I will be completely sincere with you. I am not a choosy eater however I dislike recent blackcurrants. We’ve been rising them in our backyard for years and I all the time let the birds choose them. I nonetheless bear in mind the primary time I attempted recent blackcurrants. It was such a disappointment, they tasted nothing just like the blackcurrant juice I bear in mind ingesting as a carb-loving child. It wasn’t the tart style of recent blackcurrants that put me off, it was the odd odour.
I wasn’t prepared to surrender on blackcurrants but — in spite of everything they’re a wholesome low-carb choice with nearly 6.6 g web carbs per 100 g (much like strawberries and fewer than blueberries).
My mum used to make this wonderful summer time crumble cake with totally different berries. She all the time used no matter was in season, together with blackberries, gooseberries, strawberries and rhubarb. It was my favorite deal with so I knew I needed to make it low-carb and grain-free. The fact is that whenever you bake blackcurrants, they remodel into one thing wonderful. When you add them to a berry crumble, you’ll want to return for seconds.
How to Make Low-Carb Crumble
The base is just made with low-carb fruits resembling berries or rhubarb with the addition of low-carb sweeteners resembling stevia, monk fruit or Swerve. The base will get actually juicy when baked so I add some chia seeds to stop the highest from getting soggy.
The grain-free topping will be made with any floor nuts (almonds, hazelnuts and pecans are finest) and wholesome fat like butter or ghee. I like mine chunky so I add chopped nuts into the topping. If you’re nut-free, swap the almond flour for floor sunflower seeds and the entire nuts for flaked coconut. If you’re dairy-free, merely use coconut oil as an alternative of butter. Cinnamon, vanilla and sweetener are elective however extremely really helpful.
In this keto crumble I used blackcurrants, which work properly with apples, however since apples are usually not the most suitable choice for a low-carb weight-reduction plan, I swapped them for zucchini. It could sound like an uncommon ingredient however I swear you’ll by no means inform the distinction. I have been utilizing zucchini as a low-carb various to apples for years and it is all the time been successful. My Low-Carb Zucchini Apple Pie and Apple Pie Keto Hot Pockets are amongst the most well-liked recipes on my weblog.
Apart from blackcurrants and zucchini, you should use any berries or rhubarb. Try our Low-Carb Blackberry & Apple Crumble or Low-Carb Strawberry & Rhubarb Crumble. The choices are countless!
This recipe makes eight dessert servings or four to six breakfast sized servings. I eat mine with a dollop full-fat Greek yogurt. You may serve with mascarpone, whipped cream, bitter cream, coconut yogurt or coconut cream. If you’re feeling fancy, serve your crumble with a scoop of our No-Churn Keto Vanilla Ice-Cream. Enjoy!
zero hours, 50 minutes
Hands-on 10 minutes Overall 1 hour
Nutritional values (per serving)
Net carbsfour.7 grams
Calories from carbs 10%, protein 9%, fats 81%
Total carbseight.5 gramsFiberthree.eight gramsSugarsfour.1 gramsSaturated fatsfour.eight gramsSodium27 mg(1% RDA)Magnesium55 mg(14% RDA)Potassium302 mg(15% EMR)
Ingredients (makes eight servings)
Blackcurrant & “apple” base:
2 cups recent or frozen blackcurrants (240 g/ eight.5 oz)
2 medium zucchini or yellow summer time squash (about 450 g/ 1 lb), peeled and core eliminated (285 g/ 10 oz)
1 tsp cinnamon and/or vanilla powder
half of tsp floor ginger
pinch of sea salt
1/four cup powdered or brown sugar substitute resembling Swerve (40 g/ 1.four oz)
1 tbsp chia seeds (eight g/ zero.three oz)
half of stick unsalted butter, ghee or coconut oil (57 g/ 2 oz)
1 cup almond flour (100 g/ three.5 oz)
2 tbsp granulated or brown sugar substitute resembling Swerve (40 g/ 1.four oz)
half of stick unsalted butter, ghee or coconut oil (57 g/ 2 oz)
half of tsp cinnamon
1/three cup macadamia nut halves (45 g/ 1.6 oz)
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (typical). Peel and halve the zucchini lengthwise and use a melon baller to scoop the mushy core out.
Note: Note: You can use the zucchini cores in one other recipe. Simply minimize into small items and add to soups or sauces.
Slice the zucchini into half of inch (1 cm) items. Place in a baking dish (I take advantage of a spherical 24 cm/ 9 half of inch baking dish).
Sprinkle with the cinnamon, ginger, salt and sweetener. Place within the oven and bake for 25 to 30 minutes.
Meanwhile, put together the crumble by putting all the substances in a bowl. Using your hand, mix till you get a thick dough. Mix within the macadamia nuts. Set apart.
When the fruit base is baked, add the chia seeds. Stir and allow them to absorb the juices for a couple of minutes.
Crumble the ready dough over the fruit base and place within the oven. Bake for eight to 10 minutes, or till the crumble topping is calmly golden.
Remove from the oven, place on a cooling rack and let it relaxation for 10 to 15 minutes earlier than serving.
Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, bitter cream, coconut yogurt or coconut cream. Once cool, retailer within the fridge for as much as 5 days.
Ingredient dietary breakdown (per serving)
Net carbsProteinFatCaloriesBlackcurrants, recent or frozen2 g0.three g0 g9 kcalZucchini (summer time squash, courgette)zero.eight g0.four g0.1 g6 kcalCinnamon, spices0.1 g0 g0 g1 kcalGinger (floor, dried), spices0.1 g0 g0 g0 kcalSalt, sea salt0 g0 g0 g0 kcalSwerve, pure sweetener (Erythritol and chicory inulin based mostly)zero.three g0 g0 g1 kcalChia seeds0.1 g0.2 g0.three g5 kcalButter, unsalted, grass-fed0 g0 g2.9 g25 kcalAlmond flour (blanched floor almonds, almond meal)1.1 g2.7 g6.6 g74 kcalSwerve, pure sweetener (Erythritol and chicory inulin based mostly)zero.1 g0 g0 g1 kcalButter, unsalted, grass-fed0 g0 g2.9 g25 kcalCinnamon, spices0 g0 g0 g0 kcalMacadamia nuts0.three g0.four g4.2 g40 kcalTotal per serving4.7 g4.1 g17 g188 kcal
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