LillyBean Keto Chocolate Cupcake Mix, 198 g

A keto chocolate cupcake mix from LillyBean, sweetened with erythritol and stevia rather than sugar and built on sunflower and chickpea flour with tapioca fibre and cocoa. The dry mix is dairy-free, gluten-free, nut-free, soy-free and vegan, so it suits a lot of kitchens.

You add oil, water and eggs, mix, and bake. It makes a small batch of cupcakes for a birthday, a lunchbox or a low-carb dessert night. Store the unopened bag in a cool, dry cupboard.

• 198 g bag
• Keto-friendly, gluten-free
• Sweetened with erythritol and stevia
• Dairy-free, nut-free, soy-free

Homemade, all natural cupcakes in minutes!

Just add flavourless oil of choice, water and 2 eggs!

Erythritol, Stevia extract, Sunflower flour, Chickpea flour, Tapioca fiber, Cocoa, Baking powder (Sodium Acid Pyrophosphate, Corn starch, Sodium bicarbonate, Mono calcium phosphate), Salt, Vanilla Bean, Xanthan Gum

You will need

Flavorless oil of choice, 6 tablespoons + 1 teaspoon

1/4 cup of water

2 large eggs

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 with 8 paper liners. Bake cupcakes 18-23 minutes; Test by inserting/removing a toothpick; little/no crumbs means 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.

Available for local delivery across HRM or pickup at either store.

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Availability, delivery eligibility, charges and pickup locations are confirmed at checkout. Delivery information