ProDough Protein Bakeshop High-Protein Gluten-Free Chocolate Cupcake Mix — 12 Cupcakes, 13g Protein, No Added Sugar

ProDough High Protein Gluten Free Chocolate Cupcake Mix is a low‑carb, keto‑friendly baking mix that yields twelve chocolate cupcakes with 13g of protein each and no added sugars.

This cupcake mix combines a gluten‑free flour blend and natural ingredients to deliver a moist, chocolate dessert that fits low‑carb, sugar‑free, and higher‑protein diets. Formulated without wheat, soy, or added sugars, it’s created for people who want an indulgent texture and clear ingredient transparency. Made in Utah, the mix uses buttermilk powder and a protein base that helps the cupcakes keep structure and flavor while staying lighter than traditional cupcakes.

How much protein and how many cupcakes will I get?

Each batch makes approximately 12 standard cupcakes, with about 13 grams of protein per cupcake. This higher protein count comes from the mix’s protein-rich ingredients and the recommended additions like egg whites.

• Makes 12 cupcakes per box
• Approximately 13g protein per cupcake
• Protein comes from the mix plus added egg whites or dairy as directed

What ingredients are in the mix and are there any allergens?

The mix is built from an all‑natural, gluten‑free flour blend that includes buttermilk powder and deliberately avoids artificial flavors and colors. It is wheat‑free, soy‑free and contains no added sugars, but you should always check the label for specific allergy details and manufacturing statements.

• All‑natural gluten‑free flour blend with buttermilk powder
• No artificial colors or flavors and no added sugars
• Wheat‑free and soy‑free formulation; confirm cross‑contact info on packaging

How do I bake these cupcakes and what keeps them moist?

Baking is straightforward: mix the dry mix with milk, egg whites, a neutral oil, vanilla, and a portion of pumpkin puree to maintain moisture. Bake at 350°F (about 175°C) for roughly 12 minutes for standard cupcake tins; times may vary slightly by oven and pan size.

• Suggested additions: milk, egg whites, vanilla, cooking oil, pumpkin puree
• Bake at 350°F for about 12 minutes for regular cupcakes
• Pumpkin puree keeps the texture moist without adding sugar

Is this mix suitable for keto, low‑carb, and special diets?

The formula is designed for low‑carb and keto‑friendly lifestyles because it contains no added sugars and emphasizes protein. While it supports many reduced‑carb plans, final carb counts depend on the liquids and toppings you add, so calculate macros using your chosen ingredients.

• No added sugars to help reduce net carbs
• Works well with keto/low‑carb add‑ins like sugar‑free frosting
• Final carb total varies with milk or toppings you choose

Who is this for: ProDough High Protein Gluten Free Chocolate Cupcake Mix is intended for home bakers who want a chocolate dessert that fits higher‑protein, low‑carb, gluten‑free, and sugar‑conscious eating patterns. It’s a good choice for people managing wheat or soy sensitivities, dieters aiming for more protein without conventional sugar, and anyone who wants an easy, reliable cupcake recipe made with natural ingredients and simple mixing instructions.