Description
A protein‑rich, low‑carb clafoutis made with cottage cheese and berries — creamy, lightly sweet, and gluten free.
Ingredients
- 2 cups full‑fat cottage cheese
- 4 large eggs
- 4 Tbsp sweetener (erythritol, monk fruit, or your choice)
- 1 tsp vanilla extract
- 2 Tbsp cornstarch (or keto alternative such as almond + coconut flour mix)
- 1½ cups berries (fresh or frozen)
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease a baking dish (≈ 8×8 or 9×9 in) or line with parchment.
- Blend cottage cheese in a blender until smooth and lump‑free.
- Add eggs, sweetener, vanilla extract, cornstarch (or alternative), and lemon zest (if using); blend until smooth and well combined.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 10–15 minutes until edges begin to set but center is still soft and jiggly.
- Remove from oven and scatter berries evenly over the partially baked batter.
- Return to oven and bake another 30–35 minutes until top is golden and center is slightly jiggly.
- Let cool at least 10 minutes before serving. Serve warm or at room temperature.
Notes
- Use full‑fat cottage cheese for best creaminess, though low‑fat versions can work.
- For a gluten‑free / keto version, replace cornstarch with a mixture of almond flour + coconut flour + a pinch of xanthan gum.
- If using frozen berries, thaw and drain excess liquid first to avoid watery batter.
- Don’t overbake — the center should remain slightly jiggly when done.
- Serve with a dollop of Greek yogurt, whipped cream, or extra fresh berries for contrast.
- Store leftovers in an airtight container in the fridge for 4–5 days; it can also be frozen (wrap slices) for up to 3 months.
Nutrition
- Calories: 95 kcal
- Sugar: 4 g
- Fat: 4 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 8 g
