looking for ideas for my birthday cake that isn't cake!

mmm, that does sound good. Thank you, I will go on to find that recipe and even if not for my birthday I will have it.

www.pillsburybaking.com/products/sugar-free/premium-cake-mix /recipes - CAKE
www.pillsburybaking.com/products/sugar-free/frosting - FROSTING

Thank you I will def print them out and give them to my parents. That is who is in charge of making what I decide on. lol

For my birthday this past june I had a lemon blueberry cake. It was made in the microwave and covered with cream cheese frosting. Yummy. It was made in a coffee cup.

There are tons of recipes online. I just sub almond meal and flax for the flour and of course sub sugar alternatives instead of real sugar. Worked great for me.

My son even loved it, cause I can't eat a whole one. He gets my leftovers and never even knew he loved lemon and blueberry until I made that cake.

We are now working on perfecting the cake recipe so he can make one without the rubbery type texture that he says mine has. I don't notice it, just so nice to be able to eat cake.

I love cream cheese frosting. mmmm, that sounds so good. I will have to write this down. And you just sub everything that is not good for us with the stuff we can have. That sounds easy. My husband is my "left over king". lol He get whatever I don't eat. And worse thing is, he didn't even gain a pound yet. Makes me sick that he eats almost for two and doesn't gain anything. Thank you for the idea of the coffee cup also,

Do you like pumpkin?  By coincidence I ran across this recipe.  It's from a blog I follow that's devoted to organic and traditional foods, whole grains, etc etc. called Food Renegade.  You could substitute Splenda for the honey, and it would be grain-free AND sugar-free.  I plan to try it this weekend.  I don't usually worry about getting the proper "soaked" nut butter, eggs from pastured hens, and so forth.

I will also probably just make a little frosting, with cream cheese, Splenda, and vanilla, rather than the coconut butter version.

www.foodrenegade.com/pumpkin-cake-bars-with-cinnamon-icing/

I do like pumpkin, so I will print this out. Thank you. If you do make it and use the subs please let me know how it turns out. I would really appreciate that. Thank you  so much.

Hey, so I did end up making this cake, and it was great!  I used slightly under a half-cup of Splenda, and then a couple tablespoons of Splenda Brown Sugar Blend (which is a combination of Splenda and actual brown sugar). 

My other recommendation would be to use pumpkin pie spice instead of the individual spices the recipe calls for.  Not crazy about the cloves in it.  Just add up the measurements for the spices, and use that amount of pumpkin pie spice.

I didn't use the frosting, the cake doesn't really need it.

I think your jello mold idea is great.  I just had a great dessert for Thanksgiving, because I can't really eat many carbs.  I made sugar-free lime jello and let it set up most of the way, then I blended up some low-fat cream cheese with a teaspoon of vanilla, 1/2 a cup Splenda, some chopped walnuts, and a little bit of crushed pineapple (I have a sugar problem, so can't have a lot of fruit).  Then I blended the cream cheese stuff into the jello.  It was EXCELLENT!  Nice treat, not too much sugar, and it was very satisfying to have something special.

I am not much for lime jello, but that could work with any jello!! That sounds really good. Is it more like a yogurt when it is finished being mixed together. That sounds like a treat that would be good once in a while. Like a reward! Thank you.