I created these Rum Cakes after I finally discovered how to convert a buttered sauce using natural sweeteners instead of sugar. It’s kind of tricky because these sweeteners are more water soluble than fat soluble. So I made a very rich syrup using half the water, but all the sweetener I usually use and then added the butter. This same method can be used and adapted to any flavor you wish. Try this on a low carb pancake or over your favorite healthy ice cream for a special treat.
Buttered Rum Sauce
1/4 cup water
Heated to boiling and removed from the heat. Quickly whisk in:
1/4 cup Gentle Sweet
OR (*2 tablespoons truvia or 1/2 cup Swerve) *(not tested with these, but that is the conversion amount)
1 pinch of salt
*1/16 tsp xanthan gum
1 1/2 tsp. rum flavoring (I got mine from Kroger and it has a great flavor)
Once you’ve whisked this together thoroughly, set it aside. In a small skillet or pan carefully heat:
2 tablespoons of unsalted butter until it is melted
Continue to heat the butter for just a little longer after it melts and it will start to turn a golden brown, remove it quickly and add this to the glaze. (If it gets too brown specks will occur which won’t affect the taste if they aren’t too dark but it won’t be as pretty) Pour over the snack cakes, pancakes, or low carb ice cream.