Hope you will try this recipe and enjoy it as much as we did.  I was testing out my Keto Bake Mix which is a very acceptable alternative to my Gluten-Free Bake Mix 2.


This delicious muffin is so tender and almost cake-like in texture with soft chocolate chips in each bite. I used this muffin recipe as a test subject for my latest Keto Bake Mix.  It is an amazingly tasty bake mix and can be used everywhere that I use my favorite Bake Mix, Gluten-Free Bake Mix 2, just make sure to use the little extra as explained in the instructions with the new bake mix.  It is half the carbs of my favorite bake mix.  Notice how nice and low the carbs are for these muffins.  The carbs for this same muffin using my Gluten-Free Bake Mix 2 is 5 grams of carbs, so using the Keto Bake Mix shaves off 1 gram of carbohydrate per muffin.  For me as a moderate low-carber that is nothing, but for strict low-carbers if you're not able to have grains yet, then this new bake mix will be the answer.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

21/2 cups Keto Bake Mix (Please click for the recipe) (625 mL)

21/2 tsp baking powder (12 mL)
1 tsp cinnamon (5 mL)
1/2 tsp baking soda (2 mL)
3 large eggs
Liquid sweetener (sucralose or stevia) to 
  equal 1/2 cup sugar (125 mL)
1/4 cup powdered sweetener, OR (60 mL)
1/2 cup whipping cream (125 mL)
1/2 cup water (125 mL)
1/4 cup light-tasting olive oil (60 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin (7 mL)
2/3 cup sugar-free chocolate chips, OR this one (150 mL)
  (Note:  you could use blueberries instead)

Preheat the oven to 350°F (180°C).

In large bowl, combine Keto Bake Mix, baking powder, cinnamon and baking soda.

In bowl with mixer, beat eggs.  Add liquid sweetener, granulated powdered sweetener, OR coffee sweetener, whipping cream, water, olive oil, vanilla extract and unflavored gelatin.  Add dry ingredients and mix.  Stir in chocolate chips.

Fill 12 muffin cups 3/4 full and bake 20 minutes or until light golden brown in spots on top and a knife inserted in a muffin comes out clean.

Yield: 12 muffins
1 muffin
251.4 calories
7.5 g protein
20.6 g fat
2.7 g fiber
3.9 g net carbs