Keto Bakes Pumpkin Cream Cheese Muffins Mix is a mix for delicious pumpkin keto muffins with a cheesecake splash in a duet. 3g of net carbohydrates in the whole muffin. Yes, only 3g!
These aren't just some coffins. Tojesieniarskie specimens of deliciousness overflowing with a soul-warming aroma, sweet, juicy, soothing the heart and the palate and spreading all the forbidden sweetness on the shoulders. If generosity is your middle name, you can share the pumpkin redheads in cheesecake hats with others, including non-keto ones - don't worry, they won't even notice there's no sugar here :)
This blend for the preparation of suitable for a ketogenic diet, low-carb, sugar-free, high-fiber, moist pumpkin muffins with cheesecake swirls. It does not contain sugar or any artificial sweeteners. It contains a source of natural fiber.
Net weight: 367g
Ingredients: almond flour, KB Popsweet's proprietary sweetener blend (sweetener xylitol, erythritol and steviol glucose), a mixture of confectionery filling (KB Popsweet (sweetener xylitol, erythritol and steviol glycosides), egg powder, aluminum), dosed (cinnamon, Himalayan salt, Himalayan salt) mineral, ginger, nutmeg, cloves.
Allergens: contains almonds.
Keto Bakes mixes are prepared and packaged in a dedicated gluten-free facility with no internal products other than Keto Bakes.
Made of sweeteners.
Right values in 1 serving (31g of dry product): energy value 120.0kcal / 502.4kJ, fat 9.0g (including saturated fat 0.5g), carbohydrates 12.0g (including 0.5g sugars, polyols 10, 0g), protein 4.0g, fiber 3.0g, salt 0.3g
Texts per 100g, such 3887 values: energy value, 6kcal, 0kJ, fat 29.0g (including saturated fat 1.6g), carbohydrates, 7g (including sugars 1.6g, polyols 32.2g), 12.9g, fiber 9 , 6g, salt 1.1g
Producer: Manufactured by Mission Freedom LLC, Columbia TN 38401, USA
Distributor: Guiltfree.pl K Warda-Poniecka, Wola Gołkowska
Store in a dry, cool and dark place in a locked place, please
Food set in front of the code: data next to the bar
Preparations:
Extras: 55 g melted butter, 2 large eggs, 50 ml unsweetened nut / cow milk, 120 g nut puree, 120 g Philadelphia cheese
Preheat the oven to 175C
1 Add glue eggs, pumpkin and melted butter to the bowl.
2 Gradually add controlling such changes, repetitive changes, whipping commercially or electric mixer on the list, then shortcomings until the transition to traffic
3 Put the mass into 12 (lined with paper or greased) muffins filling them up to 2/3
4 Mix the filling: mix the contents of the sachet with the softened cream cheese to form a cream.
5 Drop the filling with small spoons on top, then cover with the rest of the pumpkin pie to make the cream cheese peek a little or swirl on top
6 Bake for 23-25 minutes or until the dough slightly bounces around the edges.
Serve in temp. Beetle. Store in a refrigerator for up to 2 weeks in an airtight container. Store 6 weeks: collapsible stock
Mieszanka do przygotowania odpowiednich dla diety ketogenicznej, niskowęglowodanowych, bezcukrowych, bogatych w błonnik, wilgotnych dyniowych muffinek z zawijasami masy sernikowej. Nie zawiera cukru ani żadnych sztucznych słodzików. Zawiera źródło naturalnego błonnika.
