coconut sugar-sweetened berry clafoutis

coconut sugar sweetened berry clafoutis

Coconut sugar-sweetened berry clafoutis is a delicious dessert and light enough to be served for brunch! Pronounced cla-foo-tee, this baked French custard is as simple to make as it is impressive. Traditionally made with cherries, my version of clafoutis utilizes fresh berries and a custard that is sweetened with coconut sugar.

Cherry clafoutis is baked with the pits kept in tact. Cherry pits contain amygdalin, a chemical that offers a complementary nutty note to the custard. My berry version of clafoutis is spiked with a touch of almond extract to mimic the nutty flavors of the cherry pits and contains no processed sugar. I like to serve this dish at brunch in lieu of crepes because you can share a large dish without having to stand over the stove and flip crepes individually.

My family loves this dish and I hope you love it too. Let’s get cookin’!


coconut sugar-sweetened berry clafoutis

coconut sugar sweetened berry clafoutis

Lightly sweetened, processed sugar free clafoutis – great for dessert or brunch!

  • Author: Sep Campos
  • Yield: serves 6-8


  • 1 Tbsp unsalted butter, melted
  • 1/2 Cup all purpose flour
  • 3 large eggs, at room temperature
  • 1/3 Cup coconut sugar
  • 1 Cup half and half
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp sea salt
  • 1 lb (about 2 Cups)  fresh mixed berries: raspberries, blackberries, strawberries (tops removed and halved) – rinsed and patted dry


Adjust oven rack to middle position and heat oven to 400 degrees. Coat the bottom and sides of a 10-inch baking dish (any shape) with the melted butter, set aside.

Whisk eggs and coconut sugar together in a large bowl (by hand or in a standing mixer) until smooth and pale, 2-3 minutes. Whisk in the  flour until well combined. Whisk in the half and half, vanilla extract, almond extract, and salt until smooth.

Spread the berries over the bottom of the buttered baking dish. Slowly pour the batter into the dish, over the berries.

Bake until the top is golden, the custard is set, and a toothpick inserted in the middle comes out clean, about 35-45 minutes. If the clafoutis is getting too brown before the custard sets, tent it loosely with aluminum foil.

Remove the clafoutis from the oven and let it cool on a wire rack for about 10minutes. Serve it warm or at room temperature with a generous dollop of whipped cream or vanilla ice cream for a fun dessert.


  • Serving Size: 1/8 of dish
  • Calories: 159
  • Sugar: 10.8g
  • Sodium: 49mg
  • Fat: 7g
  • Saturated Fat: 3.7g
  • Trans Fat: 0g
  • Carbohydrates: 19.7g
  • Fiber: 1.5g
  • Protein: 4.3g
  • Cholesterol: 85mg
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