Ingredients

• 3/4 cup sugar substitute (recommended: Splenda)
• 1/4 cup sugar-free maple syrup
• 3/4 cup water
• 2 tablespoons light butter
• 2 tablespoons light butter, melted
• 1 cup 1 percent milk
• 2 cups all-purpose flour
• Scant 1/2 cup sugar substitute (recommended: Splenda)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350 degrees F. Make topping: Combine all of the topping ingredients in a saucepan and bring to a boil.
2. Remove from the heat and let cool.
3. Make cake: Stir the melted butter into the milk. In a mixing bowl, whisk together the flour, sugar substitute, baking powder, and cinnamon. Stir the wet ingredients into the dry ingredients with a wooden spoon; don't worry if the batter is a bit lumpy.
4. Divide the batter among 6 (1/2-cup) ramekins and spoon some of the topping over each cake. Bake for 45 minutes. Serve warm.