This is a high protein, reasonably healthy, sweet, meal substitute for when you really need a treat and you need to keep up the proteins. It is much more eggy than traditional recipes and is not very large or as thick as a traditional Clafoutis but it still tastes good and there are few carbs. It takes almost no time to put together, the longest time is resting it to allow the coconut flour to swell and absorb a bit of the liquid. It is quite a runny mix so it just pours into the baking tray.
This is a very forgiving recipe, quantities do not need to be exact, use whatever quantity of ricotta is available (I hate little bits of ingredients left over), just add another egg if you add substantially more ricotta. If cottage cheese is available use it, just add a little less liquid.
It is best to keep a close watch on the oven. Many times I’ve left it too long before adding the berries so I’ve just pushed them into the already cooked clafoutis and they have cooked in the residual heat. They still taste good.

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RICOTTA AND BERRY CLAFOUTIS

Ingredients

  • 4 eggs
  • 4 tbsp honey or any sweetener of choice
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 tbs lemon/lime juice
  • 2 tbs thickened kefir (omit if using cottage cheese)
  • 2 tbsp coconut flour
  • 250g ricotta

Topping

  • 1 punnet fresh berries or about 200g frozen berries
  • 1 tsp lime/lemon juice
  • Icing sugar for sprinkling (optional)

Serving

  • Whipped cream or crème fraiche and extra berries on the side (optional)

Method

  1. Grease and line a 30cm pan with baking paper (allow it to overhang the sides to make it easier to remove)
  2. Preheat oven to 170°C. Use hot air, humid if the oven has that feature.
  3. Add the ingredients to a high speed blender in this order; eggs, honey, vanilla extract, kefir, lemon/lime juice, cinnamon, coconut flour, ricotta/cottage cheese and blend until smooth, (about 60 seconds). Let rest for 20 minutes to allow the coconut flour to swell.
  4. After resting blend briefly again for about 10 seconds.
  5. Pour the mixture into the prepared baking dish
  6. Initial bake: Bake for about 5 minutes, just until the edges start setting gently. The centre should still be soft and slightly wobbly.
  7. Remove from the oven and push the berries into the partly set clafoutis. They’ll sink in slightly, zest some lime/lemon over the top.
  8. Return the dish to the oven and bake for another 10 minutes, until golden on top and the edges have puffed up a little.
  9. Let it cool for a few minutes then dust with icing sugar.
  10. Leave it to cool completely in the fridge.
  11. To serve, use the edges of the baking paper to lift the cake out of the pan and slice carefully. Use a spatula to lift each slice onto a plate to serve. It will be soft and spongy, more like an omelette in texture and needs to be eaten with a fork.
  12. A few berries and some whipped crème fraiche on the side elevate the dish but definitely not necessary.