Cherry Blueberry Clafoutis is a rustic French dessert that’s elegant in appearance but simple to prepare. Joanie paired baked cherries with blueberries in a creamy, light custard for a delicious low-carb twist. You can swap or mix summer fruits depending on what’s available; Joanie used cherries and blueberries to celebrate red, white, and blue—perfect for Independence Day or Bastille Day.
Classic clafoutis (pronounced klah/foo/TEE) became well known in the U.S. thanks to Julia Child. Her cherry version is frequently copied, but Joanie created a low‑carb version by replacing wheat flour and powdered sugar with almond flour, erythritol, and a powdered sweetener alternative. Traditional clafoutis from Southern France often keep cherry pits for flavor; Joanie removed them for safety and convenience.
Ingredients
Cherries are the traditional star of clafoutis, but Joanie added blueberries for extra color and flavor. Using a mix of berries makes a flaugnarde, but most people will simply call this a clafoutis. Pale Bigarreau cherries create a lighter presentation, while Bing cherries are darker and very flavorful. Almond and cherry pair beautifully, so Joanie includes a touch of almond extract alongside vanilla.
The rest of the ingredients create a batter similar to pancake batter but kept low-carb. Joanie adds a little baking powder for a cake-like lift and uses a mixture of milk and heavy cream to make the custard richer and less egg-forward. Butter folded into the batter enhances texture and flavor.
Preparation Tips
A blender yields the smoothest, lump-free batter; you can whisk by hand if preferred but mix thoroughly for a light, airy custard. Melted butter should be blended with the wet ingredients, then combine almond flour and baking powder so the batter is even. Joanie recommends a good blender for this step to ensure a silky texture. Grease the pan well and dust with erythritol to help the dessert release.
Bake until the clafoutis is puffed and golden—about 45 minutes at 350°F. It will deflate as it cools; a toothpick inserted into the center should come out clean. Avoid overbaking to prevent a rubbery texture. Let it cool on a rack so it firms up, and serve lukewarm or at room temperature. For a classic finish, dust the top with a powdered sweetener suitable for low-carb diets or serve with whipped cream or a low-carb ice cream.
For individual servings, pour the same batter into muffin tins or ramekins. The individual clafoutis rise taller and make an attractive presentation—use colorful plates for serving to highlight the fruit.
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Low Carb Cherry Blueberry Clafoutis – Easy to Make, Delicious to Eat – A French Dessert
Cherry Blueberry Clafoutis is simple to prepare yet rich and satisfying. It delivers the charm of a classic French tart with a custardy filling and bright fruit—without the carbs of a traditional pastry. Enjoy it warm or at room temperature for a delightful, low‑carb dessert.
Cherry Blueberry Clafoutis
4.8 from 43 votes
Cherry Blueberry Clafoutis is a classic, rustic French dessert that’s as easy to make as it is delicious. For fewer carbs, swap cherries for raspberries.
8
15
minutes
45
minutes
223.8
kcal
9.3
g
1
hour
Ingredients
- Fruit and Pan Preparation
-
2 cups Cherries stemmed and pitted
-
1 cup Blueberries
-
1 tablespoon Butter
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1 1/2 tablespoons Erythritol
- Batter
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4 Eggs
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1/2 cup Erythritol
-
1/4 teaspoon Sea salt
-
1 teaspoon Vanilla extract
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1 teaspoon Almond extract
-
2 tablespoons Butter melted
-
3/4 cup Almond flour blanched
-
1 teaspoon Baking powder
-
1/2 cup Milk
-
1/2 cup Heavy cream
- Garnish
-
1 tablespoon Powdered low-carb sweetener for dusting
Instructions
- Fruit and Pan Preparation
- Preheat oven to 350°F. Butter a 9‑inch pie pan or 10‑inch tart pan thoroughly on the base and sides; dust lightly with erythritol.
- Wash and dry the cherries and blueberries. Pit the cherries and remove stems.
- Arrange the fruit snugly to cover the bottom of the prepared pan.
- Batter
- In a medium bowl, beat the eggs with erythritol, salt, vanilla, and almond extract.
- Pour the mixture into a blender and blend with the melted butter, almond flour, baking powder, milk, and heavy cream until smooth.
- Pour the batter over the fruit until nearly to the top of the pan. Any leftover batter can be baked in smaller ramekins.
- Bake 45 minutes until golden and puffed; a toothpick should come out clean.
- Remove from the oven and cool on a rack for about 20 minutes; the clafoutis will firm up as it cools.
- Dust with powdered low‑carb sweetener and serve.
Equipment
Pie Dish-
Mixing Bowls
-
Tart Baking Dish
-
Blender
Chef’s Notes
- To further reduce carbs, substitute raspberries for cherries. Whipped cream is a lovely accompaniment.
Nutrition Facts
- Calories: 223.8kcal
- Fat: 17.5g
- Saturated Fat: 7.5g
- Cholesterol: 111.8mg
- Sodium: 148.2mg
- Carbohydrates: 11.6g
- Fiber: 2.3g
- Sugar: 8g
- Protein: 40.5g
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