Preheat oven to 162º C. Grease 8-inch-square baking pan.
Set aside 1/3 cup sugar free chocolate chips or carob chips.
Heat 1 1/3 cups chocolate or carob chips, Lite&Sweet, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl.
Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract.
Add flour and salt; stir well.
Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack.
CREAM CHEESE TOPPING
Blend cream cheese and powder Lite&sweet until well incorporated.
Add lemon juice and mix well.
Pour over the cooled cake.
Melt the 1/3 cup of chocolate in a microwave safe dish or in a pan over the stove with medium/low heat and add a little pinch or coconut oil, or water.
Drizzle with a spoon over the cream cheese frosting going back and forth