CLASSICA VANILLICA

From $32.50

Description

Perfect for birthdays, celebrations, or simply as a sweet treat, our classic vanilla cupcakes are a must-have for ANY dessert lover.
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INGREDIENTS

Bamboo fiber, blanched almond flour, allulose, erythritol, monk fruit, sour cream (whole milk, cream, distilled white vinegar), cocoa powder ( if you order them with chocolate buttercream), butter (milk fat, water, milk solids),coconut flour, egg white extract, heavy whipping cream, eggs, beef gelatin, vanilla extract, vanilla sweet drops,  baking powder, 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 276, Total Fat 27g, Sat Fat 17g, Trans Fat 0g, Cholesterol 90mg, Sodium 185mg, Total Carbs 44g, Dietary Fiber 3g, Total Sugar >1g, Included & Added Sugar 0g

5 NET CARBS

With chocolate buttercream

Calories 296, Total Fat 28g, Sat Fat 18g, Trans Fat 0g, Cholesterol 90mg,  Sodium 185mg, Total Carbs 45g, Dietary Fiber 3g, Total Sugar >1g, Included & Added Sugar 0g

7 NET CARBS

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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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