Juicy, warm berries nestled in a buttery crust is the dessert dreams are made of. And just when it couldn’t get any better, sweetened whipped cream tops it all off.
SLOW COOKER SIZE: MEDIUM
FILLING
2 tablespoons unsalted butter, softened
2 (16-ounce) packages frozen, no-sugar added mixed berries
4 teaspoons granulated erythritol sweetener
¼ teaspoon xanthan gum
CRUST
1 cup almond flour
¼ teaspoon baking powder
¼ teaspoon ground nutmeg
Dash salt
4 tablespoons unsalted butter, melted
¼ cup granulated erythritol sweetener
2 large eggs
1 teaspoon pure vanilla extract
¼ cup sliced almonds, toasted (see Tip, this page)
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons confectioners’ erythritol sweetener
1.Make the filling: Rub the sides and bottom of the stoneware with the butter. Pour in the frozen berries and the sweetener. Cover and cook on High for 2 hours. Stir in the xanthan gum.
2.Make the crust: In a small bowl, whisk together the almond flour, baking powder, nutmeg, and salt. Set aside.
3.In a medium bowl, whisk together the butter and sweetener. Whisk in the eggs and vanilla. Whisk the dry ingredients into the butter mixture. Dollop the crust over the hot berries.
4.Cover and cook on High for 1 to 1½ hours, or until the crust is set. Sprinkle with the almonds.
5.Turn the slow cooker off. Allow to stand, covered, for 30 minutes. Spoon into serving bowls.
6.Make the whipped cream: In a deep bowl, using a handheld mixer at medium speed, beat the cream until frothy. Gradually beat in the sweetener. Increase the speed to high and beat until stiff peaks form. Dollop the whipped cream onto each serving.
PER SERVING: 468 CALORIES ★ FAT 40 G (77%) ★ NET CARBS 34 G (29%) ★ PROTEIN 9 G (8%)
