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Low Carb Classic Chocolate Cupcake Mix

Decadent Chocolate Cupcakes without the sugar hit? YEP! These moist, chocolaty cupcakes are packed with wholesome goodness AND taste amazing.

One packet of Chocolate Cupcake Mix makes…

12 regular sized cupcakes or 24 baby cupcakes!

  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon
  • Low Carb Chocolate Cupcake Icon

So how does it taste?

Delightfully chocolatey these cupcakes will definitely hit the spot when you have that chocolate craving but don’t want the sugar hit.

Rich in dark chocolate and not sickly sweet, they are described as having an intense chocolate flavour.

Ingredients

button-gluten-free

Almond meal, lupin flour, cocoa, coconut flour, rice flour, desiccated coconut, vanilla bean powder, gluten free baking powder (bicarb soda, cream of tartar), natural sweetener (erythritol, stevia (steviol glycosides)), natural flavour (plant extract), salt

CONTAINS TREE NUTS, LUPIN.
May contain traces of sesame seeds and milk products.

?? Made with love in Australia from over 90% Australian Ingredients

Nutritional Info

Servings per package: 12
Serving size: 1 cupcake (95g when prepared as directed)
Avg Quantity per serve Avg Quantity per 100g
Energy 501kJ 1408kJ
Protein, total 4.3g 17.0g
- gluten 0mg 0mg
Fat, total 8.3g 13.0g
- saturated 4.4g 5.2g
Carbohydrate 5.1g 27.1g
- sugars 0.5g 2.1g
- added sugars 0g 0g
Dietary Fibre 3.0g 16.0g
Sodium 94mg 510mg

Easy to make…

To prepare 12 cupcakes or 24 baby cakes, you will need:

  • 2 eggs
  • 1 cup milk of choice (250ml)
  • 1/3 cup melted butted (70g)
  • contents of this pack

Prepare – Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.

IMPORTANT: Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray).

Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour this wet mix into the dry cupcake mix and gently fold until just combined.

Portion – Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.

Bake – Place on the top shelf of preheated oven, and bake for 15-20 minutes. Rotate tray at halfway to ensure even baking. Remove cupcakes from oven and place on a cooling rack.

IceCupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.

Storage – Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.

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A special combination of quality meals and proteins to create a simple-to-bake, high protein and low carb cupcakes.

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