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I'll be totally honest with you. I'm not a picky eater but I dislike fresh blackcurrants. We've been growing them in our garden for years and I always let the birds pick them. I still remember the first time I tried fresh blackcurrants. It was such a disappointment, they tasted nothing like the blackcurrant juice I remember drinking as a carb-loving kid. It wasn't the tart taste of fresh blackcurrants that put me off, it was the odd odour.

I wasn't ready to give up on blackcurrants yet — after all they are a healthy low-carb option with just about 6.6 g net carbs per 100 g (similar to strawberries and less than blueberries).

My mum used to make this amazing summer crumble cake with different berries. She always used whatever was in season, including blackberries, gooseberries, strawberries and rhubarb. It was my favourite treat so I knew I had to make it low-carb and grain-free. The truth is that when you bake blackcurrants, they transform into something amazing. When you add them to a berry crumble, you will want to go back for seconds.

How to Make Low-Carb Crumble

The base is simply made with low-carb fruits such as berries or rhubarb with the addition of low-carb sweeteners such as stevia, monk fruit or Swerve. The base gets really juicy when baked so I add some chia seeds to prevent the top from getting soggy.

The grain-free topping can be made with any ground nuts (almonds, hazelnuts and pecans are best) and healthy fats like butter or ghee. I like mine chunky so I add chopped nuts into the topping. If you are nut-free, swap the almond flour for ground sunflower seeds and the whole nuts for flaked coconut. If you are dairy-free, simply use coconut oil instead of butter. Cinnamon, vanilla and sweetener are optional but highly recommended.

In this keto crumble I used blackcurrants, which work well with apples, but since apples are not the best option for a low-carb diet, I swapped them for zucchini. It may sound like an unusual ingredient but I swear you will never tell the difference. I've been using zucchini as a low-carb alternative to apples for years and it's always been a success. My Low-Carb Zucchini Apple Pie and Apple Pie Keto Hot Pockets are amongst the most popular recipes on my blog.

Apart from blackcurrants and zucchini, you can use any berries or rhubarb. Try our Low-Carb Blackberry & Apple Crumble or Low-Carb Strawberry & Rhubarb Crumble. The options are endless!

This recipe makes 8 dessert servings or 4 to 6 breakfast sized servings. I eat mine with a dollop full-fat Greek yogurt. You can also serve with mascarpone, whipped cream, sour cream, coconut yogurt or coconut cream. If you are feeling fancy, serve your crumble with a scoop of our No-Churn Keto Vanilla Ice-Cream. Enjoy!

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0 days, 0 hours, 50 minutes Hands-on 10 minutes Overall 1 hour Allergy information for Low-Carb Blackcurrant & Apple Crumble ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 4.7 grams Protein 4.1 grams Fat 17 grams Calories 188 kcal Calories from carbs 10%, protein 9%, fat 81% Total carbs 8.5 grams Fiber 3.8 grams Sugars 4.1 grams Saturated fat 4.8 grams Sodium 27 mg ( 1 % RDA ) Magnesium 55 mg ( 14 % RDA ) Potassium 302 mg ( 15 % EMR )

Ingredients (makes 8 servings) Blackcurrant & "apple" base: 2 cups fresh or frozen blackcurrants (240 g/ 8.5 oz)

2 medium zucchini or yellow summer squash (about 450 g/ 1 lb), peeled and core removed (285 g/ 10 oz)

1 tsp cinnamon and/or vanilla powder

1 / 2 tsp ground ginger

tsp ground ginger pinch of sea salt

1 / 4 cup powdered or brown sugar substitute such as Swerve (40 g/ 1.4 oz)

cup powdered or brown sugar substitute such as Swerve (40 g/ 1.4 oz) 1 tbsp chia seeds (8 g/ 0.3 oz)

1/ 2 stick unsalted butter, ghee or coconut oil (57 g/ 2 oz) Crumble topping: 1 cup almond flour (100 g/ 3.5 oz)

2 tbsp granulated or brown sugar substitute such as Swerve (40 g/ 1.4 oz)

1 / 2 stick unsalted butter, ghee or coconut oil (57 g/ 2 oz)

stick unsalted butter, ghee or coconut oil (57 g/ 2 oz) 1 / 2 tsp cinnamon

tsp cinnamon 1/ 3 cup macadamia nut halves (45 g/ 1.6 oz)

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova