Keto Blackberry and Zucchini Crumble
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Total Time
55 mins
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Servings
6 servings
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Calories
326 kcal
Keto Blackberry and Zucchini Crumble
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
For Filling:
- 4 zucchini medium
- 1 ½ cup blackberry
- 2 teaspoon ground cinnamon
- 2 tablespoon lemon juice
- ⅓ cup erythritol powdered
- 2 teaspoon cream of tartar
For Crumble Topping:
- 1 ½ cup almond flour
- 2 tablespoon erythritol
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- ½ cup heavy cream whipped
Instructions
- Measure out and prepare all the ingredients. Preheat oven to 350F.
- Cut off the ends of the zucchini and peel them. Slice the zucchini in half lengthwise and scoop out the seeds with a spoon. Discard the seeds.
- Chop the zucchini into small pieces. Add the chopped zucchini into a pan of boiling water for 2-3 minutes. Drain and pat dry.
- In a bowl, combine cooked zucchini, blackberries, cinnamon, lemon juice, powdered erythritol, and cream of tartar. Mix until fully combined.
- In another bowl, combine almond flour, erythritol, and vanilla extract. Press the butter into the other ingredients using a fork to make a crumble like consistency.
- In an oven-safe skillet, add the blackberry zucchini filling to the bottom of the pan. Then sprinkle with the crumble topping. Bake for 30-40 minutes, or until topping is golden brown.
- In a separate bowl, whip the cream until desired consistency is reached. Top the crumble with whipped cream and enjoy warm!
Notes
- This makes a total of 6 servings of Keto Blackberry & Zucchini Crumble. Each serving comes out to be 326 calories, 27.6g fat, 8.3g net carbs, and 8.7g protein.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Fat
27.6g
(42%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Fat | 27.6g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
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