Having to stay away from fruit to keep my BGL happy doesn’t mean I don’t miss fruity flavors. Da Vinci makes some wonderful sugar-free syrups and the peach flavor inspired me to make this yummy dessert.
2 tablespoons salted butter
1 large egg
1 tablespoon granular erythritol
1 teaspoon Fiberfit Liquid
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon vanilla
1/8 teaspoon salt
1 tablespoon coconut flour
Preheat oven to 425. Grease baking dish: 5″ x 5″ (700 mL or about 2 3/4 cups). I used Corning Ware. Set aside.
In a small bowl, use a whisk to combine filling ingredients, adding glucomannan powder last and very gradually. Whisk until foamy and slightly thickened. Pour into prepared baking dish. Set aside.
In a medium microwave-safe bowl, melt butter. With a fork, beat in remaining ingredients one at a time in the order listed until well mixed with no lumps. Let sit for a couple of minutes to thicken, then carefully spread on top of the filling in the baking dish.
Bake for 15 minutes, then remove from oven. Let sit for at least 5 minutes before eating. You can eat this warm or let it cool completely first. It would be great served warm with a scoop of low carb vanilla ice cream on top!
This makes one serving.