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You will fall in love with this refreshing German fruit dessert! While traditionally made with a starch, this version is keto-friendly. It is made with red berries and has a jam-like consistency. Enjoy it with cream, pudding, or ice cream.
So, what is Rote Grütze? It is a delicious, traditional German dessert made with red fruits (like red currant, cherries, strawberries, and raspberries). Like a pudding, the fruits are cooked with sugar and juice or water. The mixture is then thickened with cornstarch (traditionally with grits, which is where the name “Grütze” comes from). It is very popular in Germany and sold around the country in supermarkets.
I love Rote Grütze, but I knew that I had to make a few changes if I wanted to enjoy this dessert from my childhood on my low-carb diet. I made 3 big changes: no added sugar, no cornstarch, no high-carb fruits. And it turned out wonderful! I use it to fill my thin pancakes or serve it with whipped cream for my kids. A couple of tablespoons go a long way. You can also eat it with vanilla ice cream or pudding. YUM!
How to make keto German fruit pudding!
Fruit. The Rote Grütze I ate as a kid was delicious, but it also contained cherries and redcurrant. To make this keto, we will use low-carb berries: raspberries, blueberries, and blackberries. I just buy the frozen mixed berries bag in the grocery store.
Thickening. To thicken our fruit pudding, we will rely on gelatin. By using a small amount of it, the Rote Grütze will turn out creamy and thick (don’t worry it won’t turn into a big blob of fruit gummy!). I use grass-fed beef gelatin. It is super healthy. Not only is gelatin keto-friendly (as opposed to cornstarch), but is also strengthens bones and makes your skin beautiful.
Sweetener. For this recipe, granular erythritol works best. I use Anthony’s erythritol, but you can also use Swerve Sweetener. If you use Swerve, decrease the amount of sweetener from 1/2 cup to 1/3 cup, as it is sweeter than plain erythritol.
Now let’s give it a try!
Keto German Fruit Pudding (Rote Grütze)
- In a medium saucepan, bring frozen berries and erythritol to a simmer. Simmer for about 5 minutes until juices escape and the sweetener is dissolved, then turn off heat.
- In the meantime, sprinkle gelatin over ½ cup of water. Let sit for 5 minutes.
- Add gelatin to the berry mix and whisk in well (for about 1 minutes) until the gelatin is completely dissolved in the hot mixture. The berry mixture should be hot, but not simmering anymore when you add the gelatin.
- Let the mixture cool, then chill completely for about 2 hours in the fridge. It should have a pudding-like consistency when it is done chilling. If you are in a hurry, you can also chill the mixture in your freezer (after it has cooled down) for about 1 hour.
- Serve the Rote Grütze chilled over whipped cream, vanilla pudding or ice cream. It also tastes great with pancakes. Store leftovers in an airtight container for up to 5 days.