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Low-Carb Blackcurrant & Apple Crumble

★★★★★★★★★★
4.6 stars, average of 92 ratings

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I’ll be honest — I’ve never liked fresh blackcurrants. We’ve had them in the garden for years, and I usually let the birds have them. The first time I tried them, I was so disappointed. They tasted nothing like the sweet blackcurrant juice I remembered as a kid, and the odd smell really put me off.

But I wasn’t ready to give up. My mum used to bake the most amazing summer crumbles with whatever fruit was in season — blackberries, gooseberries, strawberries, even rhubarb — and they were always my favorite. So I knew I had to find a way to make blackcurrants work in a low-carb crumble.

And here’s the secret: once baked, blackcurrants completely transform. They go from sharp and unusual to rich, fruity, and irresistible. Paired with a spiced zucchini “apple” base and a nutty crumble topping, they’re absolutely worth saving from the birds.

Why You’ll Love This Keto Blackcurrant “Apple” Crumble

  • Juicy, spiced filling – Blackcurrants and zucchini bake down into a rich, fruity base with cinnamon and vanilla.
  • Low-carb twist on a classic – Zucchini replaces apples so you get all the flavor without the sugar spike.
  • Crunchy nut topping – A mix of almond flour, butter, and macadamias bakes into a golden, buttery crumble.
  • Flexible & seasonal – Works with berries, rhubarb, or other low-carb fruits you have on hand.
  • Perfect anytime – Serve warm with cream or ice cream for dessert, or enjoy cold with yogurt for breakfast.

Ingredients & Swaps

Blackcurrant & “Apple” Base

  • Blackcurrants – Use fresh or frozen. If you don’t have them, swap with blackberries, raspberries, or a berry mix.
  • Zucchini – Peel and core to mimic apples in texture. Yellow squash works the same way.
  • Spices – Cinnamon, vanilla, and ginger for flavor.
  • Sweetener – Powdered or brown-style low-carb sweetener (Allulose, Swerve, erythritol, monk fruit, or stevia). Adjust to taste.
  • Chia seeds – Absorb the fruit juices so the topping doesn’t get soggy.
  • Butter or ghee – For baking. Use coconut oil if you need it dairy-free.

Crumble Topping

  • Almond flour – Or ground sunflower seeds if nut-free.
  • Sweetener – Granulated or brown-style erythritol-base sweetener works best.
  • Butter or ghee – Or coconut oil for dairy-free.
  • Cinnamon – For extra flavor.
  • Macadamia nuts – For crunch. Macadamias have the best fat profile from all nuts although you can swap them with pecans, hazelnuts, or coconut flakes. My favorite macadamia brand is House of Macadamias - click here to get 15% off House of Macadamias.

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Can I use a different sweetener?

Yes. Powdered or brown-style erythritol, monk fruit, or stevia all work. Avoid allulose in the topping — it melts instead of crisping, so the crumble won’t be crunchy. It can still be used in the fruit base though. Here's a sweetener conversion chart if you are planning to make any swaps.

Can I make this nut-free?

Yes. Swap almond flour for ground sunflower seeds and use coconut flakes instead of macadamias.

Can I skip zucchini?

You’ll lose the “apple” effect, but you can make the crumble with just berries or rhubarb. It will still be juicy and flavorful.

Tips for Best Results

  • Prep the zucchini well. Peel and remove the core so the texture is closer to apples once baked. Slice into even pieces for consistent cooking.
  • Bake the fruit first. Let the blackcurrants and zucchini soften before adding chia seeds and topping — this keeps the base juicy but not watery.
  • Let the chia soak. Stir into the hot fruit mixture and give it a few minutes to thicken the juices before adding the crumble.
  • Watch the topping. Bake until just golden. Nuts can brown quickly, so keep an eye on them.
  • Rest before serving. Let the crumble sit for 10–15 minutes so it firms up slightly and is easier to portion.

Storage & Serving

Store the crumble in the fridge for up to 5 days. Reheat gently in the oven or microwave, or enjoy it cold straight from the fridge. You can also freeze it for up to 3 mopnths. To defrost, leave in the fridge overnight.

This recipe makes 8 dessert servings or 4 to 6 breakfast sized servings. Serve warm with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, or coconut cream. For a dessert option, add a scoop of no-churn keto vanilla ice cream.

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Similar Recipes You’ll Love

If you enjoyed this blackcurrant “apple” crumble, try these other low-carb fruit desserts. Each one uses simple ingredients and the same easy method for a cozy, oven-baked treat.

Low-Carb Blackcurrant & Apple Crumble Low-Carb Blackcurrant & Apple Crumble Low-Carb Blackcurrant & Apple Crumble
Low-Carb Blackcurrant & Apple Crumble Low-Carb Blackcurrant & Apple Crumble Low-Carb Blackcurrant & Apple Crumble

Hands-on Overall

Serving size about 130 g/ 4.6 oz

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

Nutritional values (per about 130 g/ 4.6 oz)

Net carbs4.7 grams
Protein4.1 grams
Fat17 grams
Calories188 kcal
Calories from carbs 10%, protein 9%, fat 81%
Total carbs8.5 gramsFiber3.8 gramsSugars4.1 gramsSaturated fat4.8 gramsSodium27 mg(1% RDA)Magnesium55 mg(14% RDA)Potassium302 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
  • pinch of sea salt
  • 1/4 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:

Instructions

  1. Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
    Note: Save the cores for soups or sauces. Low-Carb Blackcurrant & Apple Crumble
  2. Slice the zucchini into 1/2-inch (1 cm) pieces. Place in a 24 cm/9 1/2-inch baking dish together with the blackcurrants. Low-Carb Blackcurrant & Apple Crumble
  3. Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes. Low-Carb Blackcurrant & Apple Crumble
  4. Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts. Low-Carb Blackcurrant & Apple Crumble
  5. When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes. Low-Carb Blackcurrant & Apple Crumble
  6. Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden. Low-Carb Blackcurrant & Apple Crumble
  7. Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
  8. Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days. Low-Carb Blackcurrant & Apple Crumble

Blackcurrant & Apple Crumble
Step by Step

★★★★★★★★★★
4.6 stars, average of 92 ratings
Blackcurrant & Apple Crumble
Keto blackcurrant “apple” crumble made with zucchini, cinnamon, and crunchy nut topping. Sugar-free, gluten-free, and just 4.7g net carbs per serving.
Hands on10m
Overall1h
Servings8
Calories188 kcal
Pin it

Ingredients

Instructions

  1. Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
    Note: Save the cores for soups or sauces.
  2. Slice the zucchini into 1/2-inch (1 cm) pieces. Place in a 24 cm/9 1/2-inch baking dish together with the blackcurrants.
  3. Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes.
  4. Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts.
  5. When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes.
  6. Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden.
  7. Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
  8. Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days.

Nutrition (per serving, about 130 g/ 4.6 oz)

Calories188kcal
Net Carbs4.7g
Carbohydrates8.5g
Protein4.1g
Fat17g
Saturated Fat4.8g
Fiber3.8g
Sugar4.1g
Sodium27mg
Magnesium55mg
Potassium302mg

Detailed nutritional breakdown (per about 130 g/ 4.6 oz)

Net carbsProteinFatCalories
Total per about 130 g/ 4.6 oz
4.7 g4.1 g17 g188 kcal
Blackcurrants, fresh or frozen
2 g0.3 g0 g9 kcal
Zucchini (summer squash, courgette)
0.8 g0.4 g0.1 g6 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Ginger (ground, dried), spices
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.3 g0 g0 g1 kcal
Chia seeds
0.1 g0.2 g0.3 g5 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Macadamia nuts
0.3 g0.4 g4.2 g40 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

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.

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Comments (6)

★★★★★★★★★★

This was so yummy! I didn't have macadamias so I just used some blanched almonds and pecans. Will be making this again!

Thank you! Any nuts work well in this crumble although almonds, pecans and macadamias are the best option.

Where does the first amount of butter come in? The one listed in the 'base' ingredients? Thanks.

Hi Sabrina, I can see it on the image in step 3 but I realised I didn't list in the that step. Fixed! 😊

★★★★★★★★★★

This is a delicious recipe, I have used raspberries and walnuts as alternatives , lovely thank you

Thank you Linda, I'm glad you enjoyed!