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Sugar-Free Orange Cream Cake Bites

Basic Sugar Free Cupcake Batter

Ingredients:

  • 2 1/4 Cup Cake Flour
  • 3/4 Cup Splenda or Truvia
  • 3/4 Cup Softened Unsalted Butter
  • 1/2 Cup Nonfat Dry Milk
  • 2 Teaspoons Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Buttermilk
  • 3 Large Eggs
  • 3 Teaspoons Vanilla Extract
  • 1 Teaspoon Almond Extract

 

  1. Preheat oven to 350°F (175°C). Place 18 paper baking cups into muffin pans. Set aside.
  2. Place cake flour, Truvia/Splenda and softened unsalted butter in a large mixing bowl Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
  3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
  4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45 to 60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
  5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F (175°C) oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

You can bake them in a cake pan or cupcake pans. I found that cupcakes are easier to break apart.

Place unwrapped cupcakes in a large bowl

Break into little peices.

Ingredients

  • 1 (1.4 ounce) package sugar-free instant pudding mix
  • 1 3/4 unsweetened almond milk
  • 5 Packets Truvia
  • 1 (8 ounce) package fat free cream cheese
  • 1 (8 ounce) container lite frozen whipped topping, thawed
  • 1 tsp Vanilla Extract
  • 1 Packet Sugar Free Orange Jello

Directions

  1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
  2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping and Jello.

Add about 1/2 Cup Frosting to Cupcake Mix  

Combine the ingredients until you get a doughy consistency.

Roll into 1/4 Cup Balls

Place in a large mixing bowl for dipping into Hershey’s Sugar Free Baking Chips

Chocolate Coating

Place on wax paper to dry.

Cut off excess pieces of chocolate once the chocolate is dry.

Place into cardboard box before splattering the frosting and chocolate over the top. 

Place into miniature baking cups after splattering the cake bites with the sugar free baking chips and frosting.

Nutrition Information

1 Milk Chocolate and 1 White Chocolate

Nutrition:

Calories: 129

Protein: 2.5g 

Carbs: 33g

Fat: 6.5g

Milk Chocolate Nutrition:

Calories: 68

Protein: 1.5g 

Carbs: 16g

Fat: 3g

White Chocolate Nutrition:

Calories: 61

Protein: 1g 

Carbs: 17g

Fat: 3.5g

INGREDIENTS:

  • 2 Diced Apples
  • 2 1/2 Cups Organic Sugar Free Oats
  • 2 1/2 Tbsps Ground Cinnamon
  • 4 Tbsps FF Butter (I can’t believe it’s not butter)
  • 2 Tbsp Vanilla Extract
  • 1 Tbsp Almond Extract or Coconut Extract
  • 2 Egg Whites
  • 1 Cup Baking Splenda
  • 1/4 Cup Baking Brown Sugar Substitute
  • 1/4 Tbsp Potassium Salt
  • 1/2 Cup Sugar Free Smuckers Breakfast Syrup

  • Combine Oats , 1 Tbsp Ground Cinnamon, 1/2 Cup Baking Splenda

  • Preheat the Oven to 350
  • Line a cooking pan with Wax paper and spray it with Pam
  • Place the Oat Mixture in the pan
  • Place in oven and keep stirring occasional until oats are lightly browned
  • takes about 15 minutes

  • In a saute pan combine apples, the rest of the cinnamon, splenda, 2 Tbsp FF Butter, 1/4 cup SF Syrup, Potassium salt,

  • Cook on Medium Heat until caramelized.

  • Spread carmelized apples on a baking sheet lined with pam sprayed wax paper.

  • Place it in oven with the oats. (don’t forget to keep stirring the oats)

  • Place the left over FF butter, 1 egg white, Vanilla extract, almond or coconut extract, cinnamon, Baking Sugar Substitute, 
  • Bring to a boil

  • Take oats out of the oven and place in a mixing bowl
  • Bring oven back down to 300

  • Add Boiled mixture, and caramelized apples to oats

  • Mix the combination , if it is still flaky add the remaining SF syrup.

  • Evenly distribute the blended oats out on two baking sheets lined with Pam sprayed Wax paper

  • Dip your hands in cold water and spread the mixture out evenly with your finger tips
  • Take the remaining egg white and glaze the top with a brush.
  • Sprinkle Substitute Brown Sugar over the top of the oats

  • Place in oven for a good 25 to 30 minutes or until lightly browned

  • After removing from the oven let it cool for a good 2 to 3 hours before you cut into squares

  • Here is the final product:)

Serving : 13 Squares

Calories 77, Total Fat 0.9, Sodium 32mg, Total Carb 14, Dietary Fiber 4.5, Protein 3.6

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