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Low Carb Berry Clafoutis with Collagen
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Low Carb Berry Clafoutis with Collagen
Prep Time
10 mins
Cook Time
45 mins
Cool in Pan
5 mins
Total Time
1 hr
 

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.

Course: Breakfast, Dessert
Cuisine: French
Servings: 6 servings
Calories: 178 kcal
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350°F. Spray a 9-inch ovenproof skillet with coconut oil spray.
  2. 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.
  3. Scatter fresh or thawed berries around oiled skillet. Pour blended egg mixture
  4. Bake for approximately 45 minutes, until the clafoutis is puffed, set in center and lightly golden brown on top.
  5. Serve the berry clafoutis warm with powdered stevia or powdered erythritol, if desired.
Recipe Notes