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Low Carb Chocolate Cupcake Mix

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Indulge in a rich chocolate cupcake (or 2!) without the sugar overload.
Our chocolate cupcakes will hit you with double enjoyment! Packed with healthy ingredients and no added sugar, you can really have your cake, and feel great afterwards too!
  • Gluten Free
  • Naturally Sweetened
  • Made with Natural Ingredients

Low carb flour blend (rice, lupin,coconut), erythritol, cocoa (14%), chicory root fibre, almond meal, baking powder, natural flavour, stevia leaf extract.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Map of Australia Made with love in Sydney, Australia

To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:

  • Contents of this pack
  • 2 large eggs
  • 125ml (1/2 cup) milk of choice
  • 120g butter, melted

PREPARE – Preheat a fan forced oven to 170°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).

MIX – In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into 12 wrappers.

BAKE – Place tray in preheated oven, and bake for 15-20 minutes until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.

ICE & ENJOY – Let cupcakes cool completely before icing with PBCO. Sugar Free Icing. Cupcakes are best served at room temperature.

STORAGE – Cupcakes must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months. Cupcakes should be served at room temperature.