Lilly Bean Keto Cupcake Mix Vanilla 198.45g
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Cupcake Mix
Keto
Vanilla
- 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 0.4 g | 1% |
| Saturated saturés 0 g + Trans/trans 0 g | 0% |
| Carbohydrate / Glucides 20 g | |
| Fbre Fibres 4 g | 14% |
| Suga's Sucres 0 g | 0% |
| Poyols Polyalcools 12 g | |
| Protein / Protéines 3 g | |
| Cholesterol / Cholestérol 0 mg | 0% |
| Sodium 75 mg | 3% |
| Potassium 125 mg | 3% |
| Calcium 30 mg | 2% |
| Iron: Fer 0.5 mg | 3% |
| *5% or less is a little 15% or more is a lot *5% cu moirs est peu 15% cu plus c'es. beaucoup |
Ingredients
Erythrito, stevia extract, Chickpea flour, Sunflower flour, Tapioca fiber, Baking Powder (Sodium Acid Pyrophosphate, Corn Starch, Sodium Bcarbonate, Mono Calcium Phosphate), Salt, Vanilla Bean. Xanthan Gum.
Directions
Preheat oven to 350F. Empty Cupcake Mix in medium bowl. Add oil, eggs, & water. Mix on low with electric mixer or by hand for 2 minutes. Scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/ 8 paper liners. Bake cupcakes 18-23 minutes; Test 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
Water¼ cup
Eggs, 2 large
