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Swerve

Swerve Keto Friendly Chocolate Cake Mix

10.6 oz
$7.63 each($0.72 / oz)

Aisle 7

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

This classic dessert favorite has been swerved!

Highlights

  • Nutrition Facts

    Packaged

    6 servings per container

    Serving Size
    0.17 package
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 290mg
      • 13%
    • Potassium
      • 375mg
      • 8%
    • Calcium
      • 54mg
      • 4%
    • Iron
      • 3mg
      • 15%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    Prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      300
    • % Daily Value*
    • Cholesterol
      • 95mg
      • 32%
    • Sodium
      • 330mg
      • 14%
    • Potassium
      • 412mg
      • 8%
    • Calcium
      • 69mg
      • 6%
    • Iron
      • 3mg
      • 15%
    • Vitamin D
      • 1mcg
      • 6%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Blanched Almond Flour, Erythritol, Cocoa Processed with Alkali, Allulose, Organic Coconut Flour, Tapioca Starch, Baking Soda, Sea Salt, Cream of Tartar, Natural Flavor.

    Allergens and safety warnings

    Contains almond, coconut.

  • Chocolate Cake Mix: Ingredients (makes 6 slices): 1 box chocolate cake mix; 3 large eggs; 1/3 cup oil; 1/3 cup water; 1 Tbsp vanilla extract. Preheat oven to 350 degrees F. Prep by greasing 8 inch x 8 inch cake pan with butter or applying parchment paper to the bottom of the pan. For cupcakes, add 12 paper liners to muffin cups. Whisk together eggs, water, oil and vanilla extract in a large bowl. Add baking mix and stir until combined. Pour or scoop batter into prepared cake pan or muffin cups. Bake cake for 25 - 30 minutes or cupcakes for 15 - 20 minutes. Let cool completely, then run a knife or spatula around the sides and bottom to loosen the cake. Remove from pan and place on a wire rack or cake stand for frosting.

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