Cakes

Serves 6

Cake Batter:

3/4 cup + 2 tbsp (105 grams) All Purpose Flour

6 tbsp (30 grams) unsweetened cocoa powder

3/8 cup of sweetener, I use Lakanto Monkfruit

3/4 tsp each of baking powder & soda

1/2 tsp salt

1 large egg

1/4 cup unsweetened applesauce

1/2 cup unsweetened almond milk, I use Kirkland Almond Beverage, buy at Costco

1/2 cup boiling water

Frosting:

4 tbsp lite butter spread, I use Imperial 27% lite vegetable oil spread

9 tbsp (67 grams) powdered sweetener, like Lakanto monkfruit

4 1/2 tbsp (23 grams) unsweetened cocoa

Make your frosting first, by mixing sweetener & cocoa in a small bowl, in a larger bowl add and beat butter with hand mixer, then add half of the sweetener/cocoa mixture, beat to combine, beat in remaining until fluffy, store in fridge.

Preheat oven 350 degrees, grease 2-6"x2" round cake pans or comparable baking molds/pans.

In a large bowl add all dry ingredients, whisk, add wet ingredients except boiling water. Beat with hand mixer until all incorporated, mix in boiling water.

Divide batter equally between the cake pans, bake 17-20 minutes, cakes are done when inserted toothpick comes out clean.

Let cool in pan 10-15 minutes, remove to cool on rack. When cakes are cold to touch, you can add the frosting.

Store in fridge, let chill a couple of hours before serving!!!

4 Servings

½ cup All Purpose Flour

¾ tsp of baking powder

½ tsp salt

1 egg

¼ cup of unsweetened applesauce

½ tsp vanilla extract

1/8 cup unsweetened almond milk

1/8 cup of white granulated sweetener, I use Lakanto Monkfruit

1 packed teaspoon lemon zest.

Crumble: Mix 2 tbsp of sweetener with 1 tbsp of light butter spread, like Imperial 27%, add 2 tbsp of flour, and combine into a sandy texture.

Preheat oven 350 degrees, grease a 6"x2" round cake pan or comparable.

Mix zest & sweetener, whisk in applesauce, then egg, add vanilla, and whisk until combined. Combine flour, powder, & salt in separate bowl, whisk; add to egg mixture, mix. Mix in milk. Pour into prepared pan. Cover top with crumble. Bake 20 minutes. Toothpick check; inserted toothpick pulls out clean. Let cool 5 minutes in pan, remove to wire rack.  Mix 4 tbsp of powdered sweetener with lemon juice until desired consistency, about 1 tbsp. drizzle over cake.

 Serves 9

1 cup of strawberry, nonfat, Greek yogurt, like Chobani

2 eggs

3/8 cup of white granulated sweetener I use Lakanto Monkfruit

1 tsp vanilla extract

1 1/2 cup of all-purpose flour  

2 tsp baking powder

1/2 tsp salt

1/2-3/4 cup of fresh diced strawberries. If you choose to use frozen, defrost first run under cold water until water runs clear. Pat dry with paper towel.

Preheat oven to 350° grease a 9 x 5 loaf pan

Whisk eggs and sweetener, add in yogurt and vanilla extract, whisk until smooth. Sprinkle flour over top then salt & baking powder. Mix with large spoon until smooth.

Fold in strawberries. The batter will be thick.

Transfer to prepared loaf pan and bake 35 to 40 minutes. I did 37 minutes. Let cool in pan 5-10 minutes transfer to serving plate. Let cool before you add glaze.

Glaze: 3 tbsp sf powdered sugar with 1 1/2 tsps of water.

Serves 4

¾ cup cocoa powder, I use Hershey Naturally Unsweetened

1 egg

1 tsp of baking powder

½ cup unsweetened applesauce

1/3 cup sweetener, I use Lakanto Monkfruit Classic

2 Tbsp of unsweetened almond milk

2 tbsp I Can’t Believe It’s Not Butter 30%

1 tsp instant coffee

Chocolate Sauce Mix and set aside

2 Tbsp of Dark Cocoa Powder, Special Dark Hershey's is what I use

1 Tbsp of Granulated Sweetener, I like Monkfruit

1 Tbsp of Almond milk

1 Tbsp of Water

A pinch of salt

Preheat oven 325 degrees, grease 6”x2” round cake pan or comparable oven safe dish.

Beat butter, sweetener, beat in egg, add applesauce, mix, add coffee, cocoa, baking powder, mix, lastly mix in milk.  Transfer to pan, bake 35-40 minutes, let cool, transfer to serving plate, top with chocolate syrup.

Serves 8 – 16

Cake Batter:

3/4 cup + 2 tbsp (105 grams) All Purpose Flour

6 tbsp (30 grams) unsweetened cocoa powder

3/8 cup of sweetener, I use Truvia

3/4 tsp each of baking powder & soda

1/2 tsp salt

1 large egg

1/4 cup unsweetened applesauce

1/2 cup unsweetened almond milk, I use Kirkland Almond Beverage, buy at Costco

1/2 cup boiling water

Frosting:

4 tbsp lite butter spread, I use Imperial 27% lite vegetable oil spread

9 tbsp (67 grams) powdered sweetener, like Lakanto Monkfruit

4 1/2 tbsps. (28 grams please use scale) peanut butter powder. I use NAKED PB

Make your frosting first, by mixing sweetener & pb powder in a small bowl, in a larger bowl add and beat butter with hand mixer, then add half of the sweetener/pb powder mixture, beat to combine, beat in remaining until fluffy. Set aside

Preheat oven 350 degrees, grease 8x8 ceramic baking dish.

In a large bowl add all dry ingredients, whisk, add wet ingredients except boiling water. Beat with hand mixer until all incorporated, stir in boiling water.

Transfer batter to baking dish and bake 23-26 minutes

Let cool in pan 10-15 minutes, remove to cool on rack. When cake is cold to touch, you can add the frosting.

Cut  into 8 pieces or cut into 16 for 2 bites of chocolate peanut butter heaven.

Serves 8

120 grams of AP flour (1 cup), Gold Medal

55 grams of almond flour, Bob’s Red Mill

2 of tsps baking powder

¼ of tsp salt

3 large eggs

½ cup of sweetener, I use Truvia

¾ cup of non fat Greek yogurt, like Fage

1 tsp of vanilla extract

½ tsp of almond extract

¼ cup whole almonds (or sliced) if using whole, pulse a couple of times in a blender.

Preheat oven to 350 degrees, grease an 8” round cake pan and line with parchment paper.

Beat eggs with sugar until frothy, add yogurt, beat until smooth, beat in extracts.  Add almond flour, powder, AP flour and mix with spoon until well combined and no large lumps remain.

Transfer to prepared pan, sprinkle with almonds.

Bake 20-25 minutes. Toothpick check at 20 minutes. Let cool in pan 10 minutes.  Remove from pan and finish cooling on wire rack.

Serves 12

2 Cups of Sugar Free Yellow Cake Mix

1 Egg

½ Cup of Unsweet Applesauce

½ Cup of Water

3 Cups of diced Rhubarb about 1/2”x1/2”” pieces 

1- 0.6oz. Box of Sugar Free Strawberry Gelatin (8 servings)

Preheat oven 325 degrees, line an 8x8 nonstick pan with parchment, coated with cooking spray.

Rinse and dice Rhubarb, I used 2 large stalks, toss with gelatin, set aside.

Combine cake mix, egg, applesauce and water.

Add tossed rhubarb to pan, spread evenly, pour batter over top covering all rhubarb, spread with knife.

Bake 40-45 minutes. Let cool in pan 15 minutes, place a greased cookie sheet on top and flip over to release cake from baking pan. Carefully peel away parchment paper and let cool. Slice and serve.

4 Ingredients and 1 minute cook

2 Tbsp of SF Yellow Cake Mix

1 Tbsp of SF Peanut Butter Powder

2 Tbsp of Water

20 SF Chocolate Chips, I use Lily's Semi Sweet

Coffee mug or 4oz. ramekin

Add cake mix, PB powder & water to ramekin, stir until well combined, place 20 chips on top.

Microwave 1 minute, let cool a little and dig in.

Best eaten immediately

Serves 16

1 16oz. box of Yellow Sugar Free or Regular Cake Mix

1 -20oz. can of No Sugar Added Apple Pie Filling

1 cup of water

1 tsp of Cinnamon

1 tsp of Apple Pie Spice

Preheat oven 325F degrees, grease bundt pan

In a large bowl add apple pie filling and chop up apples, mix in remaining ingredients, pour into pan and bake 60 -70 minutes or until inserted toothpick comes out clean.

Let cool in pan 20 minutes before turning out.  

Very moist, apples in every bite.

Quick, easy, and delicious!

Heat oven 350F degrees

1 box of 15.25oz. box of White Cake Mix

4 egg whites

½ cup of unsweetened applesauce

1 ¼ cup of water

2 ½ cups of fresh blueberries (reserve ½ cup)

¼ cup of fresh squeezed lemon juice

Zest from 1 lemon

Spray your Bundt with cooking spray then dust with flour

With hand mixer, blend all ingredients except blueberries. Once batter is smooth fold in your blueberries.

Pour batter in prepared pan, then top with reserved blueberries.  Bake 37-41 minutes. Check doneness with a wooden skewer, if it comes out of the cake clean, you’re done.  Remove from oven, don’t turn it off, and let cake cool in pan for at least 20 minutes, this is a must when using Bundt pans.

While that’s cooling, toast 2 tablespoons of chopped pecans in oven for 1-2 minutes, if you over toast them they will taste bitter, so after 1 or 2 minutes remove from oven and taste, if they are bitter, do it again for less time, you don’t want bitter pecans to ruin your whole cake!!   

Mix 3 tablespoons of confectioners’ sugar with 1 ½ tsp of water. Set aside with pecans. 

After the 20 minutes are up, turn out your cake onto chosen cake plate or stand. If it doesn’t fall right away, immediately turn back and wait another 10 minutes. 

Once you’ve got your cake out of the pan and onto your plate, place in refrigerator to get cold 30-40 minutes.

Now that your cake is cold, drizzle with glaze and sprinkle with pecans.

Serves 12

18oz. of High Protein Buttermilk Pancake Mix, Kodiak is my go to

3 Eggs

¾ cup of Sweetener, Lakanto Monkfruit is what I used

1 cup of Water

½ cup of Unsweetened Applesauce

1 ¾ + 5/8 cup of Unsweetened Plain Almond Milk

1 oz. of Sugar Free Fat Free Chocolate Pudding Mix (3/4 cup milk)

.5 oz. of Sugar Free Fat Free Vanilla Pudding Mix (5/8 cup milk)

Preheat oven 325 degrees, grease Bundt pan, I used a dark non stick Bundt pan

In a large mixing bowl add  eggs, water,1 cup of milk, applesauce & sweetener, mix, add ½ pancake mix, beat, then add remaining pancake mix, continue to beat for 30-60 seconds.

Pour batter into prepared pan and bake 40-45 minutes, check with skewer at 40 minutes.

Remove from oven and let cool 5-10 minutes, turn out onto chosen plate/cake stand.

Once your cake is turned out, you want to poke about 15 ½” round holes.  Use the end of a wooden spoon and gently push into the cake, don’t pierce the bottom, go in about 2”.

Mix your vanilla pudding mix with 5/8 cup of milk and pour into holes.

Mix your chocolate pudding with ¾ cups of milk and whisk until it just starts to thicken spread over top of cake and frost. I chose to frost the sides but you can do this however you wish.

Refrigerate for about 2 hrs. before slicing. 

Store in fridge covered.

Serves 16

Preheat oven 350 degrees

Generously spray Bundt pan with cooking oil and lightly dust with flour.

Cake Batter

1 16oz. box of Sugar Free Yellow Cake Mix

3 eggs

1 cup of water

1/2 cup of applesauce

2 cups of grated or food processed carrots.

Blend until combined and lump free.

Frosting: In a separate bowl add

4 oz. of Room temperature Fat Free Cream Cheese

1 tbsp of Sweetened Condensed Milk

3 tbsp of powdered sugar mixed with 2 1/2 tbsp. of water

With hand mixer, beat until smooth and creamy. Set aside

30 grams of chopped Walnuts, this is where you want to use your scale. 

Bake 45-50 minutes or until inserted skewer comes out clean, this one is tricky although skewer was clean mine could have done with 5 more minutes, ovens vary so check at 45 minutes.

Let cool for 20 minutes before turning out onto chosen plate. 

When ready to frost, make sure your frosting is thin enough to drizzle if it isn't, you can microwave it for 10 seconds at a time until it is, don't cook your cream cheese. 

Frost or drizzle your cake any which way you want. Top with 30 grams of chopped Walnuts, (this is where you want to use your scale) for a crunch that goes well with this soft cake and why not add some shredded carrots for a bit of color.

Serves 15

18oz. of High Protein Pancake Mix, Kodiak Buttermilk works perfectly

1 Cup of Unsweetened Plain Almond Milk

½ Cup of Unsweetened Applesauce

3 large eggs

12 Tbsp of Unsweetened Dark Cocoa Powder, I like Hershey’s, divided

1 ¼ Cup of Water

¾ Cups of Granulated Sweetener, I use Lankato Monkfruit

1 Cup of Peanut Butter Powder, like PB2, divided

Preheat oven to 350 degrees

Drizzles:

Peanut butter – Mix ½ cup of PB2 with 6 tbsp of water

Chocolate Syrup– Mix 2 tbsp of cocoa powder with 1 tbsp each of water, sweetener, almond milk. Set aside.

In a large mixing bowl, add ½ cup of PB2 ,10 tbsp of Cocoa powder, eggs, water, applesauce & sweetener.  Mix until well combined add ½ the milk and ½ the pancake mix, beat until well combined, add remaining milk and pancake mix, beat for 1-2 minutes.  

Pour into a greased 10x14 cake pan, drizzle with prepared peanut butter, then with chocolate syrup, using a toothpick, butter knife or chopstick, swirl, don’t over swirl otherwise your peanut butter will disappear into your chocolate. 

Bake 25-30 minutes, done when inserted toothpick comes out clean.

Let cool in pan 5-7 minutes, slice into 15 equal pieces, remove from pan to cool completely.  You can wrap individually and freeze in a freezer bag for up 3 months. 

Eat at room temperature or microwave until warm. 

Preheat oven 325 degrees 8x8 dish

Mix in a largish bowl: except chips

2 cups of High Protein Pancake mix, I use Kodiak Buttermilk

3 Medium over ripe mashed bananas (12.6 oz. total weight)

1 egg

2 tsp of baking powder

1/2 tsp of salt

1 tsp of vanilla extract

3/8 cup of Water (1/4 cup + 2Tbsp)

1/4 cup of white granulated sweetener, I use Monkfruit

3 oz. of SF Semi-Sweet Chocolate Chips, it's Lily's for me

After you have mixed your batter, add 2 oz. of chocolate chips, stir to combine and pour into prepared dish, scrape that mixing bowl clean, don't leave any points behind 

Sprinkle top with remaining 1 oz. of chips.

Bake 40-45 minutes.

Let cool 10 minutes, remove dish and let cool. Slice into desired servings.

No Sugar Free for this. Super moist with doable points. Really like the way this turned out. Tang from the cranberry mixes well with the sweet soft white cake with just a hint of orange and almond flavors make this a well rounded cake, not to sweet and not to tart.

Serves 16

1 15.25oz. box of White Cake Mix

4 large egg Whites

1/3 cup of Unsweetened Applesauce

1 tsp of Almond Extract

1 large Orange, flesh removed from membrane (no white) dice up into small pieces.

Zest from 1 Orange

1 ¼ cups of water.

2 cups of Fresh Cranberries, rinsed

10 grams of Slivered Almonds

Preheat oven 350 degrees, grease 10 cup Bundt pan

Whip your eggs until frothy, add extract, chopped orange, zest, water & applesauce, mix, add Cake mix, continue to mix until smooth.

Add your cranberries to the bottom (top) of the greased pan, cover with batter, tap pan on counter to remove any air pockets between berries and batter.

Bake 43-48 minutes.  Cool in pan 20 minutes, turn out onto chosen plate or stand, place in fridge to cool completely.  Mix 3 tbsp of powdered sugar with 1 ½ tsp of water, Drizzle over cold cake and top with slivered almonds.

Serves 8

1 cup  Sugar Free Yellow Cake Mix

1 tsp each of ground ginger & cinnamon

½ tsp ground nutmeg

¼ tsp all spice

1 egg

¼ cup unsweetened applesauce

¼ cup water

2 tsp Blackstrap Molasses

Preheat oven 350, grease 8x4 loaf pan, I used a tin

Add cake mix, spices, egg, applesauce & water, whisk until smooth then whisk in molasses, transfer to baking tin/pan.

Bake 25 minutes, check it at 20. Remove from oven let cool 5 minutes, finish cooling on rack. Dust with Powdered sweetener. 

Serves 12

Batter:

2 Cups of High Protein Buttermilk Pancake Mix, Kodiak is my go to

(spooned and leveled off in a measuring cup).

¾ cups of water

1 large egg

½ cup of unsweetened applesauce

¼ cup of Golden Sweetener, Lakanto Monkfruit is what I use

1 tsp of baking powder

¼ tsp of salt

2 tsps of Ground Cinnamon

¼ tsp of Nutmeg

2 Cups of Peeled, Cored & Diced Apples (1 ½ medium) I used Envy Apples, any sweet/soft apple

Frosting:

½ cup packed zero calorie Confectioner’s Sweetener mixed with 5 tsp of almond milk.

Preheat oven to 325 degrees, we’re doing this low and slow. Line an 8x8 baking dish with parchment paper, over the edges to use as handle when removing from pan, grease with cooking spray.

In a mixing bowl add all ingredients for batter except the apple. Fold in apples.  

Pour into prepared pan, sprinkle with cinnamon.

Bake 40-45 minutes or until inserted toothpick comes out clean. 

Let cool in pan for 5 minutes.  Spread frosting over top, let It soak in a little, using the parchment paper lift out of pan.  Slice in 12 equal pieces. 

Serves 8

1 ½ Cups of High Protein Pancake Mix, I use Kodiak Buttermilk  

1/2 tsp of Baking Powder

1/2 tsp of Salt

2 Jumbo Eggs or 3 Medium

1 Cup of Fat Free Plain Greek Yogurt, I use Fage

1 Tbsp of Lemon Extract

2 Tbsp of Fresh Squeezed Lemon Juice (2 Large Lemons)

1 Tbsp of Lemon Zest

¼ Cup of Lite Butter Spread, I use 30% I Can’t Believe It’s Not Butter

¼ Cup of White Granulated Sweeter, I use Monkfruit   

Frosting: Mix until creamy not runny

1 ½ Cups of Powdered Sweetener, I use Monkfruit   

4-5 Tbsp of Fresh Squeezed Lemon Juice

Preheat oven 350 degrees, grease 9x5 Loaf pan   

Add lemon zest to granulated sweeter to a small bowl and stir to combine. Combine pancake mix, soda, powder, salt in a medium bowl set aside.

Whisk egg, yogurt, butter, lemon extract, lemon juice, sweetener/zest in a large bowl, add dry ingredients and stir until just combined. Pour into prepared pan, smooth top, bake 30-35 minutes, do the toothpick check. Let cool 10 minutes before removing from pan. Chill in fridge.

Frost cold cake., top with a little more zest for some color. Chill until frosting has set.

Cold storage in air tight container.

18 oz of Protein Buttermilk Pancake Mix, I use Kodiak

1 cup of a Peanut Butter Powder, PB2 works great. Divided

3 Eggs

½ cup of Unsweetened Applesauce

1 cup of Unsweetened Almond Milk

1 cup of Water + 6 tbsp

¾ cup of Granulated Sweetener, I like Lakanto Monkfruit

6 Tbsp of Sugar Free Raspberry Preserves or flavor of choice.

Preheat oven 350 degrees

In a large mixing bowl, add applesauce, sweetener, eggs, 1 cup of water, ½ of PB Powder & milk, whisk until well combined.  Add ½ of the pancake powder, mix, add the rest, mix.  

Pour batter into a greased 10x14 cake pan, can use a 9x13 casserole dish.

Mix the rest of PB powder with 6 tbsp of water.  Heat your preserves in a microwave safe bowl, 12 seconds, stir, 12 second stir,10 seconds, stir, you want it a little thin. 

Drizzle the prepared PB Powder mix over top of batter, then do the same with warm preserves, using a butter knife, skewer or chopstick to swirl.

Bake 30 minutes or until inserted toothpick comes out clean.  Let cool in pan 10 minutes.

Slice and serve. 

To Freeze – Let come to room temperature, completely cool, wrap in cellophane and store in freezer bag(s).   

Serves 12

Preheat oven 350 degrees, grease 8x8 nonstick pan

1 ½ Cups of High Protein Pancake Mix, I use Kodiak Buttermilk Mix, spooned and leveled.  

1 tsp of Baking Powder

1/4 tsp of Salt

3 Tbsp of Lite Butter Spread, I use I Can’t Believe It’s Not Butter 30%

1 cup of Fat Free Plain Greek Yogurt

2 XL Eggs or 3 medium

1 tsp of Almond Extract

¼ cup of golden granulated sweetener, I use Monkfruit

6 Tbsp of Sugar Free Raspberry Jam or flavor of your choosing, I use Smucker’s

65 Grams of Sliced Almonds (30 grams for batter, 35 grams for topping)

Whisk pancake mix, powder and salt in medium bowl, set aside.

Eggs, yogurt, butter, sweetener, extract, whisk until well combined in a large bowl, add dry ingredients, stir with large spoon, fold in 30 grams of almonds.  Transfer to prepared pan, spread evenly with wet spatula.  Heat in microwave safe bowl, 6 tbsp of jam, about 7-10 seconds, spread over top of batter.  Sprinkle with remaining 35 grams of almonds.

Bake  30-35 minutes, I did 35.

Let cool then slice in half, remove one  half and slice into 6 equal pieces, repeat with remaining half

Cold storage in air tight container.

16 slices

1 box of White Cake Mix, I like Pillsbury 

4 large egg whites (2/3 cup)

1 cup of water

1/2 cup of unsweetened applesauce

1/3 cup of Fresh squeezed Cara Cara Orange juice (about 1 1/2 oranges)

Mix above ingredients until smooth and free of lumps.

Cut 8 slices from 1 Cara Cara Orange, chop up remaining orange into small chunks for batter. You can remove the pith (white stuff) if you like, I use a knife to remove the peel from the orange so I had very little pith left.

Preheat oven 350 degrees, Grease Bundt pan generously then lightly dust with flour. Place the 8 slices of orange, skinnier side up fat side down, evenly spaced around bottom of pan. Fold orange chunks into batter. Using a scoop or small measuring cup, fill the space between the orange slices in the pan with batter, this will help stabilize them when you pour the rest of the batter in, now add the rest of your batter, you can use a scoop or gently pour it in.

Bake 38-43 minutes. Remove when inserted skewer comes out clean. Let cool in pan for 20 minutes. Place cake plate of choice over Bundt pan, lift and flip, cake should release from Bundt and end up on cake plate.

Let cool, dust with 2 tsps. of powder sugar – 16 slices

Makes 3 Full size cupcakes

Preheat oven 325 degrees

Grease 3 wells in a muffin tin

½ Cup (3oz.)  of Sugar Free Devil’s Food Cake Mix, I use Pillsbury

1 egg

¼ cup of unsweetened applesauce

1/8 cup of water

3 ½ tsps. of Sugar Free Brownie Mix (7 grams)

Frosting:

Mix in a small bowl

½ cup of Fat Free Greek Yogurt

2 Tbsp of Sugar Free Cool Whip

10 grams or about 5 tsp of Sugar Free Reduced Calorie Chocolate Pudding Mix, I use Jell-O.

Mix cake batter ingredients, divide between 3 cupcake wells, bake 10-12 minutes. Don’t overbake.

Toothpick check at 10 minutes. Let cool 5 minutes, release from pan and frost at room temperature.

Keep refrigerated

Serves 18

1 – 16oz. box of Sugar Free Yellow Cake Mix

2 Eggs

1 cup of water

1 cup of pumpkin

7 tsp of Cinnamon Roll Sugar, Flavor Gods Buttery Cinnamon Roll Seasonings or 7 tsp of sugar mixed with 2 tsp of cinnamon

Preheat oven 325 degrees, grease a 9x13” dish

Combine your eggs, water and cake mix until smooth and lump free, spread evenly in your dish.

By ¼ cup drop pumpkin in a line across the top of the batter, make 4 lines, using a butter knife, swirl pumpkin into the batter, then sprinkle with sugar roll cinnamon, swirl again.

Bake 36 minutes or until inserted toothpick comes out clean.   Let cool in pan 15 minutes, slice and serve or wrap individually and freeze for up to 3 months.

Serves 16

For the Cake:

2 ¼ cups of SF Yellow Cake Mix

½ cup of Self-Rising flour

½ cup of Melted Butter Spread, I use I Can’t Believe It’s Not Butter 30% Oil

5 Large Eggs

½ cup of Fat Free Plain Greek Yogurt

1 tsp of Lemon Extract

1 ½ cups of Diced Strawberries

Frosting:

½-3/4 cup of Diced Strawberries, mashed to liquid state

1 ¾ cup of Powdered Sweetener, I use Lakanto Monkfruit.

Preheat oven 350 degrees, grease Bundt pan

In a medium bowl add cake mix and flour, stir to combine.

In a large bowl whisk eggs until bubbly, add yogurt & lemon extract mix.  Add ½ of cake mixture, stir then whisk, repeat.  Fold in diced strawberries. Pour into prepared baking pan. Bake 35-40 minutes.  Let cool at least 20 minutes before turning out onto chosen plate. Place in refrigerator until cold, about 30 minutes.

Mash strawberries for frosting, add powdered sugar ½ cup at a time until it’s thick enough to use. It will harden over time.   

Frost cold cake.