There is something about pulling a big, golden clafoutis out of the oven that makes an ordinary afternoon feel like an occasion. It looks like it took real skill, when actually it is one of the easiest desserts there is: blend a batter, arrange fruit on top, bake. What makes this version different is what is in that batter. Instead of flour, sugar and cream, this high protein apple clafoutis is built on soaked red lentils, ground almonds and Greek yogurt, so what comes out of the oven is a genuinely nourishing dessert, not a “healthier” copy that skimps on flavor.
It came together as a way to use the last of the season’s apples before the kitchen turns toward heavier winter cooking, and it has become one of my go-to make-ahead desserts for the week. My clients are often surprised that a dessert built around lentils can taste this good, but once the batter is blended smooth, you would never guess what is holding it together.
Why a high protein apple clafoutis, and why now
Apples are at their best right now, and this is also the moment many of us are looking to ease off the sugar and richer eating of summer. A naturally sweet dessert with no refined sugar, that still feels indulgent, makes that transition easier instead of feeling restrictive. And because this high protein apple clafoutis leans on lentils, almonds and yogurt instead of flour and cream, it also does more for you than a traditional version: more protein, more fiber, and a steadier energy curve after you eat it.
What makes this a high protein apple clafoutis
A traditional clafoutis batter is flour, eggs, milk or cream, and sugar, essentially a sweet custard poured over fruit. This version replaces all of that with soaked red lentils, ground almonds and Greek yogurt, and swaps refined sugar for dates and a little stevia. The result is 12g of protein and 6g of fiber per serving, meaningfully more than a classic version, while keeping the same soft, custardy bite that makes clafoutis worth making in the first place.
Ingredients
Everything you need for this high protein apple clafoutis is easy to find in a regular supermarket, nothing exotic or hard to source.
Serves 8 | 12g protein, 6g fiber, 320 kcal per portion
- 200g dry red lentils, soaked in plenty of water for 12 hours
- 12 pitted dates (about 140g)
- 75-80ml warm water, to soak the dates and use in the recipe
- 2 eggs
- 150g plain Greek yogurt
- 50ml coconut oil or extra-virgin olive oil
- 50g ground almond
- 1/4 tsp baking soda + 1 tsp apple cider vinegar
- Pinch of sea salt
- 2-3 apples, approximately 400g, cored and thinly sliced
- 1 tsp cinnamon
- Juice of 1/2 lemon
Topping: 1 egg, 2 tbsp coconut oil, 1/2 tsp vanilla extract, a few drops of stevia (optional)
Prep time: about 20-25 minutes active, plus a 12-hour lentil soak that needs no attention
Cook time: about 30 minutes Total time: about 50-55 minutes active, plus the overnight soak
How to make it
Here is exactly how to put this high protein apple clafoutis together, step by step.
- Soak the red lentils for approximately 12 hours, then drain and rinse thoroughly.
- Soak the dates in warm water for 15-20 minutes, then drain.
- Preheat the oven to 180°C fan-assisted.
- Add the soaked lentils, dates, eggs, yogurt, melted fat, cinnamon, salt and 50ml of the date-soaking water to a high-speed blender. Blend until completely smooth.
- Add the ground almond, baking soda and vinegar, and blend briefly to combine.
- The batter should be thick but pourable. Add a little more water only if necessary.
- Core and thinly slice the apples and toss with the lemon juice and cinnamon.
- Line a baking dish with parchment paper, or grease it and sprinkle with sesame seeds. Pour in the batter and arrange the apple slices on top.
- Bake for approximately 25 minutes, until mostly set.
- Meanwhile, make the topping: beat the egg in a bowl, then whisk in the coconut oil, vanilla and a few drops of stevia until smooth.
- Remove the clafoutis from the oven, spread the topping over it with a spoon or brush, and return it to the oven for 5 more minutes.
- Leave to cool for at least 15 minutes before slicing.
Allergy info: contains eggs, dairy and nuts (almonds) when made with Greek yogurt.
Why this recipe works: key ingredient benefits
General, evidence-based notes, not medical claims.
Red lentils are a plant-based source of protein, fiber, iron and folate, and blending them raw, after soaking, into a batter is what gives this high protein apple clafoutis its structure without any flour. Lentils are one of the main reasons this dessert reaches 6g of fiber per serving (Harvard T.H. Chan School of Public Health, on legumes).
Ground almonds add healthy fats, plant protein, fiber and vitamin E to this high protein dessert recipe, and contribute to the custardy texture that makes clafoutis batter distinctive.
Greek yogurt adds protein to this grain-free apple clafoutis and a creamy tang that stands in for the milk or cream in a traditional clafoutis batter.
Apples bring fiber, vitamin C and natural sweetness, and thin slices arranged over the batter are what give clafoutis its signature look. Leaving the skin on, if you prefer, adds a bit more fiber still.
Dates replace refined sugar as the batter’s sweetener and add fiber along with their sweetness.
Cinnamon is a warming spice traditionally paired with apples, and is often used in lower-sugar baking to add perceived sweetness without added sugar.
Between the lentils, almonds, apples and dates, fiber comes from four different ingredients rather than one fortified add-in, which is part of why this high protein apple clafoutis holds up as a genuinely fiber-rich dessert and not just a protein-focused one.
Tips and variations
- Dairy-free: replace the Greek yogurt with an unsweetened plant-based yogurt.
- Iron support: serve with a vitamin C-rich fruit such as berries, kiwi or orange, which helps the body absorb the iron naturally present in the lentils (NIH Office of Dietary Supplements, iron fact sheet).
- Storage: This apple clafoutis recipe keeps well fresh, or store in the fridge in an airtight container for 3-5 days.
- Make it your own: pears work well in place of apples when they are in season.
- Serving a crowd: this high protein apple clafoutis is easy to double, just use a larger baking dish and add a few extra minutes to the bake time.
Once it has cooled and been sliced, this high protein apple clafoutis is ready to serve on its own, or with a spoonful of extra yogurt on the side.
Ready to build more sugar-free habits like this one?
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Frequently asked questions
Is this apple clafoutis really high in protein?
Yes. With red lentils, ground almonds, Greek yogurt and eggs all in the batter, this high protein apple clafoutis has about 12g of protein per serving, well above what a traditional flour-and-cream clafoutis provides.
Is this apple clafoutis also high in fiber?
Yes, about 6g per serving. The lentils, ground almonds, apples and dates each add fiber, so it comes from several ingredients rather than one add-in, alongside the 12g of protein.
Can I make this apple clafoutis gluten-free?
Yes, this red lentil dessert is already gluten-free. There is no flour in the batter at all, red lentils and ground almonds do the work instead.
Can I make this high protein apple clafoutis dairy-free?
Yes. Swap the Greek yogurt for an unsweetened plant-based yogurt, and use coconut oil instead of any dairy fat.
Do I really need to soak the lentils for 12 hours?
Yes, this softens them enough to blend completely smooth and shortens the bake time. An overnight soak is the easiest way to fit this in.
Can I skip the stevia in the topping?
Yes, it is optional. The topping will be slightly less sweet but still works well.
Is this recipe suitable for a sugar-free diet?
Yes, there is no refined sugar anywhere in the recipe. The sweetness comes from dates, apples and a few optional drops of stevia.
How many servings does this recipe make?
This gluten-free apple clafoutis serves 8 as a dessert portion.
Can I prepare this apple clafoutis ahead of time?
Yes, this healthy French dessert keeps well in the fridge for 3-5 days, which makes it a good make-ahead option for the week.
What can I use instead of red lentils?
We have not tested substitutes for the lentils in this recipe, since they are what gives the batter its structure and protein content. If you try a swap, start with a small test batch first.
Can I use a different fruit instead of apples?
Pears work well in place of apples when they are in season, using the same quantity and prep.
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About the author
Asmaa Lahlou is the co-founder of MyAuthentikSpoon, a naturopathic program dedicated to empowering individuals to make smarter food choices for improved well-being. If you’re ready to tackle wellness with a fresh perspective, schedule a complimentary private consultation with Asmaa to receive personalised dietary insights and weight management strategies. This is your opportunity to have your questions answered and to learn how to incorporate the food choices into your lifestyle and achieve a better wellbeing.
