Sugar-Free Loaf Cake with Cranberry Chia Ginger Sauce

Preheat oven to 335 degrees F (170 degrees C) and 9” x 5” loaf pan with baking spray.

Combine 2% Reduced Fat Milk (12 oz) and Simply Organic Vanilla Extract (1 tsp); set aside.

Combine All-Purpose Flour (2 2/3 cups), Baking Powder (2 tsp), and Salt (1/2 tsp); set aside.

In large bowl (or stand mixer), add Unsalted Butter (1 cup) and cream until smooth. Sprinkle in Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (2 cups) and mix together for several minutes until smooth.

Drizzle in room-temperature Eggland's Best Liquid Egg Whites (1/3 cup) to butter mixture while mixing on low.

Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.

Add batter into prepared loaf and bake at 335 degrees F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden.

While cake is baking, prepare sauce. Add Fresh Cranberries (1 2/3 cups), Cranberry Juice (1 cup), Fresh Ginger (1 Tbsp), White Chia Seeds (2 Tbsp), and Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup) to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.