Low Carb Strawberry Cobbler |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Blueberries, raspberries or a mix of them all can be used. Ingredients:
12 ounces frozen strawberries, thawed and drained |
1/4 cup splenda granular or 1/2 teaspoon liquid splenda sugar substitute |
1/2 cup butter, softened |
1/4 cup splenda granular or 1/2 teaspoon liquid splenda sugar substitute |
2 eggs |
1/2 cup almond flour |
1 teaspoon vanilla |
1 pinch salt, optional, if using unsalted butter |
1 cup heavy cream, whipped, sweetened, if desired |
Directions:
1. Mix the fruit with the Splenda.
2. 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).
3. In medium bowl, beat butter and Splenda with a fork until creamy.
4. Beat in eggs with fork until blended (it will look curdled).
5. Mix in the almond flour and vanilla with fork.
6. Dollop by large spoonfuls over fruit; it will spread while baking so don't be too fussy.
7. Bake at 375ºF for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
8. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.
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