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LISA'S STRAWBERRY COBBLER




Source of Recipe


Low-carb friends


List of Ingredients




12 ounce bag frozen strawberries, thawed and drained
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda (to sweeten fruit - optional) *
1/2 cup butter, softened (may be less)
1/4 cup granular Splenda or 1/2 teaspoon liquid Splenda
2 eggs
2 ounces almond flour (1/2 cup)
1 teaspoon vanilla
Pinch salt (if using unsalted butter - optional)
½ tsp baking powder
1 cup heavy cream, whipped (sweetened, if desired)


Recipe



Sweeten fruit, if desired, and place in a greased 6x8" baking dish or equivalent shallow baking pan. 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 375º 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.

Makes 6 servings

* If you do sweeten the fruit with granular Splenda, add 1 more carb per serving.

Per Serving (with granular Splenda): 373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per Serving (with liquid Splenda): 369 Calories; 36g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs