Quick Description
This protein-packed blueberry clafoutis is a light, fluffy, and custardy dessert made with fresh blueberries. It’s the perfect guilt-free treat that’s both delicious and satisfying!
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients List
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 cup almond flour
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of your choice)
- 1/4 cup Greek yogurt (for added creaminess and protein)
- 1 tsp vanilla extract
- 1 tbsp honey or stevia (optional, for sweetness)
- 1/2 tsp baking powder
- 1/4 tsp salt
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease 4 ramekins or one medium-sized baking dish.
- Prepare the Batter: In a blender or large bowl, combine the eggs, almond flour, protein powder, almond milk, Greek yogurt, vanilla extract, honey (if using), baking powder, and salt. Blend or whisk until smooth and well combined.
- Add the Blueberries: Gently fold the blueberries into the batter, reserving a few for topping.
- Pour the Batter: Divide the batter evenly among the prepared ramekins or pour it into the baking dish. Top with the reserved blueberries.
- Bake: Bake for 25-30 minutes, or until the clafoutis is golden and puffed up. A toothpick should come out clean when inserted in the center.
- Serve: Let it cool slightly before serving. Enjoy it warm or at room temperature!
Additional Notes
- For an extra protein boost, top the clafoutis with a dollop of Greek yogurt or a drizzle of almond butter.
- You can make this ahead and store it in the fridge for up to 3 days.
Dietary Info
- Calories per Serving: 160
- Protein: 14g
- Carbs: 14g
- Fat: 7g
- Fiber: 3g
Flavor Tips & Variations
- Add Spices: Try adding a pinch of cinnamon or nutmeg for extra flavor.
- Different Fruit: Swap out the blueberries for raspberries, strawberries, or blackberries for a new twist.
Ingredient Substitutions
- Almond Flour: You can use coconut flour instead, but reduce the amount since coconut flour is more absorbent.
- Greek Yogurt: If you’re dairy-free, substitute with coconut yogurt or another plant-based alternative.
Recipe Variations & Serving Suggestions
- Top with Nuts: Add chopped almonds or pecans for a crunch.
- Light Breakfast: This clafoutis can double as a light breakfast paired with a side of fresh fruit or a protein shake.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Make-Ahead: Prepare the batter the night before and refrigerate overnight. Bake it fresh in the morning.
