Ingredients
Scale
- 2 cups full-fat cottage cheese
- 4 large eggs
- 4 tbsp sweetener (erythritol, monk fruit sweetener, honey, or maple syrup)
- 1 tsp vanilla extract
- 2 tbsp cornstarch or coconut flour
- 1 1/2 cups fresh or frozen berries (blueberries, raspberries, cherries)
- 1 tsp lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with cooking spray or line it with parchment paper.
- Add the cottage cheese into your blender and blend until smooth, silky, and creamy.
- Into the same blender, add the eggs, sweetener, vanilla extract, cornstarch (or your keto replacement), and lemon zest, if using. Blend until the mixture is smooth and well combined—this should take about 30 seconds!
- Pour the cottage cheese mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 10–15 minutes, just until the edges start to set gently. The center should still be soft and slightly wobbly.
- Carefully remove from the oven and sprinkle your berries evenly over the partially-set clafoutis. They’ll sink in slightly—that’s perfect!
- Return the dish to the oven and bake for another 30–35 minutes, until beautifully golden on top and the center jiggles slightly. The edges will puff gently—this is how you know it’s just right!
- Let your berry clafoutis cool for a few minutes before serving warm, dusted with a little powdered sweetener.
Notes
- Use full-fat cottage cheese for the best texture.
- If using frozen berries, do not thaw them before adding to the batter.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg