CHILDHOOD CHOCOLATE CHIP CUPCAKES

From $34.23

Description

Tickle the child inside with these delightful chocolate chip cupcakes. These yummy treats are also  infused with brown butter, brown “sugar,” and love.
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INGREDIENTS

Bamboo fiber, blanched almond flour, allulose, erythritol, monk fruit, sour cream (whole milk, cream, distilled white vinegar), butter (milk fat, water, milk solids), low carb chocolate chips, coconut flour, egg white extract, heavy whipping cream, eggs, beef gelatin, blackstrap molasses, vanilla extract, baking powder,  vanilla sweet drops, salt

Contains: milk, eggs, tree nuts

Note: Almond flour was made in a factory where peanut products are produced

Nutrition Facts: Serv.Size 1 cupcake: Calories 306, Total Fat 29g, Sat Fat 18g, Trans Fat 0g, Cholesterol 90mg, Sodium 195mg, Total Carbs 49g, Dietary Fiber 5g, Total Sugar 1g, Included & Added Sugar 0g

10 NET CARBS

Note: Allulose & Erythritol count towards the “Total Carb” count. Allulose alone counts as 1 carb per 1 gram.

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TOTAL CARBS vs NET CARBS

Total Carbs:  Are all the different types of carbs in a meal or recipe. These include starches, dietary fiber, and sugars.

Net Carbs:  Only include carbs that the body can fully digest into glucose.

Allulose:  Is a rare sugar with the same  chemical formula as fructose. It contains fewer calories than sugar and appears to have little to no effect on blood glucose or insulin levels.

Monk Fruit:  Contains no carbohydrates and no sugar, which may make it ideal for people on low-carb or keto diets.

Erythritol:  Is an organic compound. The naturally occurring achiral meso four-carbon sugar alcohol does not spike blood sugar or insulin (in humans). Humans don’t have the enzymes needed to breakdown erythritol.

Fiber:  Because the body is unable to absorb and breakdown fiber, it doesn’t cause a spike in blood sugar the way other carbohydrates can.

Almond flour:  Can help people with diabetes manage their blood sugar levels more efficiently and is unlikely to spike blood sugar.

The Sugar’s ingredients are mostly made up of fiber, almond flour, allulose, monk fruit, and erythritol (excluding fats like butter and cream). Each of these ingredients count towards the total carb count.  Every 1 gram of sugar substitute equals 1 gram  of Carbs. Also, allulose  is not considered a sugar alcohol nor is it a fiber, it is its own thing. As a result you can’t just subtract the fiber count from the carb count to get the correct net carb count. So don’t freak out when you see the total carbs.

Please be advised that it is up to you to test your blood sugar levels after eating a cupcake. Everyone’s diabetes is affected by certain food’s differently.

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