extract as I love them together.It is a little juicy, probably due to cherries, but delicious.  I will add a little cinnamon and/or cardamom next time.  So easy and luscious.  Thanks!  

Thank you Sharon!

Best recipe ever, but I may be cheating.  How many servings does this make? I think I eat too much!!! I see that the sample is cut into 8, but they look to be rather large.  You give the calorie and macros count per serving, but I don't see the number of servings anywhere on the recipe.  Am I missing it?

That's correct, one serving are quite generous. One pie is cut in 8 slices (you can see that in the Ingredients where it says "makes 8 servings". I hope this helps! 😊

Love Love Love this recipe !  The only thing I added was a little almond extract (favorite of mine). This is really good with some whipped cream on top. Thank you ! !

Thank you Beth!

I am allergic to almonds - can I substitute almond flour with coconut flour? If yes what is the ratio?

Yes you can try that although I haven't made this recipe with coconut flour. The rule of thumb is to use 1bout 1/3 cup coconut flour for every cup of almond flour, plus add one more egg. I hope this helps!

This was so simple and easy to make! I had some blueberries in the fridge that were about to go bad so I thought I'd save them with this "pie" - it's great with your morning coffee!
I'm sure it tastes even better with MIXED berries. I had almond milk so that's what I used and I upped the almond flour an additional 1/4 cup.
I have some (sugar free) blueberry pancake syrup so will try that as a topping for a blueberry pancake flavor to this little pie 😊
Thanks Martina!

Thank you for your lovely feedback!

Hi..tried this today and it turned out fine....the family found it good but slightly  too eggy. We enjoy eggs on their own but prominent egg flavour in desserts doesn't go down too well. Can I use one egg less or perhaps use flax egg if more binding agent is required? Thanks

Hi Sonia, I haven't tried it. I think it will not be as fluffy/light but it will help with the "eggy" taste. Let me know if you try it! 😊

Hi.. made this with only 3 eggs and it set just fine. Also adding 1tsp of vanilla and lemon extract each made the eggy smell almost negligible.

Thank you for your feedback, I appreciate that!

I can't stomach coconut milk, can I use cream instead?

Yes, you can use almond milk or a mix of cream and water (1/2 cup cream + 1/2 cup water).

I made this the other 2 days ago, I used frozen strawberries, blueberries, and frozen cherries, just a few cherries though, I had to cook it a little longer, this is so good! I will make this dish again and again!

Thank you, I'm glad you liked it! I think it depends on the oven, altitude and size of the baking dish - some may need a little more time.

This was delicious. So simple and even though I didn't have enough almond meal and had to top it of with 1T flax meal it was still light. I served it with a sf butter sauce and vanilla yogurt for those none keto at dinner last night.
I'll be doing this again! 😘

Thank you Gwenyth!

I have found when using frozen berries I let them thaw and use a portion of their juice as part of the wet in a recipe it seems to cut down on longer bake times and a more accurate recipe run
My point is the drier the berry the closer to the recipe. Thanks for the recipe!!! We love it!

Thanks for the great tip!

Good tip; thanks!

Oh my goodness, this is SO delicious I can hardly see straight when I am chowing down on it! Uh... I mean... when I delicately eat small bites and chew properly while sipping a cup of decaf. If it's even possible, it tastes better the next day! I used frozen fruit, which I think made it take slightly longer to bake (about 50 minutes for the top to be completely set). I'll have to keep this adjustment in mind next time I make it so I don't start drooling automatically at 40 minutes like a Pavlovian dog.

Hi Sue, thank you for your kind words and tips for baking with frozen berries! 😊

I made this tonight. It was very good but I did have to cook it about 80 minutes to get it to set up and it was browner on the outside. I used semi frozen berries and that may have been part of the reason. I served it with clotted cream. My husband liked it and said you'd never know it was low carb.

I'm glad you liked it! I think that fresh berries are better - frozen berries may have more moisture. If it took so long to cook, it looks like the oven temperature wasn't right?

When I  log this recipe in MFP it calculates 16.9 carbs and 2.5 fiber.  What am I doing wrong?  It tastes great.

Thank you Lisa! That's because many apps and trackers don't use a verified database. Their database is created is by generating & sharing user entries which are often inaccurate. I use a verified database so my recipes always show accurate nutrition facts. I hope this helps!

I  just made this and it is delicious!!! My husband who loves sweets really liked it as well.  Thank you for a great recipe.

Thank you Natalie!