10.6 oz box
10 servings per container
Erythritol (Sensitive Individuals May Experience A Laxative Effect From Excessive Consumption Of These Ingredients), Almond Flour, Coconut Flour, Allulose (Sensitive Individuals May Experience A Laxative Effect From Excessive Consumption Of These Ingredients), Chicory Root Fiber (Inulin (Sensitive Individuals May Experience A Laxative Effect From Excessive Consumption Of These Ingredients)), Contains Less Than 2% Of: Leavening (Cream Of Tartar, Baking Soda), Modified Tapioca Starch, Salt, Xanthan Gum, Stevia Sweetener (Steviol Glycosides), Natural Flavor.
Contains: tree nut (Almond, coconut).
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
0 g added sugar. Gluten free. Keto friendly. 4 g net carbs (4 g net carbs=21 g total carbs-5 g dietary fiber-8 g sugar alcohol-4 g allulose). Not a low calorie food. See nutrition for calorie and sugar content. Made with almond flour & coconut flour. Sweet moments can be keto friendly. Now you can enjoy perfectly moist cake while keeping sugar and carbs in check. Made with almond and coconut flour, this cake is gluten free with zero sugar added! SmartLabel. Scan here or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call 1-800-362-9834. For more delicious inspiration, go to: duncanhines.com.
Do not eat raw batter. You will need: 1/2 cup water, 3 large eggs, 3 tbl melted coconut oil. Baking instructions: See side of box for ingredient swaps. Step (1) Prep: Preheat oven to 350 degrees F. Grease pan and line bottom with parchment paper or butter pan well. Use baking cups for cupcakes. Step (2) Mix: Stir cake mix, water, eggs and melted coconut oil together in a large bowl until well blended, about 50 strokes. Spread into pan and bake immediately. Step (3) Bake: 350 degrees. Bake following chart below. Cake is done when toothpick inserted in center comes out clean. Cool: Completely in pan on wire rack for 15 minutes. Remove cake from pan, remove parchment and cool completely before frosting. High altitude (over 3,500 Ft): Preheat oven to 350 degrees F. Prepare 8-inch round pan and cake mix as directed. Bakes 35 to 37 minutes. Pan size: one 8-inch: 26-30 min (bake time); Pan size: one 9-inch: 24-28 min (bake time); Pan size: 12 cupcakes: 20-22 min (bake time). Try these ingredient swaps! Replace 3 tablespoons melted coconut oil with: 3 tablespoons melted butter, avocado oil or plain Greek yogurt.