Directions:
- Mix the fruit with the Splenda.
- Place the fruit in a greased 6x8 baking dish or equivalent shallow baking pan (a 9x5 loaf pan or a 9-inch metal pie plate would be about the right size).
- In medium bowl, beat butter and Splenda with a fork until creamy.
- Beat in eggs with fork until blended (it will look curdled).
- Mix in the almond flour and vanilla with fork.
- Dollop by large spoonfuls over fruit; it will spread while baking so don't be too fussy.
- Bake at 375ºF for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
- Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.05 Kcal (1298 kJ) | ||
| Calories from fat | 242.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.95g | 41% | |
|---|---|---|---|
| Cholesterol | 122.63mg | 41% | |
| Sodium | 60.22mg | 3% | |
| Potassium | 97.13mg | 2% | |
| Total Carbs | 15.56g | 5% | |
| Sugars | 11.14g | 45% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 233.72 Kcal (979 kJ) | ||
| Calories from fat | 182.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.31g | 41% | |
|---|---|---|---|
| Cholesterol | 92.44mg | 41% | |
| Sodium | 45.4mg | 3% | |
| Potassium | 73.22mg | 2% | |
| Total Carbs | 11.73g | 5% | |
| Sugars | 8.4g | 45% | |
| Dietary Fiber | 1.32g | 7% | |
| Protein | 3.23g | 9% | |
| Vitamin C | 17.2mg | 38% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 45.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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