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Coconut Flour Peach Clafouti {Grain-Free, Paleo}


Greetings everyone! Hope all of you are having a beautiful 4th of July weekend!

It is another sunny, gorgeous day here in East Texas, and, while inarguably hot and humid, it is far short of insufferable. I can’t be certain, but I may have detected the faintest nuance of a breeze on my morning walk.

Adding to the gorgeous news: these peaches, a gift from from a friend’s tree.

They are absolutely ripe, lush, fragrant and sweet. Kevin, Nick and I ate our fill at breakfast and lunch yesterday before heading to a friend’s house for a cookout.

But I also reserved some of the peaches for a quick, summery dessert: clafouti.

The preparation is incredibly easy: whisk eggs and milk, plus some flavorings, and then whisk in a bit of flour. Instead of the usual all-purpose flour, I opted for coconut flour. It is ideal. Clafouti is a cross between custard and cake; using coconut flour ensures a perfectly tender result.

While I used peaches for this version of clafouti, you can use just about any fruit that you like instead. It makes a perfect summer dessert (not too sweet, but so satisfying) or fantastic breakfast or brunch bake. Perfect for a long 4th of July weekend!

Happy baking, everyone!

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Coconut Flour Peach Clafouti {Grain-Free, Paleo}

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Clafouti, a classic French dessert made with fresh fruit and a cake-like custard, is made extra healthy and delicious thanks to coconut flour. It is naturally grain-free, gluten-free, dairy-free, and Paleo.




  1. Preheat oven to 350F. Grease an 11×7 or 9-inch square Pyrex or ceramic dish (a deep ceramic pie or tart pan will also work).
  2. In large bowl, whisk the eggs until well blended; whisk in the milk, maple syrup, vanilla and salt. Whisk in the coconut flour, a tablespoon at a time, until well-blended and smooth.
  3. Pour batter into prepared pan; arrange peaches on top in single layer.If desired, lightly sprinkle peaches with cinnamon.
  4. Bake in the preheated oven for 40 to 45 minutes until batter is set and golden brown. Serve warm or cool completely.


Variation: Other fruits, such as berries (blueberries, blackberries, raspberries), pitted cherries, plums or pears can be used in place of the peaches. You will need about 2 to 3 cups of fruit.

Sweetener: An equal amount of honey can be used in place of the maple syrup.

  • Category: Dessert



Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}
Easy Pumpkin Coconut Flour Pancakes (Paleo, Grain-Free)
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Saturday 12th of July 2014

Hi Mercy!

So glad you enjoyed Pasadena--that's where my grandparents lived when I was growing up (did I already say that??? sorry). Yeehaw, glad you stocked up at Whole Foods! Let's talk when you're back :)


Saturday 12th of July 2014

Hi Marianne!

Yay, so glad you and your husbnad enjoyed the recipe for the muffins! And , oh my goodness, do I envy your fruit bounty--yum!


Thursday 10th of July 2014

Oh, I wish I'd gotten to chat with you before I left -- Pasadena is beautiful, like a movie set.

We went to Whole Foods the other day & bought a big bag of crystallized ginger & thought of you (omg, it's so cheap! 3/4 lb. for $3.60!!). I also thought of you when we ate at Roy's last night -- wasn't it just about a year ago when we went to Austin? And went to Whole Foods (mecca!) & had dinner at Roy's? And then that cricket jumped up my pant leg? . . . good times.


Wednesday 9th of July 2014

I love your recipes, Camilla, and now Paleo clafouti...I am in heaven(well mid willamette valley in Oregon) where I can walk outside and pick strawberries,raspberries,queen ann cherries and the blueberries have just started..yes I am lucky!!!!


Monday 7th of July 2014

I am jealous of those beautiful peaches! I don't think any stores in NJ have any that are not rock hard. Enjoy!

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