If you love to cook but don’t have time — and you want a treat but you’re on keto — it’s like a double whammy. Will this cake mix solve for this conundrum? Here’s the skinny on this keto cake mix (found at Wegman’s). It’s available online but for a horrific price. $9.00 for a cake mix? I found it at Wegman’s and thought I’d give it a shot.
Know Better Brand Chocolate Chip Cake Mix
I’ve tried the “Simple Mills” almond flour cake mixes but man, seventeen carbs per cupcake or muffin! Nooooooo. If you’re doing low-carb (but not keto), those mixes are okay. If you have forty or fifty carbs, then a 17 carb muffin is not going to blow your whole day. But if you’re striving to hold the line at 20 or 30 carbs like me, that dog won’t hunt.
I found the Know Better brand chocolate chip cake mix at Wegman’s — hey, this looks better! Only 5 grams of carb per muffin or snack cake serving. Yes, it says it’s cake mix but really, it’s very much a “muffin” consistency. Here was something I could throw together on a moment’s notice when I wanted something chocolate. Perhaps something to smuggle into the movies.
I made the mix as directed. One and quarter cup of water. You can’t get simpler than that. After giving it a good mixing, you put it in a pan–I would highly recommend you line that pan with parchment paper. This is a sticky dough.
The instructions tell you to let the dough rest for fifteen minutes after you put it into the pan or (in my case) the muffin cups. Chia seeds take the place of eggs in this product. The dough has to rest in order for the chia seeds to “bloom.”
I made about six of the muffins in the approved fashion, then I decided to amp it up, to see if my non-keto son would approve of the muffins. I baked the first six as directed at 425 F — a pretty hot oven.
The muffins came out tasty, but with a dryish texture even though I took them out promptly at the 25 minute mark. Perhaps the cake pan might be a better idea if you’re only going to use the cake mix as is. The oven seemed to have been too hot. The bottom of the muffins were very dry. For nine dollars, roughly a little less than a dollar a muffin– I expected better. But they were acceptable with the typical heavy keto density. Not all that much better than other almond flour products, but convenient.
The Better Version
I added in 1 1/2 tablespoons of cocoa powder and an equal amount of Swerve to the remaining dough to create a “chocolate” version. I also added about 8 mini-chocolate chips to the top of each muffin, to enhance the chocolate flavor. This way I would have a “as-is” version and an amped up version.
The better version was by far the favorite–but I also cut the baking time down to 20 minutes. This reduced the dryness — these muffins are easy to overbake!
The next day, I both WANTED and ENJOYED this amped up version. But there are cheaper and better recipes for keto muffins. This is an acceptable convenience product (for a ridiculous price).