Craving a sophisticated, French-inspired dessert without the carbs or the commitment of a full-sized bake? This single-serving Blackberry Walnut Clafoutis is your answer! It’s a beautifully simple, rustic dessert where a rich, custardy batter puffs up around tender, juicy berries. The addition of walnut oil adds a delightful nutty depth that perfectly complements the sweet-tart blackberries. It’s an elegant, satisfying treat that comes together in minutes.
Ingredients
• 9 g / 2 tsp European-style butter
• 34 g / 2 tbsp 40% heavy cream
• 60 g / 1 large egg, beaten
• 13 g / 1 tbsp walnut oil
• 1.6 g / ½ tsp Truvia™ or other granulated sweetener
• ¼ tsp vanilla extract
• 8 g / 2-3 fresh blackberries, sliced
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the butter in a wide, shallow tart dish or ramekin and melt it in the microwave. Swirl the melted butter to completely coat the inside of the dish.
3. In a separate bowl, whisk together the heavy cream, beaten egg, walnut oil, sweetener, and vanilla extract until smooth and fully combined.
4. Pour the egg mixture into the butter-coated dish. Do not fill it more than one-third full, as the clafoutis will puff up significantly while baking.
5. Gently arrange the sliced blackberries on top of the liquid mixture.
6. Bake for approximately 15 minutes, or until the center is set and the edges are golden brown.
7. Carefully remove from the oven and let the clafoutis cool for a few minutes. It is best enjoyed warm.
Nutritional Information
• Serving Size: 1 clafoutis
• Calories: 320
• Fat: 30g
• Protein: 9g
• Net Carbs: 3g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• Don’t overbake! The center should have a slight jiggle when you remove it from the oven to maintain a creamy, custardy texture.
• A tiny pinch of salt in the egg mixture will enhance all the flavors and balance the sweetness.
• Feel free to swap the blackberries for raspberries or sliced strawberries for a different flavor profile.
• For an extra touch of elegance, serve with a dollop of unsweetened whipped cream or a light dusting of powdered sweetener.
FAQ
Q: Is this blackberry clafoutis keto-friendly
A: Yes, this recipe is designed to be keto-friendly. By using a granulated sweetener like Truvia™ and high-fat ingredients like heavy cream and walnut oil, each serving contains only 3g of net carbs, making it an excellent low-carb dessert.
Q: Can I use a different fruit in this clafoutis
A: Absolutely. While blackberries and walnuts are a delicious combination, you can easily swap them for other low-carb berries like raspberries or sliced strawberries to create a different flavor profile.
Q: What can I substitute for walnut oil
A: If you don’t have walnut oil, you can substitute it with an equal amount of melted butter. This will give the clafoutis a more traditional, rich, and buttery flavor instead of a nutty one.
Q: How do I know when the clafoutis is done baking
A: The clafoutis is perfectly baked when the edges are golden brown and puffed, but the center still has a slight jiggle. This ensures the ideal creamy, custardy texture. Be careful not to overbake it.
