Low Carb Baking Mix
This is the mix that makes everything else possible. The ShePrepsSmart Low Carb Baking Mix is a clean, grain-free Bisquick substitute made with real ingredients — almond flour, coconut flour, whey/casein protein, oat fiber, and butter powder. Mix it once, store it in a mason jar, and you have a ready-to-go base for biscuits, sausage balls, pancakes, and more. Five minutes of prep, 6–9 months of low-carb baking on demand.
ShePrepsSmart Low-Carb Baking Mix
Low-carb · High-protein · Bisquick substitute
Ingredients
Method
- Whisk all dry ingredients together until evenly combined.
- Sift to remove lumps and ensure a uniform blend.
- Transfer to an airtight mason jar.
- Vacuum seal and add a desiccant (moisture absorber) packet.
- Label with date. Store in pantry 6–9 months, or freeze for longer storage.
Nutrition
Video
Notes
- Use 1:1 as a substitute for Bisquick in most recipes. It works well 1:1 with pancakes but biscuits not so much. The biscuit recipe that works amazingliy well is linked below. I will be posting more recipes for this mix soon.
- If your batter looks dry, add 1 tbsp of liquid (water or milk) at a time — about 2 extra tbsp is typically needed.
- Rest batter 5–10 min after mixing — lets almond and coconut flour fully absorb liquid.
- Use a whey/casein protein blend (not concentrate) for best rise and texture.
- Butter powder replaces cold butter — ideal for rotating long-term food storage fats.
- Vacuum seal with a mason jar sealer and include a desiccant packet to protect leavening agents from clumping.
- Stores 6–9 months pantry-sealed. Freeze to extend shelf life beyond 9 months.
- Nutrition calculated via MyFitnessPal. Values are estimates and may vary based on specific brands and ingredients used.
Tried this recipe?
Let us know how it was!RECIPES THAT USE THIS MIX:
So what happens when you pull it out of the pantry and use some of it? I’m assuming you refrigerate what’s left…but for how long?
I re-seal it with the desiccant using an electric mason jar vacuum sealer so that it remains shelf stable in the pantry for 6 months from the date it was made. You can however store it in the refrigerator for 3 months or the freezer for 6 months if you don’t have a vacuum sealer. Side note: I keep my pantry cool and dark, if you don’t have that option, I would probably stick with the refrigerator or freezer. Thank you for viewing my recipe!
This seems like the most delicious gluten-free baking mix ever created. Very thorough and descriptive answer of an alternative way of storing in the fridge of freezer is the way I’m going to do this. Can’t wait to bake. Thanks so very much!!!
You will have to let me know how your recipes turn out! Please feel free to ping me with any questions. I should have the pancake recipe up soon, I am finalizing the recipe as I found a better way than the standard Bisquick version.