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Kate’s low carb muffin & cake base mix

designed by

High
fiber

-40%
CH

Ingredients:

tapioca starch, bamboo fiber, millet flour, chickpea flour, coconut flour, brown rice flour, chicory inulin 4%, psyllium husk fiber, salt, raising agent (sodium carbonates), antioxidant (ascorbic acid), acidity regulator (citric acid).

Size: 500 g

gluten free

Nutrition facts
100 g
flour mix
100g
muffin
100g
muffin
RI%
Energy 1286 kJ /
307 kcal
1192 kJ /
287 kcal
14 %
Fat 1,8 g 16,9 g 24 %
of which saturates 0,8 g 2,2 g 11 %
Carbohydrate 53,1 g 27,2 g 10%
of which sugars
of which polyols
1,4 g
0,7 g
4,4 g
1 %
Fiber 29,3 g 12,4 g
Protein 4,5 g 4,7 g 9 %
Salt 0,90 g 1,06 g 18%

Recipe suggestion

American pancakes

  • 35 dkg kate’s low carb muffin & cake base mix
  • 1.5 tbsp baking powder
  • 1.5 tsp sugar
  • 3 large eggs
  • 4.5 dkg of melted butter
  • 4.5 dl of milk
  • pinch of salt

Mix all the ingredients in a blender. Bake at low temperature, without oil, for about 1-1 minutes per side. When the top starts to bubble, turn them over. Served with fresh, seasonal fruits.

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Recipe suggestion

Fruity muffins

  • 18 dkg kate’s low carb muffin & cake base mix
  • 16 dkg of plain yogurt
  • 48 g of oil
  • 2 eggs
  • 14 g ‘four times stronger’ sweetener
  • Seeds of a vanilla bean

Mix the yogurt, eggs, oil in a blender, then add the sweetener, vanilla and flour. Pour the muffin batter into the cups, let some fruits sink in each of them (e.g. raspberries, strawberries, blueberries, chopped peaches). Let them sit for 10 minutes and bake them at 180 degrees for 30-40 minutes.

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Meet Kate, our co-creator for low carb mix

The kids love it! :-) xxx, Kate

Kate loves long walks with her daughters.

She knows working out isn’t always the easiest, but she tries to commit. A few years ago, she started eating gluten free and felt more energetic. Together with Kate we created her favorite flour mix.

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