For the crumbs:

  • 6 Tbsp Ghee, melted
  • 1 1/2 Cups Oat Flour (GF if needed)
  • 1/2 Cup Coconut sugar, packed
  • 3/4 Cup Pecans finely chopped

For the filling:

  • 2 Egg whites
  • 3/4 Cup Monkfruit (or granulated sweetener of choice)
  • 15 oz Frozen whole strawberries partially thawed
  • 2 Tbsp Lemon juice


  1. Preheat your oven to 375 degrees.
  2. In a large bowl, mix together all of the crumb ingredients.
  3. Spread the crumbs evenly onto a baking sheet and bake until golden brown, about 15-20 mins, stirring twice during the cooking process.
  4. While the crumbs bake, place all of the strawberry filling ingredients in large bowl and beat on high until it thickens, about 10 mins. I used my Kitchenaid stand mixer, set it to high and walked away and let it do it’s thang.
  5. Once the crumbs are finished, spread them in the bottom of 9×13 pan, reserving 1 cup for the top.
  6. Pour the filling onto the crumb base and smooth.
  7. Sprinkle with the remaining crumbs.
  8. Freeze it until set, about 4 hours.
  9. DEVOUR.


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