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Low-sugar raspberry almond clafoutis is a baked French custard studded with fresh raspberries and thickened with a mix of almond flour and a little all-purpose flour, using just 3 tablespoons of sugar instead of the usual half cup, the same approach as these spiced apple flax muffins.
I first made this because I had a carton of raspberries going soft on the counter and didn’t want another crumble. The custard puffs up in the oven, then settles into something closer to a firm flan once it cools a bit.
Almond flour, the same base used in this gluten-free lemon polenta cake, does a lot of the work here. It carries its own sweetness and a faint marzipan note, so the batter doesn’t need much sugar to taste finished.
You bake it in one 25 cm / 10-inch dish, no water bath, no fuss. Cool it for 10 minutes before you cut in, or the center will still be too loose to hold a slice.
Why You’ll Love This Recipe
- Uses 3 tablespoons of sugar total, not the usual half cup
- One dish, one bowl, no water bath or fancy equipment
- Almond flour gives it a soft, custardy bite with a nutty edge
- Works warm from the oven or cold from the fridge the next day
Ingredient Notes
- almond flour: Use finely ground blanched almond flour, not almond meal, or the custard turns gritty.
- raspberries: Fresh is best for texture, but frozen works if you don’t thaw them first and add 3 to 4 extra minutes of bake time.
- heavy cream: You can swap in more whole milk instead, but the custard will be a bit less rich and set slightly softer.
- almond extract: This is optional but it pushes the almond flavor forward. Start with 1/4 teaspoon if you’re not sure you like it strong.
- granulated sugar: A granulated monk fruit blend or coconut sugar works in equal amounts if you want to cut sugar further.
Raspberry Almond Clafoutis with Less Added Sugar
Ingredients
Method
- Heat the oven to 180 C / 350 F. Rub the butter over the bottom and sides of a 25 cm / 10-inch pie dish.
- Scatter half the sliced almonds over the buttered dish, then arrange the raspberries in a single layer across the bottom.
- In a mixing bowl, whisk the eggs and sugar together for about 1 minute, until pale and slightly frothy.
- Whisk in the milk, cream, vanilla extract, and almond extract until smooth.
- Sift the almond flour, all-purpose flour, and salt over the egg mixture. Whisk gently until no lumps remain, then let the batter rest for 10 minutes.
- Pour the batter slowly over the raspberries, then scatter the remaining sliced almonds over the top.
- Bake for 35 to 40 minutes, until the edges are puffed and golden and the center wobbles slightly but doesn’t slosh when the dish is shaken.
- Cool in the dish for at least 10 minutes before slicing, so the custard has time to firm up.
- Dust with powdered sugar right before serving, if using, and slice into wedges.
Notes
- Whisk the batter by hand, not a mixer, to avoid overbeating and toughening the custard.
- Use a glass or ceramic dish so you can see the edges turn golden through the sides.
- Don’t skip the rest before slicing, the center needs time to set up properly.
- Almond flour brands vary in fineness, so sift it if yours looks coarse.
Tips for Success
- Sift the flours together before adding them to avoid lumps in the batter.
- Let the batter rest for 10 minutes before pouring so the flours hydrate fully.
- Scatter raspberries in the dish first, then pour batter over so they don’t clump together.
- Check doneness by giving the dish a gentle shake. The center should wobble slightly but not slosh.
- Cool the clafoutis for at least 10 minutes before slicing or the custard won’t hold its shape.
Variations
- Swap raspberries for pitted cherries and skip the almond extract for a classic clafoutis instead.
- Add 1 tablespoon of orange zest to the batter for a brighter, citrusy background note.
- Use blackberries instead of raspberries and add a pinch of cinnamon to the batter.
Storage and Reheating
Low-sugar raspberry almond clafoutis keeps well in the fridge for 2 to 3 days, covered tightly with plastic wrap or in an airtight container.
Serve it cold straight from the fridge or let it sit at room temperature for 15 minutes to take the chill off. If you want it warm, a 20-second stint in the microwave on a single slice works fine and won’t dry out the custard.
I don’t recommend freezing this one. The custard texture turns watery and separates once thawed, so bake it fresh and eat within a few days.
Serving Suggestions
Dust the top with a little powdered sugar right before serving, once it’s out of the oven and cooled slightly. It melts fast on a warm custard, so wait until the last minute.
A spoonful of lightly sweetened whipped cream or plain Greek yogurt on the side balances the tartness of the raspberries. For breakfast leftovers, I eat a slice cold with a cup of coffee, no toppings needed.
This also works well after a lighter dinner, like grilled chicken or a simple salad, since it’s not overly sweet or heavy.
FAQ
Why is my raspberry almond clafoutis watery in the middle after baking?
A watery center usually means it needed more time in the oven or the batter wasn’t whisked long enough to fully combine the flours. Bake until the edges are puffed and golden and the center only wobbles slightly, not sloshes, then let it rest 10 minutes before cutting to let it firm up.
Can I use frozen raspberries instead of fresh in this clafoutis?
Yes, frozen raspberries work, but don’t thaw them first or they’ll bleed color into the batter and make it soggy. Add them frozen straight into the dish and expect to add 3 to 4 extra minutes to the bake time.
Can I make this clafoutis ahead of time and how should I store it?
Yes, bake it up to 2 days ahead and store covered in the fridge for 2 to 3 days. Serve it cold or let it sit at room temperature for 15 minutes before eating, since freezing ruins the custard texture.
What goes well with low-sugar raspberry almond clafoutis?
A dollop of lightly sweetened whipped cream or plain Greek yogurt works well alongside it, cutting the tartness of the raspberries. It also pairs nicely with coffee for breakfast or as a light dessert after a simple dinner.
Is this raspberry almond clafoutis gluten free?
Not as written, since it uses a small amount of all-purpose flour alongside the almond flour. Swap in a 1:1 gluten-free flour blend in the same amount and it should bake up nearly the same, just check the center a few minutes early.
What’s the difference between a clafoutis and a flaugnarde?
A true clafoutis is made with cherries, pits left in for extra flavor, while a flaugnarde uses any other fruit, like the raspberries here. Technically this recipe is a flaugnarde, but most people call any fruit-studded baked custard a clafoutis.
