a plated slice of raspberry flaugnarde

Low Carb Raspberry Flaugnarde (Clafoutis)

Raspberry Flaugnarde is a low carb, grain-free, and sugar-free version of the classic French dessert featuring raspberries and allspice in a vanilla-almond custard. Easy elegance for your next gathering or celebration!

Best Raspberry Custard Tart – Keto, Low Carb, Sugar-free, Gluten-free, Grain-free

I have a love-hate relationship with French food. I love to eat it, but I often hate to cook it chiefly because I have screwed up some very time intensive dishes in the past.

There’s a vague memory in my brain of throwing, and subsequently scrubbing off of a wall, a curdled pan sauce that I laboriously obsessed over from Julia Child’s famous book, Mastering the Art of French Cooking. I turned away for three seconds. Three seconds, people, that was all it took to ruin that sauce.

For some reason, perhaps it was the fact that I started late and was already starving, or the fact that the sauce used the fat from the already roasted chicken which I could never salvage unless I started an entirely new chicken, I lost my cool. The timeline, in slow-mo, looked something like this: angry rage face>uncontrollable hands>flying sauce pan>wall>post angry rage sad face

Not my finest moment.

baked raspberry flaugnarde in a white pie dish

However, this Low Carb Raspberry Flaugnarde is a piece of cake, custard-cake, that is. A flaugnarde (flow-nyard) is a French style baked custard that can be made with berries, plums, apples, etc. When you use cherries, it is instead called a clafoutis.

The crepe-like batter bakes up to be a mix between custard and cake with the fruit becoming jammy and soft. I chose to use almond and allspice to compliment the raspberries and provide a little additional interest in the dessert. With raspberry season approaching, this dessert is easy, elegant, and a bit of a show-stopper for a gathering.

It’s the kind of raspberry dessert that really is hands-off and will wow your family or guests. No one will ever believe it is low carb and refined sugar-free. All-in-all a win-win in my book; plus, I don’t have to scrape the batter off the wall in a post angry rage if I get distracted during the process.

How to make a Keto Raspberry Clafoutis

Ingredients

  • 1 pint raspberries, fresh
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp allspice
  • 4 tbsp salted butter
  • 1/3 cup erythritol, Swerve
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 3 large eggs
  • 1/4 cup heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/4 cup sliced almonds, optional
  • powdered erythritol , for dusting; optional

Low Carb Raspberry Creme Tart Tips & Tricks

Fresh, in-season raspberries are best. You know that. Of course. But I’m saying it again anyhow in case you are tempted. A raspberry dessert needs to have stellar raspberries, so I would not recommend frozen raspberries. The water content, especially when they thaw, will ruin your custard. Don’t go there.

Don’t add your eggs to hot cream. The only real technical aspect of this recipe comes in when you add the eggs to your hot cream/erythritol mixture. Remember my sad little antidote about the curdled pan sauce? If you add the eggs directly into hot cream, well, you can only imagine what will happen there, can’t you? If you let your cream get too hot because you had a run away toddler, a pet incident, or a SnapChat message you just couldn’t ignore, let the cream cool down before incorporating the eggs. Also, if you keep whisking the batter while adding in the eggs, the air helps to keep the eggs from scrambling/curdling.

Serve room temperature or slightly chilled, but don’t expect this dessert to be sitting around. I generally do not save this dessert for more than a day or two; generally that is because we just don’t have anymore, but it really does not preserve well. If you are hosting, I recommend making it earlier in the day, covering and storing at room temperature or chilling it slightly. Also, I love to serve with fresh whipped cream and a few extra raspberries to garnish. The cream goes beautifully with the custard. I do not add sweetener to my homemade cream. Again, keep this chilled and eat within a day. Fresh cream also does not sit well.

side view of a slice of raspberry flaugnarde on a white plate

Other Keto Low Carb Berry Desserts You’ll Love:

Raspberry Flaugnarde
Yield: 8 servings

Raspberry Flaugnarde

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A sugar-free and low carb version of the French custard cake with fresh raspberries (also often referred to as a clafoutis).

Ingredients

  • 1 pint raspberries, fresh
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp allspice
  • 4 tbsp salted butter
  • 1/3 cup erythritol, Swerve
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 3 large eggs
  • 1/4 cup heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/4 cup sliced almonds, optional
  • powdered erythritol , for dusting; optional

Instructions

  1. Preheat oven to 350 degrees. Select an ovenproof baking dish with a 1 quart capacity such as a 9-inch pie dish or casserole. Coat evenly with butter and place the dish on a baking sheet to prevent spillage.
  2. Rinse and pat dry raspberries. Arrange berries in the baking dish, using only one layer and avoid overcrowding. Set aside.
  3. Combine flours, baking powder, and allspice in a medium bowl. Whisk or stir to combine.
  4. Melt the butter in a sauce pan over low heat. Remove from heat and whisk in the erythritol until smooth and combined. Pour into a large mixing bowl. Whisk in eggs one at a time. Add vanilla and almond extracts. Whisk in dry ingredients to form a batter. Stir in the cream and milk. Batter will be thin and crepe-like. Pour batter over the raspberries and top with sliced almonds.
  5. Bake for 50-60 minutes until lightly brown and center is just set. Remove from oven and baking dish to cool to room temperature. Dust with powdered erythritol if desired. Cut and serve.
  6. Store leftovers in the refrigerator for 1-2 days.

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