If you want a dairy dessert for Shavuot that isn’t cheesecake, try this Low‑Carb Raspberry Clafoutis. It keeps the holiday’s dairy theme with Greek yogurt and butter, but is lighter, fruit‑forward, and lower in carbs thanks to almond flour and allulose. Serve warm or chilled—equally good for a holiday table or summer raspberries.
Clafoutis is a traditional French dessert from the Limousin region, classically made by baking whole cherries in a pancake‑like batter; the name comes from the Occitan clafotís, “to fill,” which reflects how the fruit is embedded in the batter. The classic version often uses unpitted black cherries—the pits were thought to lend an almond‑like flavor—but ripe in‑season fruit is key and substitutions like plums, apples, raspberries, blackberries, or rhubarb work well. Clafoutis has a custard‑like texture with slightly crisped edges and a soft, creamy interior, typically served warm or at room temperature and often dusted with powdered sugar or accompanied by crème fraîche or whipped cream.
It’s a simple, rustic farmhouse dish popular for breakfast, brunch, or dessert, and there are savory variations made with vegetables and cheese. If using frozen fruit, expect extra liquid—toss briefly in flour or drain to prevent a soggy custard.
Yield: 4–6
Prep: 10 minutes • Bake: 35–40 minutes • Cool: 30 minutes
Ingredients
- 1 tbsp softened butter (or coconut oil), plus extra for greasing
- 3 large eggs, room temperature
- 3/4 cup blanched superfine almond flour
- 1/3 cup allulose (or equivalent sweetener)
- 1/2 cup plain full‑fat Greek yogurt
- 1/4–1/3 cup milk (dairy or dairy‑free) — use 1/3 cup for a silkier custard
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh or frozen raspberries
Tools
- Large mixing bowl
- Whisk
- 9‑inch shallow baking dish or similar casserole
Instructions
1. Preheat oven to 375°F. Grease the baking dish with the butter or oil.
2. Whisk eggs in a large bowl until smooth and frothy.
3. Add almond flour and whisk until combined and lump‑free.
4. Whisk in allulose, Greek yogurt, milk (start with 1/4 cup, add up to 1/3 cup if batter seems thick), lemon zest, and vanilla. Batter should be like pancake batter—pourable but not thin.
5. Spread half the raspberries in the prepared dish. Pour in the batter, then scatter the remaining raspberries on top.
6. Bake 35–40 minutes, until the clafoutis is mostly set with a slight jiggle in the center. Start checking at 30 minutes—oven times vary.
7. Remove and cool at least 30 minutes before serving. Serve warm or chilled.
Notes & tips
- Sweetener: swap erythritol/monk fruit blends to taste; adjust quantity for sweetness equivalence.
- Texture: full‑fat Greek yogurt and 1/3 cup milk give a creamier custard.
- Almond flour: superfine blanched almond flour prevents graininess.
- Make‑ahead: chill for firmer slices; rewarm gently if you prefer it warm.
- Fruit swaps: cherries, rhubarb, or blackberries also work well.
If you are looking for cheesecake recipes for Shavuot, here are
Happy Shavuot (or summer baking)! Tell me what you are making in the comments below.
To our health & Inspiration
Kenden
What a beautiful dessert! I like that it uses an alternative sweetener too!
Thank you! Enjoy Shavuot.