Low Calorie Cherry Almond Clafoutis

You want dessert… but make it fancy without the guilt?

Alright, let’s get real. Sometimes you crave something that screams “I’m a chef” but actually only takes a fraction of the effort — and won’t leave you questioning your life choices later.

Enter Low Calorie Cherry Almond Clafoutis — a light, custardy, cherry-filled French classic that’s deceptively elegant and surprisingly easy. It’s creamy, slightly sweet, subtly nutty, and perfect for breakfast, brunch, or dessert that feels fancy but isn’t a calorie bomb.

Basically, it’s the dessert equivalent of showing up to a party and looking amazing without trying too hard.

Why This Recipe is Awesome

Here’s why this clafoutis deserves a spot in your baking repertoire:

• Low calorie but still rich and indulgent – creamy without heavy cream
• Minimal ingredients – French desserts can be simple!
• Naturally sweetened – cherries do the heavy lifting
• Perfectly portioned – serve slices or individual ramekins
• Easy to customize – add almonds, vanilla, or different fruits for variety

It’s that rare dessert that looks fancy, tastes decadent, and won’t make you regret life choices.

Ingredients You’ll Need

Keep it simple, French-style, and low-calorie:

• 1 cup fresh or frozen pitted cherries – fresh preferred, but frozen works too
• 2 large eggs
• ½ cup low-fat milk – dairy or plant-based
• ¼ cup almond flour – adds subtle nuttiness
• 2 tablespoons whole wheat flour – optional for structure
• 2–3 tablespoons honey or maple syrup – adjust sweetness to taste
• 1 teaspoon almond extract – optional but recommended
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional garnish: sliced almonds, powdered sugar (sparingly), or extra cherries

That’s it. Simple, clean, and French-classic-ish.

Step-by-Step Instructions

1. Prep the Oven and Dish

Preheat your oven to 350°F (175°C).

Grease a small baking dish or individual ramekins lightly with cooking spray or a tiny bit of butter.

2. Arrange the Cherries

Spread the cherries evenly on the bottom of your prepared dish.

Frozen cherries? No need to thaw — they’ll release juice while baking.

3. Make the Batter

In a mixing bowl, whisk together eggs, milk, honey, almond flour, whole wheat flour, almond extract, vanilla extract, and salt.

Whisk until smooth and slightly frothy. Taste for sweetness — the batter should be lightly sweet, letting the cherries shine.

4. Pour Over Cherries

Pour the batter evenly over the cherries in your dish.

Optional: sprinkle a few sliced almonds on top for extra almond flavor and texture.

5. Bake

Bake for 30–35 minutes for a single dish, or 20–25 minutes for individual ramekins, until the top is lightly golden and a toothpick inserted comes out clean.

The clafoutis should puff slightly and set — custardy, not dry.

6. Cool Slightly and Serve

Allow the clafoutis to cool for 5–10 minutes.

Slice into portions or serve straight from ramekins. Optional: dust lightly with powdered sugar or add extra cherries on top for presentation.

Common Mistakes to Avoid

• Skipping almond flour – gives subtle flavor and structure; don’t replace entirely with regular flour.
• Overbaking – can turn custard into a rubbery mess; check slightly early.
• Not greasing the dish – custard can stick if not prepared properly.
• Ignoring frozen cherries – no need to thaw; just adjust baking time slightly.
• Over-sweetening – cherries provide natural sweetness; taste batter first.

Alternatives & Substitutions

• Fruit swaps: Blueberries, raspberries, or sliced peaches work beautifully.
• Nut-free: Replace almond flour with all-purpose flour or oat flour.
• Dairy-free: Use almond, oat, or soy milk.
• Flavor twist: Add a pinch of cinnamon, nutmeg, or orange zest.
• Mini clafoutis: Bake in ramekins for individual servings — great for meal prep or gifting.

This dessert is forgiving and versatile — feel free to experiment while keeping it light and custardy.

FAQ (Frequently Asked Questions)

1. Is this clafoutis really low calorie?

Yes. Using almond flour, low-fat milk, and minimal sweetener keeps calories down while maintaining creamy texture.

2. Can I make it ahead?

Yes! Bake, cool, and refrigerate for up to 2 days. Warm slightly before serving.

3. Can I freeze it?

Freezing isn’t recommended; custard texture changes. Best fresh.

4. Can I use canned cherries?

Yes, drain well to avoid excess liquid. Fresh is best for texture.

5. Can I make this vegan?

Yes. Use a plant-based milk and an egg substitute like flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).

6. How long does it last in the fridge?

Up to 2 days in an airtight container. Texture is best slightly warm or at room temperature.

7. Can I make it extra sweet?

Sure, but keep in mind cherries are naturally sweet — overdoing honey can overpower the delicate custard.

Final Thoughts

Low Calorie Cherry Almond Clafoutis is light, elegant, and satisfying — perfect for when you want dessert that looks fancy but doesn’t blow your diet.

It’s custardy, fruity, and subtly nutty — plus, it’s super easy to make and forgiving if you’re not a French pastry master.

So preheat the oven, whisk the batter, pour over cherries, bake, and enjoy a slice (or ramekin) of guilt-free elegance.

Cherry-topped, almond-scented, lightly sweet — dessert that feels indulgent and is totally low-calorie.