Low Carb Strawberry Cobbler – a delicious recipe with frozen strawberries, Splenda, butter, Splenda, eggs, almond flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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 375u00b0F 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."]
961
kcal
Calories
85
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Low Carb Strawberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
