How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Truly Low Carb Humble Crumble ?

You need 9 ingredients. The key ingredients include: 1/4 lbs. Ground Beef (anything works here, including cooked leftovers), 1 TBS. Chopped Onion, 1/2 tsp. Italian Seasoning (try substituting any fresh herb you like), 1/8 tsp. Garlic, and more.

Is Truly Low Carb Humble Crumble suitable as baking & desserts?

Yes, Truly Low Carb Humble Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Truly Low Carb Humble Crumble ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Truly Low Carb Humble Crumble Recipe

Name: Truly Low Carb Humble Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lbs. Ground Beef (anything works here, including cooked leftovers); 1 TBS. Chopped Onion; 1/2 tsp. Italian Seasoning (try substituting any fresh herb you like); 1/8 tsp. Garlic; 1/8 tsp. Salt; 1/4 tsp. Black Pepper; 2 TBS. Crumbled Feta; 2 TBS. Cottage Cheese; 1/2 cup Chopped Spinach (or any other fresh green/leftover vegetables you have on hand)

Truly Low Carb Humble Crumble – a delicious recipe with Ground Beef, Onion, Italian Seasoning, Garlic, Salt, Black Pepper. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1/4 lbs. Ground Beef (anything works here, including cooked leftovers)
1 TBS. Chopped Onion
1/2 tsp. Italian Seasoning (try substituting any fresh herb you like)
1/8 tsp. Garlic
1/8 tsp. Salt
1/4 tsp. Black Pepper
2 TBS. Crumbled Feta
2 TBS. Cottage Cheese
1/2 cup Chopped Spinach (or any other fresh green/leftover vegetables you have on hand)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
416 kcal
Category
Baking & Desserts

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Truly Low Carb Humble Crumble

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