- 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 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 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
APPROXIMATE NUTRITION INFORMATION PER SERVING:
373 Calories; 36g Fat; 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs