Ingredients
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1/4 cup Splenda granular or 1/2 teaspoon liquid Splenda sugar substitute
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1/2 cup butter, softened
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1/4 cup Splenda granular or 1/2 teaspoon liquid Splenda sugar substitute
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2 eggs
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1/2 cup almond flour
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1 teaspoon vanilla
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1 pinch salt, optional, if using unsalted butter
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1 cup heavy cream, whipped, sweetened, if desired
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12 ounces frozen strawberries, thawed and drained
Instructions
- 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 375ºF 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.