A grunt is a cobbler or a berry mixture topped with sweet biscuits and traditionally cooked on the stove top. The lore behind the name is, as the berries steam, you can hear the berries grunt as they cook and release their juices. Whether that’s true or not is anyone’s guess.
ECK partridgeberry grunt is brought kicking and screaming into the 21st century, as it’s introduced to keto and the microwave in one fair swoop. We recommend using frozen berries so they don’t get mucked into the batter as you’re folding them in. Any berry can be substituted here. This can be served with a hot or cold sauce. Our fave is a room temperature loose whipping cream.
Make sure you listen for the grunt coming from the microwave as this quick and easy traditional NL dessert cooks! You might be the one to solve the mystery of the grunt.
Ingredients
For the Grunt
-
3 Tbsp almond flour
-
1 Tbsp powdered sweetener
-
1/2 tsp cream of tartar
-
1/4 tsp baking soda
-
1/4 tsp xanthan gum
-
1 Tbsp butter, room temperature
-
1 egg
-
2 Tbsp partridgeberries, frozen
For the Whipping Cream
-
1/4 cup 35% whipping cream
-
1/4 cup powdered sweetener
-
Pinch of salt
-
1 tsp vanilla
Directions
-
Whisk or sift together dry ingredients.
-
Cream butter into the dry mix, then mix in egg and stir to fully incorporate.
-
Sometimes we smoosh a little here to make sure the dry and wet ingredients are fully combined.
-
Add in frozen partridgeberries and transfer to the microwave.
-
Cook for two minutes. Set aside to cool.
-
When cool, rough chop your partridgeberry grunt and pour whipping cream over the top.
Additional Notes
-
We kept our whipping cream loose here and just whipped it so that it was like a thicker liquid.
-
To make the whipping cream, combine 1/4 cup 35% whipping cream, 1/4 cup powdered sweetener, a pinch of salt and 1 tsp vanilla. Mix together with a hand mixer and pour over the top.
-
Any berry can be substituted.
Nutrition & Macro Information
We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
NEVER blindly trust your keto or your macros to an app, a person, a website or a product.
