Low Carb Strawberry Cobbler

Total Time
15 mins
30 mins

Blueberries, raspberries or a mix of them all can be used.

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  1. Mix the fruit with the Splenda.
  2. 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).
  3. In medium bowl, beat butter and Splenda with a fork until creamy.
  4. Beat in eggs with fork until blended (it will look curdled).
  5. Mix in the almond flour and vanilla with fork.
  6. Dollop by large spoonfuls over fruit; it will spread while baking so don't be too fussy.
  7. Bake at 375ºF for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
  8. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.