You say clafoutis, I say clafoutYES! Don’t be fooled, this ridiculously easy French dessert looks casual and carefree . . but it’s also quite elegant. Custardy yumminess baked over berries that you can slice neatly into a wedge – it’s worthy of a summer dinner party by the pool. 
I’m calling my take (oh, you KNOW I have a take) on this classic dessert Low Carb Berry Clafoutis with Collagen. I lower the carbs with natural sugar substitutes and swap flours to make this summer dessert gluten-free and Paleo-friendly.
Using a blender (with a minimum 20-oz capacity pitcher) to create the collagen clafoutis batter reduces the chore of whisking up eggs. I simply dump the batter ingredients in the blender and pulse until smooth.
As for the berries, you can use what you LOVE. I’m featuring blackberries and raspberries, but blueberries, strawberries or any ole berry will do. Even frozen berries will do in a pinch (that’s what I’ve done here as I couldn’t get to the market with the COVID situation) – if frozen, just let them thaw and then drain off the juices (save the juices for your smoothie tomorrow)!
Traditional clafoutis recipes use flour and real sugar to make the custard (along with eggs, naturally). I use a stevia-erythritol blend sugar substitute instead (Sugarless Sugar from NOW Foods) and just a bit of coconut flour. This makes it a gluten-free clafoutis, a low carb clafoutis, AND a Paleo claftoutis.
Also, to kick up the protein and add an overall nutrient boost, I’ve added unflavored collagen hydrolysate. It’s great for skin, hair and nails, but more than that – I primarily use it to support my joint, ligament, bone and gut health.
I’ve used Great Lakes Wellness products for several years and can highly recommend them – reach out if you have any questions on collagen (I consider myself almost an expert, lol).
You’ll want to bake the low carb clafoutis in an 8” to 9” diameter, oven-proof skillet – cast iron is fantastic and stainless steel (I’m using the All-Clad 8” Fry Pan).
After making the batter, the process is simple – scatter fruit around the skillet, pour batter on top and bake! After removing from oven, let cool in pan a few minutes – then scatter with a stevia powdered sugar, or dollop with whipped cream and more berries! ENJOY!
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Ooh, la la! Based on a classic French dessert, my low-carb berry "cake" features collagen for an extra protein and nutrition boost. Paleo friendly and gluten free.
- Coconut oil spray
- 1 cup full-fat coconut milk
- 1/4 cup sugarless sugar
- 1 tsp vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- 1 tsp baking powder
- ¼ cup collagen hydrolysate powder
- 3 tablespoons coconut flour
- 2 cups berries of choice - fresh or frozen (thawed and juice drained)
- Optional: powdered stevia or powdered erythritol for dusting
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Preheat the oven to 350°F. Spray a 9-inch ovenproof skillet with coconut oil spray.
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Add coconut milk, stevia, vanilla, salt, and eggs to blender and “whisk” for about 30 to 45 seconds until well incorporated. Add baking powder, collagen, and coconut flour to blender and pulse, scraping down sides as needed with spatula, for 1 or 2 more minutes or until a smooth batter is created.
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Scatter fresh or thawed berries around oiled skillet. Pour blended egg mixture
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Bake for approximately 45 minutes, until the clafoutis is puffed, set in center and lightly golden brown on top.
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Serve the berry clafoutis warm with powdered stevia or powdered erythritol, if desired.
