Ingredients for Low Carb Strawberry Cobbler
- Frozen Strawberries
- Splenda Granular
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup almond flour
- Vanilla
- 1/4 teaspoon salt
- Heavy Cream
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How to Make Low Carb Strawberry Cobbler
- Preheat oven to 350°F (175°C).
- In a large bowl, gently mix together the sliced strawberries and 1/4 cup of the sweetener.
- In a separate bowl, cream together the softened butter and the remaining sweetener until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the almond flour, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the strawberry mixture into a greased 8x8 inch baking dish.
- Pour the crumble topping evenly over the strawberries.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
96g
Carbs
2g
