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ECK Partridgeberry Grunt

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ECK Partridgeberry Grunt

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.

  • Prep Time5 min
  • Cook Time3 min
  • Total Time8 min


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



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.

We kept our whipping cream loose here and just whipped it so that it was like a thicker liquid.
for the whipping cream use 1/4 cup 35% whipping cream, 1/4 cup of powdered sweetener, pinch of salt, tsp of vanilla , mixed together with your hand mixer and pour over the top
Any berry can be substituted
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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