R.O.D.-Strawberry Cobbler

Strawberry Cobbler

(Low Carb Luxury)

6 Regular Servings

• 12 ounce bag frozen unsweetened strawberries, thawed and drained
• 1/2 cup granular Splenda
• 1/2 cup butter, softened
• 1/4 cup granular Splenda
• 2 eggs
• 1/2 cup almond flour
• 1 teaspoon vanilla
• Pinch salt, optional, if using unsalted butter
• 1 cup heavy cream, whipped, sweetened, if desired

Mix thawed berries with 1/2 cup Splenda, and place in an 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 a medium bowl, beat butter and 1/4 cup Splenda with a for****il creamy. Beat in eggs with for****il 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 375°F 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.

APPROXIMATE NUTRITION INFORMATION PER (regular) SERVING: (I would eat ½ of this……)
373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs