2 tablespoons LC-Preserves or any sugar free jam
1 tablespoon butter, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/2 ounce almond flour (3 tablespoons)
1/8 teaspoon vanilla
Spread the jam in the bottom of a 6-ounce custard dish. In a small bowl, mix the remaining ingredients with a fork until well blended. Spoon the batter over the jam. Microwave on HIGH 1 minute or until the cake is done. Let cool a few minutes and then invert onto a small plate. Sprinkle with a little granular Splenda or other powdered sweetener, if you like. Serve warm.
Makes 1 serving
With granular Splenda:
Per Serving: 276 Calories; 24g Fat; 9g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 264 Calories; 24g Fat; 9g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
I got two new flavors of LC-Preserves (blueberry and peach) to try recently and came up with this tasty way to use them. I based the batter on a couple of different low carb desserts and I got lucky that it came out just right on the first try without any tweaking. The amount of jam was perfect too. As you can see, I made it with blueberry preserves and I will definitely give the peach at try sometime too. Of course this would be good topped with some whipped cream but I wanted to see how it tasted unembellished first. I sprinkled some Low Carb Confectionery Powder over it to make it pretty but it soaked in every quickly. So, make sure that you sprinkle it on right before you're going to serve it. The garnish is optional and not included in the counts. Also, if you use another brand of jam, you may need to adjust your carb count accordingly. The brand that I used has 2.5 net carbs per 2 tablespoons. Click the photo to see a close-up.
I made this again but used peach preserves this time. It was just as yummy as the blueberry version. This time I prepared the cobbler batter and assembled it with the jam in the custard dish but then put it in the fridge for a little while before microwaving it. This worked very well but I ended up with a bit more of the jam inside the cake instead of on top when I inverted it. That didn't affect the flavor at all but it didn't look as pretty as my blueberry one. I also added 30 seconds to the cooking time because the batter was cold. Because the cake rises so high in the dish as it cooks, I stopped the cooking two or three times to let it deflate a little so that it wouldn't overflow.
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