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Monday, January 18, 2016

Srawberry Clafoutis (Low Carb & Gluten Free)

 Clafoutis is a French custard and fruit tart that was just waiting to go low carb with the original recipe only having 3 tablespoons of flour. You really can use almost any fruit but I chose strawberries due to their low carb count which makes this French Dessert almost naturally low carb. Voila!
2 tablespoons butter for pie plate
2 cups strawberries or enough to cover bottom of pie plate
1 1/2 teaspoons truvia or stevia (For berries)
2 tablespoons plus 1 teaspoon truvia or stevia (For custard)
2 eggs separated
1 teaspoon vanilla extract
3 tablespoons almond meal
1/2 cup heavy cream
1/4 teaspoon salt
Heat oven to 375
Place butter in pie plate and melt in oven.
Add strawberries in a single layer completely  covering bottom of pie plate, fit as many as possible in a single layer.
Sprinkle the 1 1/2 teaspoon truvia all over berries.
In a mixer beat egg yolks with truvia (2 tablespoons plus 1 teaspoon) until creamy.
Add in vanilla and mix.
Add in almond meal and mix.
Add in cream and mix.
In a separate bowl whisk the egg whites with the salt just until it gets foamy.
Pour the egg whites into the egg yolk mixture and mix to incorporate.
Just before pouring over berries mix with a rubber spatula/spoon to help the almond meal up from the bottom of the bowl as it has a tendency to stick to the bottom.

Pour over berries and bake for 30-35 minutes or until the center just sets.
Serve at room temp or chilled which is the way I prefer eating custard : )

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