Hold The Carbs Muffin Mix 440g

Hold The Carbs Muffin Mix 440g

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Hold the Carbs, Muffin Mix, 440g


Low Carb Muffin MixVegan Muffin MixGluten Free Muffin Mix - with Stevia


To make Low Carb MuffinGluten Free Muffin, Vegan Muffin, or Keto Friendly Muffin


Extremely low carb (2g/muffin) muffin baking mix. No sugar added.

The baking mix is gluten free and vegan. Prepare with other gluten fee and/or vegan ingredients to get a delicious gluten free/vegan dessert.

One bag makes 24 delicious, moist, healthy muffins. Re-sealable bag.

Directions are for 6 muffins.

For Apple Cinnamon Muffins

- 1 cup Low Carb Muffin Mix
- 2 eggs or 3 egg whites or vegan equivalent
- 1 tsp cinnamon
- ½ cup unsweetened apple sauce

For Blueberry Muffins

- 1 cup Low Carb Muffin Mix
- 2 eggs or 3 egg whites or vegan equivalent
- ¼ cup milk or almond milk
- 75 g frozen blueberries

hold the carbs blueberry muffin

For Pumpkin Muffins

- 1 cup Low Carb Muffin Mix
- 2 eggs or 3 egg whites or vegan equivalent
- ½ can (appr. 200 ml) pure pumpkin puree
- 1 tbsp pumpkin spice

Directions: Above recipes make 6 muffins. If you would like to make 12 or 24 muffins at once, please double or quadruple the amounts. Mix wet and dry ingredients (except blueberries) separately, then combine. Grease muffin tin or papers (spraying with cooking oil is easiest). Distribute batter evenly for 6 (or 12 or 24) muffins filling them about half way. Start baking and add blueberries after about 2 minutes for the blueberry muffins so the fruit doesn't all sink to the bottom. Bake at 350 ˚F for 15 mins or until fork comes out clean.

Ingredients: Almonds, Baking Powder, Erythritol, Salt, Stevia

Contains: Almonds

Nutrition facts

Per muffin - dry mix (13 g): Calories 65, Fat 5.7 g (8 %), Saturated Fat 0.4 g + Trans 0 g (2 %), Cholesterol 0 mg, Sodium 116 mg (5 %), Carbohydrate 2.4 g (1 %), Fibre 1.2 g (4 %), Sugars 0.4 g, Protein 2.4 g, Vit A (0 %), Vit C (0 %), Calcium (8 %), Iron (2.4 %).​

Makes 24 Muffins