Ingredients
For the crumbs:
- 6 tablespoons ghee melted
- 1 1/2 cups oat flour (gluten-free, if needed)
- 1/2 cup coconut sugar packed
- 3/4 cup pecans finely chopped
For the filling:
- 2 egg whites
- 3/4 cup monk fruit (or granulated sweetener of choice)
- 15 ounces frozen whole strawberries partially thawed
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl mix together all of the crumb ingredients.
- Spread the crumbs evenly onto a baking sheet and bake until golden brown, about 15-20 minutes, stirring twice during the cooking process.
- While the crumbs bake, place all the strawberry filling ingredients in large bowl and beat on high until it thickens, about 10 minutes. I used my stand mixer set to high.
- Once the crumbs are finished, spread them on the bottom of 9x13-inch pan, reserving 1 cup for the top.
- Pour the filling onto the crumb base and smooth.
- Sprinkle with the remaining crumbs.
- Freeze it until set, about 4 hours.
- DEVOUR.