Last weekend, as hubby and I were looking for some last minute ingredients to complete our Super Bowl menu, I stumbled across some sugar free strawberry glaze marked down to .39. I had to get it. Who passes up thirty nine cent sugar free strawberry glaze... apparently not me and so began my quest to find something to do with aforementioned sugar free strawberry glaze.
Honestly though, I am still not very fond of the aftertaste of the glaze. It just tastes very "artificial" to me. It's definitely not the strawberry shortcake flavor you remember from your childhood... unless your Mom or Dad was diabetic, but it is still really good for when you need a sweet treat.
- Melt 2 Tbsp of butter in a microwave safe mug. (I use a chili type mug I found at Dollar Tree)
- Add 3 Tbsp of almond flour, 1 Tbsp coconut flour, 1/2 tsp baking powder (not soda), 1/2 tsp salt, 1/2 Tbsp Vanilla extract, 3 or 4 drops of *liquid Sucralose or Stevia, mix well.
- Add 1 well beaten egg to this mixture, stir well and microwave for 2 minutes.
- When the 2 minutes is up, you might have to zap it for a few more seconds, if the middle is still mushy. I go in 15 second increments, until the middle is firm or a toothpick comes out clean.
- Invert the cake onto a plate, add some *fresh whipped cream and a small spoon-full of the *s.f. strawberry glaze, then eat it before anyone notices what you have.
*If you don't have liquid, you can always use the packets or granulated, but it will add hidden carbs.
* The glaze should be in the fruit and veggie section of your grocery store.