Strawberry Cobbler
Yield: 6 servings

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

Instructions
1.    Sweeten the fruit, if desired, and place in a greased 6x8" baking dish.
2.    In a medium bowl, beat the butter and Splenda with a fork until creamy.  Beat in the eggs with a fork until blended.  It will look curdled.  Mix in the almond flour and vanilla with a fork.
3.    Dollop large spoonfuls over the fruit.
4.    Bake at 375°F for 30 minutes or so, until the topping is golden brown.
5.    Let stand a few minutes to cool slightly, then serve warm topped with whipped cream, if desired.

Tip
•    If you are not a strawberry fan, you can also use cherries, raspberries, or blueberries.

Nutritional Information
Serving size:
Calories: 373  |  Total fat: 36g  |  Total Carbohydrate: 9g  |  Dietary Fiber: 2g  |  Protein: 5g

Adapted from: http://www.genaw.com/lowcarb/strawberry_cobbler.html