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Swerve

Swerve Keto Friendly Yellow Cake Mix

11.4 oz
$7.63 each($0.67 / oz)

Aisle 7

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Have your cake and skinny jeans too with our new line of mixes! Gluten free, grain free, and no added sugar.

Highlights

  • Nutrition Facts

    Packaged

    8 servings per container

    Serving Size
    0.125 package
    • Amount Per Serving
      Calories
      130
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 240mg
      • 10%
    • Potassium
      • 221mg
      • 4%
    • Calcium
      • 44mg
      • 4%
    • Iron
      • 1mg
      • 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.

    Nutrition Facts

    Prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      240
    • % Daily Value*
    • Cholesterol
      • 70mg
      • 23%
    • Sodium
      • 260mg
      • 11%
    • Potassium
      • 249mg
      • 6%
    • Calcium
      • 55mg
      • 4%
    • Iron
      • 1mg
      • 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, Allulose, Organic Coconut Flour, Tapioca Starch, Baking Soda, Sea Salt, Cream of Tartar, Natural Flavor.

    Allergens and safety warnings

    Contains: almond, coconut.

  • Yellow Cake Mix: Ingredients (makes 8 slices): 1 box Yellow 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 cake mix and stir until well 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. Note: use clear vanilla extract for a lighter color cake.

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