Miss Jones Keto & Paleo Chocolate Muffin Mix

10.57 oz

$7.26 each($0.69 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

0 G added sugar. 6 G (As prepared) protein per serving. Certified gluten-free. Grain-free. Keto friendly. Paleo friendly. No sugar added sugar. Made with almond flour. Tastes like homemade. We carefully craft each of our products to produce perfect, mouth-watering results.

Highlights

Nutrition Facts
9 servings per container
Serving Size
1.00 muffin
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  8g
  10%
- Saturated Fat
  1g
  5%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  110mg
  5%
- Total Carbohydrate
  19g
  7%
- Dietary Fiber
  3g
  11%
- Total Sugars
  1g
- Includes Added Sugars
  0g
  0%
- Protein
  4g
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  180
- % Daily Value^*
- Total Fat
  14g
  18%
- Saturated Fat
  4.5g
  22%
- Trans Fat
  0g
- Cholesterol
  55mg
  18%
- Sodium
  170mg
  7%
- Total Carbohydrate
  20g
  7%
- Dietary Fiber
  3g
  11%
- Total Sugars
  2g
- Includes Added Sugars
  0g
  0%
- Protein
  6g
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Blanched Almond Flour, Erythritol, Cocoa Powder (Alkalized), Coconut Flour, Chicory Root Fiber, Baking Powder(Corn-Free), (Organic Potato Starch, Cream of Tartar, Baking Soda), Salt, Vanilla Flavor, Monkfruit Extract.
Allergens and safety warnings
Contains: tree nuts.
Makes 9 Muffins: Keto & Paleo Chocolate Muffin & Cupcake Mix: You Will Need: Recommended preparation: 2 eggs; 1/2 cup milk; 1/4 cup butter, melted. Paleo Preparation: 2 eggs; 1/2 cup nut-based milk or water; 1/4 cup ghee or oil. Instructions: Heat oven to 325 degrees F. Grease or spray 9 muffin tins with oil or butter. Whisk together eggs, milk/water, oil/butter/ghee, and mix in a large bowl until just combined, scraping sides of bowl as needed. Fill each muffin tin 1/2 full with batter. Bake for 17 to 23 minutes or until top springs back when touched.