Cupcake Mix

Keto

Chocolate

• Vegan

• Nut Free

• Soy Free

• Dairy Free

• Gluten Free

Nutrition Facts

Per 1/8th Mix (25 g)
Pour 25g (40g cake once baked/40g
gâteau au four) (25 g)

Calories 40
% Daily Value*

Fat Lipides 1.0g
1%

Saturated/saturés 0.3 g + Trans/trans 0 g
2%

Carbohydrate / Glucides 19 g
 

Fibre/Fibres 5 g
18%

Sugars / Sucres 0 g
0%

Polyols/Polyalcools 10 g
 

Protein Protéines 4 g
 

Cholesterol / Cholestérol 0 mg
0%

Sodlum 70 mg
3%

Potassium 150 mg
3%

Calcium 30 mg
2%

Iron/Fer 1 mg
6%

5% or less is a little 15% or more is a lot 15% ou moins c'est peu 15% ou plus c'est beaucoup
 

Ingredients

Erythritol. stevia extract Sunflower flour. Chickpea flour. Tapioca fiber, Cocoa. Baking Powder (Sodium Acid Sodium Bicarbonate, Mono Caldum Phosphate), Salt, Pyrophosphate, Corn Starch, Vanilla Bean, Xanthan Gum.

Directions

Preheat oven to 350F. Empty Cupcake Mix in medium bowl. Add oil, eggs, & water. Mix en low with electric mixer or by hand for 2 minutes. Scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/ B paper liners. Bake cupcakes 18-23 minutes; Tast by inserting/removing toothpick; Little/ no crumbs remaining on pick= done! Bake completely before consuming. Cool completely before frosting or decorating! Store in an airtight container as soon as muffins are cool. Refrigerate and consume within 2 days, or freeze; always enjoy at room temperature.

You Will Need

Flavorless oil of choice, 6 tablespoons + 1 teaspoon

Water cup

Eggs, 2 large

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