Needing a fast cake, I improvised with 1/2 lower carb pancake mix and 1/2 lower carb multipurpose/bisquit mix instead of flour. No baking powder was needed since it was already in the mixes. I included a mashed banana for natural sweetness, but if I’m honest, it was mostly because my son had smashed it the day before and it was no longer appealing to eat! Be aware that the texture will be somewhere between a cake and a muffin or quick bread when using the packaged mix shortcut.

Ingredients:

1 cup total pancake/bisquit/multipurpose mix

1/2 tsp salt

1 tsp cinnamon

1/2 tsp pumpkin pie spice

Sweetener to taste – I used 5 packs Truvia, since my son had also mangled these packets and then abandoned them on the counter

3 eggs, beaten

3 Tbs butter melted (can sub coconut oil)

1 overripe banana, mashed

3 Tbs Lily’s sugar free chocolate chips

Preheat oven to 350 degrees

• Mix wet ingredients
• In a separate bowl, mix dry ingredients
• Add wet ingredients until barely mixed – do not over mix or it will become tough when baked
• Bake for 15-25 minutes, until a knife inserted in the center just barely comes out clean
• Optional: Frost with mix of creamed butter/coconut oil, special dark cocoa powder and truvia or other sweetener