Tuscan Blackberry & Almond Clafoutis
A summery Italian-style almond-flour clafoutis, custardy and low-carb, packed with juicy blackberries and raspberries.
Best for A lower-carb, whole-food dessert rich in protein and healthy fats from almonds and eggs, with minimal added sugar.
Clafoutis is the French farmhouse classic reimagined the Tuscan way — almond flour instead of wheat, so it bakes into something between a custard and a delicate cake, all toasty amaretto warmth and jammy summer berries. Swapping wheat for ground almonds keeps the carbs low and the protein and healthy fats high, so a warm slice satisfies without a sugar crash. The eggs do the heavy lifting, so there's barely any added sugar — the berries burst and sweeten as they bake. Serve it just warm, dusted with a whisper of powdered sugar, when the berries are at their ripe, cheap summer best.
Ingredients
- 200 g Fresh blackberries , rinsed and patted dry
- 100 g fresh raspberries , rinsed and patted dry
- 4 large eggs , at room temperature
- 240 ml whole milk
- 100 g Fine almond flour , blanched, sifted if lumpy
- 40 g honey
- 2 ml pure almond extract
- 5 ml Vanilla extract
- 1 lemon , zest only
- 1 g fine sea salt
- 10 g Unsalted butter , softened, for greasing
- 15 g Sliced almonds , for topping (optional – can be omitted)
- 5 g Powdered sugar , for dusting (optional – can be omitted)
Instructions
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1
Heat the oven to 180°C. Generously butter a 24 cm round or oval baking dish, then scatter the blackberries and raspberries evenly across the base so no big gaps remain.
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2
In a bowl, whisk the eggs with the honey, milk, almond extract, vanilla, lemon zest and salt until smooth and slightly foamy. Add the almond flour and whisk hard until you have a lump-free, pourable batter — it will be looser than a wheat batter, which is right.
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3
Pour the batter gently over the berries so they stay put and mostly submerged. Scatter over the sliced almonds if using.
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4
Bake for 30 to 35 minutes, until the clafoutis is puffed, golden at the edges and just set in the center with the faintest wobble — a knife inserted between the berries should come out clean. It will deflate a little as it cools; that's normal.
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5
Let it cool for at least 15 minutes so the custard finishes setting. Dust with powdered sugar just before serving, and serve warm or at room temperature.