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Blackberry Clafoutis with Toasted Almonds
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5 from 2 votes

Blackberry Clafoutis with Toasted Almonds


  • 1 cup almond flour
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 cup Splenda
  • 1/2 teaspoon xanthan gum
  • 1/4 cup whipping cream
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 1 - 1 1/2 cups blackberries
  • 1/2 cup toasted sliced almonds


  • Preheat the oven to 400°F and either butter a pie plate or well oil a cast iron pan.
  • In a medium bowl, combine the eggs, vanilla, whipping cream, and pinch of salt. Whisking until frothy and light.
  • Add the Splenda, flour, and spices and whisk until well blended.
  • Pour into the pan and sprinkle with the blackberries. Use a spatula to gently tap them into the batter.
  • Sprinkle with the almonds, again using a spatula to press lightly into the batter.
  • Give a light dusting with fresh ground nutmeg and ground cardamom.
  • Bake for 30-35 minutes until golden brown. (I found it was about 30 minutes in a convection oven.)