Blanched Almond Flour, Swerve (erythritol, Prebiotic Oligosaccharides, Natural Flavors), Cocoa (processed With Alkali), Organic Coconut Flour, Tapioca Starch, Baking Soda, Sea Salt, Cream Of Tartar.

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.