Keto Baking Mix - Lemon Muffin - Gluten-Free - Dairy Free - Diabetic-Friendly - High Protein - Low Sugar - Low Carb - Quick 20-Minute Prep (1-2G Carbs Per Serving)

First, let me address the negative reviews regarding value. I am a Keto recipe developer, and I know full well the amount of investment needed to create a Keto pantry in order to do your own baking. We are talking in the hundreds of dollars to have a full complement of flour and sweetener substitutes at hand. I have been adapting traditional recipes into low carb/Keto recipes for several years, so I have had the time needed to slowly build up my arsenal. Also, I am retired, and I have the time to do my baking from scratch if I want to. For those of you who are working and trying to stick to a low carb/Keto lifestyle, helps like ready-made mixes are a true blessing. And for those who do not have hundreds of dollars to shell out buying all of the necessary pantry items for low carb baking, these mixes make it possible for you to still enjoy a treat and stick to your diet plan and your budget.Now to the cake itself... There are oodles of different carrot cake recipes. Just take a look on Pinterest or any search engine and you'll see that. This mix gives you a solid base from which you can take your cake in any direction that your family tradition or your personal preferences dictate. When I purchased the mix, I read all of the reviews (as I also do when looking at recipes on Keto blogger sites). I took the comments and suggestions of those readers and incorporated them into the cake when I made it. These are the steps I took to get a 5 star cake:1. To address the potential issue of dryness, I used 1/2 butter and 1/2 solid coconut oil melted together. This little trick adds more moisture to a cake, but still gives you that buttery home-baked goodness.2. Someone mentioned the cake was crumbly, so I added 1/4 tsp. glucomannon powder (or guar gum) to make it hold together better.3. Comments that there was not enough carrot flavor resulted in me shredding a few baby carrots and adding that to the mix.4. Someone added raisins, which are high sugar, thus not really good for Keto, but a few added to the cake doesn't hurt your net carbs that much. Add some.5. Added a couple of tablespoons of dried shredded coconut for texture. Chopped nuts could be added instead.6. For the comment that the cake does not rise much, I added 1/2 tsp. baking powder, and the cake rose perfectly. My cake turned out delicious!7. As to flavor, when I tasted the batter, it had the perfect amount of sweetness and spice for what I like. Obviously some people want things sweeter. If that's you, add a bit more sweetener. The same with the spices. I did not add any, but if I wanted to take the cake in a different flavor direction, it would be easy to do with spices or flavor oils.My extra tip: To get a taller cake, I used a 4x6 glass dish for baking, and added 10 minutes to the bake time. For me, this is now an 8 serving cake. This trick yields a cake thick enough to split if you want a frosting layer in the middle.For those who commented on too many added ingredients, let me just say that it is totally apparent that none of you have ever made a low carb cake before. That is a standard amount of eggs and butter/oil to use in a recipe that uses coconut flour. It is very thirsty stuff!Bottom line: This is an excellent cake mix to have on hand for those times when you are either out of some of your basic ingredients, or just don't feel like getting them all out of the cupboard. The base batter is neutral enough that you could take this cake in a lot of directions. Use it as a base for a spice cake or a pumpkin cake. I plan to keep a few of these on hand in my pantry.

If you have been doing keto for any length of time, you probably know that keto-friendly cake mixes are generally (1) really expensive and (2) really bad. Also good luck finding any flavors other than chocolate.This cake mix seriously blows the competition away; this is easily the best keto cake I’ve had in years of being on keto (including homemade, non-mix cakes). I put a little cream cheese frosting on top (use your favorite recipe and just use Swerve), and it literally made my birthday celebration.It’s magically soft and moist, it smelled wonderful as it baked, and I like that you just add melted butter and eggs. No oiliness from using coconut oil, no need for a mixer, no other weird ingredients needed. I was worried that it would just taste like spice cake, but nope, it actually does taste like carrot cake. I’m quite literally gobsmacked with how good this is, and am going to see if this company makes other flavor cake mixes. If they do, I’m going to get ALL OF THEM.

Absolutely delicious and tasted even better the second day. I made homemade keto buttercream vanilla frosting to go on top, and it was SO good!! 🎃🧁The reason for 4 stars instead of 5 is *only* because, for the price, I would expect organic ingredients. It also contains corn starch, and there is no indication of the ingredients being non-GMO, and GMO corn is scary! 🤪

Used olive and eggs. 1/2 cup made 1 waffle cooked for 3 minutes. Pretty tasty. Carrot cake meets oatmeal cookie flavor. I think whip cream or icing would be nice. But we had them plain, and was still good.

This was just terrible. It's not edible.

So I love trying out keto/low carb products as I don't always have time to bake. I do keto high protein baking most of the time, and maybe it's just the sweetener they used, but only the texture was decent. Taste was horrible. (I am used to allulose but it burns off more easily and has a bitter poor quality stevia after taste. If you get poor quality stevia it can have this horrid bitter taste. Allulose is similar.) So the powder prior to baking had a good pumpkin taste and nice amount of spice. Prior to baking it tasted very promising. I put in extra spices too bc I love my pumpkin bread heavily spiced. But you really can't beat using actual pumpkin bc after baking I couldnt' taste any pumpkin. Additionally the sweetness was so minimal. I use monkfruit sweetener and some of the Swerves "brown sugar" replacement to give that caramelized taste. Sometimes I bake with stevia and erythritol mixes. In general I try to stay away from the natural sugar alcohols bc I do bake for the holidays and don't want to upset anyone's stomach and none of the sweeteners I've mentioned that I use burn off to the point where the baked good is no longer sweet. So beware. If you like your pumpkin bread to taste like a desert it will burn off almost completely and be more of a savory bread. I don't know anyone who wants a savory pumpkin bread, so this is a pass for me.

I made this mix for the 1st time today. I made it as cupcakes. Very easy to make (just add oil and eggs). Batter looks thin but it rises well and turns out cake-like and moist but not oily. Tastes amazing! I added chopped walnuts and nutmeg plus a sprinkle of extra cinnamon. Made easy keto cream cheese frosting. The whole family was impressed!