Shellys 5 Minute Sugar Free Lemon Cake Food

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SHELLY'S 5 MINUTE SUGAR FREE LEMON CAKE



Shelly's 5 Minute Sugar Free Lemon Cake image

I found this recipe on The World According To Eggface. I love this cake. I thought it tasted so yummy! This is quick and super easy! When I made this recipe I used skim milk, and complete pancake mix. I recommend you make this in a bowl no smaller then a cereal bowl as this rises right up. I've tried this with lemon, chocolate, and banana puddings. When I've used the chocolate pudding I used chocolate flavored syrup.

Provided by internetnut

Categories     Dessert

Time 7m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 egg, beaten
3 tablespoons milk (I used Vanilla Soy)
2 tablespoons sugar free torani syrup (I used SF Vanilla)
2 tablespoons canola oil
3 tablespoons multigrain pancake mix (I use this)
3 tablespoons sugar free lemon pudding mix, dry
1 scoop vanilla protein powder
1 pinch salt

Steps:

  • In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, protein powder and salt. Tip dry into wet and stir till combined.
  • Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
  • I topped it with Sliced Strawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping. I also sampled some with a drizzle of Simply Fruit Orange Marmalade. Yum!

Nutrition Facts : Calories 133.4, Fat 9, SaturatedFat 1.2, Cholesterol 55.8, Sodium 143.9, Carbohydrate 11, Fiber 0.2, Sugar 3.3, Protein 2.6

SUGAR-FREE LEMON DRIZZLE CAKE



Sugar-free lemon drizzle cake image

Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days

Provided by Caroline Hire - Food writer

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

225g self-raising flour, sifted
½ tsp baking powder
225g xylitol (see tip below)
2 lemons, zest only
2 large eggs, at room temperature
125ml sunflower oil
1 tbsp milk
200g 0% fat Greek yogurt
1 lemon, juice only
50g xylitol

Steps:

  • Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
  • Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
  • Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
  • Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
  • Cool in the tin before turning it out.

Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium

SHELLY'S 5 MINUTE SUGAR FREE CHOCOLATE PEPPERMINT CAKE



Shelly's 5 Minute Sugar Free Chocolate Peppermint Cake image

If you haven't made one of these... it's like a weight loss surgery friendly Easy Bake Oven cake. Kids think it's magic. So if you have children or grandchildren making one of these cakes with them is a MUST DO. I found this recipe on The World According To Eggface. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 7m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 egg, beaten
3 tablespoons milk (I used Vanilla Soy)
2 tablespoons sugar free torani syrup (I used Sugar Free Peppermint)
2 tablespoons canola oil
3 tablespoons multigrain pancake mix (I use this)
2 tablespoons cocoa
1 scoop chocolate protein powder
1 pinch salt

Steps:

  • In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.
  • Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
  • Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.

Nutrition Facts : Calories 143.4, Fat 9.2, SaturatedFat 1.2, Cholesterol 55.8, Sodium 143.9, Carbohydrate 12.5, Fiber 0.7, Sugar 3.3, Protein 3.1

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