- No Sugar Alcohols
- No Polydextrose
- No Sugar Added
Carb-Controlled Multi-Purpose Baking mix. Create awesome pastries, desserts and baked goods. Bakesquick can also be used as a substitute for Bisquick. In any Bisquick recipe, use about 75% Bakesquick.
Contains two packs. Serves 10 per pack.
- Serving size 1 biscuit (10g)
- Servings per container 20 (2 inner packs – 10 servings each)
- Calories 21
- Calories from Fat 0
- Total fat 0g
- Saturated Fat 0g
- Trans Fat 0
- Cholesterol 0mg
- Sodium 170mg
- Total Carbs 5g
- Dietary Fiber 3g
- Sugars 0g
- Sugar Alcohols 0g
- Protein 2g
Ingredients: Soy protein, cereal fiber, high protein flour, soy lecithin, egg white powder, baking powder (calcium acid phosphate, bicarbonate of soda, corn starch), sea salt, low glycemic monosacharide, low glycemic fruit concentrate).
Dixie Carb Counters Chocolate Cake or Cupcakes
- Unsweetened Chocolate
- Sour Cream
Preheat oven to 350 degrees. Coat a 9 x 9 square pan or 10 cup muffin pan for cupcakes with non stick cooking spray.
In medium sized microwave safe bowl, place unsweetened chocolate and butter. Melt on high for 1 minute-just until chocolate is melted (do not burn chocolate). Add all other ingredients to the melted chocolate and butter. Whisk or stir until well mixed (about 1 minute). Spoon evenly into pan or muffin tins. Bake cake for 15-20 minutes. Bake cupcakes for 10-12 minutes. Ovens may vary-do not overbake. Cool and frost with whip cream and 1 stick butter mixed with 1/3 cup of Sugar Not Professional Baker’s Blend. Makes 10 servings- 4 net carbs per serving. Leftovers freeze well for up to 2 months.
For White Cake or cupcakes:
Omit chocolate and add 1 tsp vanilla extract and 1/4 tsp almond flavoring. 2-1/2 net carbs per serving.
For Beanit Butter Cake or cupcakes:
Use white cake recipe and add 1/3 cup Dixie’s No Carb Beanit Butter. 2-1/2 net carbs per serving.
Carb Counter’s Bakesquick Corn Muffins
- Inner Pouch of Bakesquick
- Corn Flour or Corn Meal
- Corn Oil (most vegtable oil is corn)
Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray.
Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins-5 net carbs each. Leftovers freeze great for up to 2 months.