Quick and easy, plus make this super moist recipe into 2 cake pans. After cooling, freeze one for later!! Just thaw in the fridge😊
The baking mix recipe is this……
Visit the link HERE to find more recipes using this mix!
Low Carb Blender Cake
3/4 c monkfruit sweetener
3/4 tsp stevia
1 1/2 c baking mix
3/4 c cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 c. Unsweetened, almond milk
1/2 c butter, melted -or- coconut oil
2 tsp vanilla
1 c. boiled water
Preheat oven to 350F.
Grease 2 (9in) pans,
or 1 8inch and 12 cupcake tins.
Mix dry. Put wet ingredients in blender, blend well.
Add dry. Mix scraping sides.
Slowly add water from top with blender on low.
Stop. Scrape sides.
Slowly add rest while blender is on low. Scrape.
Put in greased pans.
Bake at 350 for 30 to 35 min.
Rotate pans from top to bottom and bottom to top, half way through the time.
Toothpick tested done. Cool completely.
Turns out the best if allowed to sit in refrigerator overnight.
For 20-24 cupcakes