This protein-rich cottage cheese clafoutis is a light, creamy, and satisfying dish that’s low in carbs and naturally gluten-free. I love how the cottage cheese makes it both nourishing and indulgent, while the berries bring a pop of sweetness and color. It's the kind of treat I can enjoy for breakfast or dessert without any guilt.
Why You’ll Love This Recipe
I find this recipe perfect for days when I want something sweet yet wholesome. It’s high in protein thanks to the cottage cheese and eggs, low in carbs for a balanced bite, and completely gluten-free. The creamy, custard-like texture pairs beautifully with bursts of juicy berries. Plus, it’s easy to whip together and versatile enough to fit various diets.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups full‑fat cottage cheese
4 large eggs
4 tablespoon sweetener (erythritol, monk fruit, or your choice)
1 teaspoon vanilla extract
2 tablespoon cornstarch (or keto alternative such as almond + coconut flour mix)
1½ cups berries (fresh or frozen)
1 teaspoon lemon zest (optional)
Directions
I start by preheating my oven to 350°F (175°C) and greasing an 8×8 or 9×9 inch baking dish, or lining it with parchment.
I blend the cottage cheese in a blender until it’s completely smooth and free of lumps.
Then I add the eggs, sweetener, vanilla extract, cornstarch (or flour alternative), and lemon zest (if I’m using it), and blend everything again until it’s well combined.
I pour the creamy batter into the prepared baking dish and spread it out evenly.
I bake it for 10–15 minutes, just until the edges begin to set while the center stays soft and jiggly.
I remove the dish from the oven and scatter the berries evenly across the partially baked batter.
Then I return it to the oven and bake for another 30–35 minutes, until the top turns golden and the center is slightly jiggly.
I let it cool for at least 10 minutes before slicing. It’s delicious warm or at room temperature.
Servings and timing
This recipe makes 9 servings. It takes about 5 minutes to prep and 40 minutes total time including baking. Each serving has approximately 95 calories, 7 grams of carbs, and 8 grams of protein — a great macro balance for a light breakfast or dessert.
Variations
I like switching up the berries depending on what’s in season—raspberries, blueberries, or chopped strawberries all work beautifully. For a fall twist, I’ve also tried sliced apples or pears with a sprinkle of cinnamon. And when I want a more keto-friendly version, I replace the cornstarch with a mix of almond flour, coconut flour, and a pinch of xanthan gum.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4–5 days. If I’m planning to keep it longer, I wrap individual slices and freeze them for up to 3 months. When I’m ready to eat, I reheat it gently in the microwave or oven until just warmed through.
FAQs
What is clafoutis and how is this version different?
Clafoutis is a traditional French custard-like dessert, usually made with flour, eggs, sugar, and fruit. This version skips the flour and uses cottage cheese for extra protein and creaminess, making it both gluten-free and low-carb.
Can I use frozen berries?
Yes, I often use frozen berries, but I always thaw and drain them first to prevent extra moisture from making the clafoutis watery.
Can I make this dairy-free?
While the cottage cheese is central to the recipe, a thick dairy-free yogurt or blended silken tofu might work, though I haven’t personally tried it. The texture may differ slightly.
Do I need to use sweetener, or can I use sugar?
I typically use a low-carb sweetener like erythritol or monk fruit, but regular sugar works too if you’re not watching carbs. Just keep the measurement the same.
How do I know when it’s done baking?
I look for a golden top and a center that still has a slight jiggle. It firms up more as it cools, so I avoid overbaking to keep it creamy.
Conclusion
This cottage cheese clafoutis has become a staple in my kitchen for good reason. It’s easy, healthy, and completely satisfying. Whether I enjoy it warm with a dollop of yogurt in the morning or as a light dessert in the evening, it always hits the spot. Plus, with all the possible variations, I never get bored of it.
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