Healthy Strawberry Clafoutis
- Total Time: 55 mins
- Yield: 8
Description
Try this nutritious reboot of a classic French dessert next time you’re craving something a little fancy.
Ingredients
- 1-1/2 cups (360 ml) hulled and sliced strawberries
- 1-1/2 tbsp Ener-g egg replacer plus 6 tbsp water OR 3 large eggs, at room temperature
- 1 cup (240 ml) almond milk
- 1/2 cup (120 ml) erythritol or cane sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup (120 ml) white whole wheat flour OR 1/3 cup (80 ml) almond flour plus 1/4 cup (60 ml) coconut flour
- powdered erythritol or sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F. Arrange the hulled and sliced strawberries in the bottom of a greased 8-inch pie plate and set aside.
- In a large bowl, whisk together the egg replacer or eggs, almond milk, erythritol or cane sugar, almond extract, vanilla extract, salt, and flour. You want the mixture to be fully combined, but don’t freak out if there are clumps remaining. It’s all good! It won’t make much a diference in the final product.
- Pour the batter over the strawberries in the pie plate. Bake in the oven at 350°F for 45-60 minutes, or until firm and golden around the edges. Let cool. Cut into slices and dust with powdered sugar or erythritol. Devour.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 100
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- Shiso Meyer Lemon Tart
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Frequently Asked Questions
What is clafoutis, and why does the batter look so thin?
Clafoutis is a French baked custard-like dessert — the batter is intentionally liquid so it sets around the fruit into a creamy, pancake-like texture. Pour the batter over strawberries arranged in a greased 8-inch pie plate and bake at 350°F for 45 minutes.
What sweetener options does this recipe offer?
There are two options: 1/2 cup erythritol (a zero-calorie sugar alcohol) or 1/2 cup cane sugar — erythritol keeps it lower in sugar while cane sugar gives more traditional sweetness. Both work in the same quantity.
Can I make this egg-free?
Yes — use 1-1/2 tbsp Ener-G egg replacer plus 6 tbsp water as a direct substitute for the 3 large eggs. And don’t worry if there are a few lumps in the batter — they’re fine and won’t affect the final result.
