ShePrepsSmart Low-Carb Baking Mix
Low-carb · High-protein · Bisquick substitute
Ingredients
- 2 cups Super-Fine Blanched Almond Flour
- 3/4 cup Whey/Casein Protein Powder unflavored
- 1/2 cup Coconut Flour
- 1/2 cup Oat Fiber
- 1/4 cup Butter Powder
- 2.5 tbsp Baking Powder aluminum-free
- 1 tbsp Powdered Egg Whites
- 1 tsp Baking Soda
- 1 tsp Fine Salt
Instructions
- 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.
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.
Nutrition
Serving: 1cupCalories: 516kcalCarbohydrates: 8gProtein: 31gFat: 37gSaturated Fat: 7gCholesterol: 29mgSodium: 1364mgPotassium: 471mgFiber: 24gSugar: 4g
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