Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Sweet Baking Mix Recipes

 

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I hope you enjoy these other delicious recipes using my Sweet Baking Mix. Mixes will be available to purchase by the end of March 2021 so check back! 🙂 

Satisfying Eats SHUGA2 Sweetener 

Satisfying Eats Sweet Baking Mix

Classic Scones
 
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Ingredients
  • 4 tablespoons salted butter, room temperature
  • 2 large eggs
  • 4 tablespoons sour cream or canned coconut milk (chilled)
  • 1- (216 g) package [i]Satisfying Eats Sweet Baking Mix
  • [/i]
  • ½ teaspoon extract (vanilla or lemon depending on add in)
  • 2 tablespoons freeze dried fruit (blueberries, raspberries, etc.) or ¼ cup fresh berries or chopped fruit (apple, pear, fig, etc.)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Blend butter, egg and sour cream in medium bowl until well combined.
  3. Then stir in baking mix and extract. Then mix in cranberries.
  4. Scoop dough (heaping 2 tablespoons) onto cookie sheet, 3 inches apart.
  5. Top with chopped nuts, being sure to gently press them into the top and sides of scones.
  6. Bake for 15-17 minutes or just until scones being to change color.
  7. DO NOT OVER BAKE.

 
Pound Cake
 
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Ingredients
  • 4 tablespoons salted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • ½ cup erythritol or other granular sugar substitute*
  • 3 whole eggs
  • 1 teaspoon extract (lemon or vanilla)
  • 1 Sweet Baking Mix (216g)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, blend butter and cream cheese for 1 minute. Then add erythritol and blend for another 5 minutes on medium-high speed. Mixture will change to a fluffy white appearance.
  3. Add eggs, one at a time beating well after each addition. Then add baking mix and extract. Blend on medium-low speed until batter is well blended. Taste for sweetness and adjust if needed.
  4. Pour batter into an oiled silicon baking pan (I used a 9-inch silicon Bundt, or you could use 3 smaller loaf pans). If baking a Bundt shape, bake for 45-55 minutes or until toothpick inserted into cake comes out clean and just as top of cake begins to brown.
  5. Remove from oven and allow to cool for 2 minutes before carefully inverting onto cooling rack.
  6. *If using a granular sweetener that measures cup for cup to sugar, use less, starting with ⅓ cup since Erythritol is less sweet than sugar.
  7. **Sock-it-to-me pound cake: Add 1 tablespoon plus 1 teaspoon cinnamon to pound cake batter.
  8. For Strudel: 1 ounce toasted and finely chopped pecans, 2 teaspoons cinnamon, ⅛ teaspoon salt, 2 tablespoons Erythritol (or 1-1/2 tablespoons coconut sugar)
  9. Pour ½ of batter into pan and then top with strudel, followed by remaining batter.
  10. **Cranberry-Orange Pound Cake
  11. Add 1.5 ounces dried cranberries (chopped), 1 teaspoon orange extract or the zest of 2 oranges to classic pound cake batter (omit the lemon/vanilla extract). Then top the pound cake with 2 ounces of chopped pecans. Follow same cooking times as below.

Get small silicon bunt pan HERE.
Chocolate Chip Cookies
 
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Ingredients
  • 1 stick salted butter or vegan equivalent (4 oz.)
  • ⅓ cup granular sugar substitute
  • 1 teaspoon vanilla extra
  • 1 package (216 g) Sweet Baking Mix
  • ½ cup Lily Chocolate Chips
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 350 degree F.
  2. Blend butter & sweetener with mixer. Then add vanilla and package of Sweet Baking Mix and blend well. Stir in chocolate chips and walnuts.
  3. Scoop dough (1-1/2 T scoop) onto cookie sheet 3 inches apart.
  4. Bake for 10-13 or just before edges of cookies start to brown (DO NOT OVER BAKE).
  5. Leave cookies on pan for about 5-10 minutes to allow to harden before transferring to cooling rack.

Waffles (with Blueberry Variation)
 
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Serves: 10
Ingredients
  • ¼ cup salted butter, melted
  • 4 eggs
  • ½ cup almond milk or butter milk (or milk of choice)
  • 1 package (216 g) Satisfying Eats Sweet Baking Mix
  • Extracts: 1 teaspoon vanilla or blueberry extract
  • Add ins: ¼ cup freeze dried blueberries or ¼ cup chopped pecans.
Instructions
  1. Preheat waffle iron.
  2. Blend butter, eggs and milk in a medium bowl. Then stir in the Sweet Baking Mix and extracts until well blended. Let rest for 5-10 minutes to allow baking soda to activate. Stir in berries or nuts.
  3. Oil bottoms of waffle iron (optional, depending on your waffle iron) and using ¼ scoop divide batter into wells of waffle maker..
  4. Cook waffles until they begin to brown. Then transfer to toaster and cook for an additional 2-3 minutes or until the waffle get more brown and crisp, but not burnt. For crispy waffles, serve immediately.
Nutrition Information
Serving size: 1 waffle Calories: 158 Fat: 13 Saturated fat: 4 Carbohydrates: 3.7 Fiber: 2 Protein: 6

Get blueberry extract HERE.

30-Second Muffins
 
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Total time
 
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Serves: 12-13
Ingredients
  • 1 package Sweet Baking Mix (216 g)
  • 3 large egg
  • 6 tablespoons dairy of choice (sour cream, canned coconut milk, etc.)
  • *3-6 tablespoons sweetener of choice to taste (erythritol, stevia, honey, coconut sugar, etc.)
  • Add ins: blueberries, raspberries, chocolate chips
  • Extract add ins: ½ teaspoon vanilla, lemon, or blueberry extract
Instructions
  1. Whisk eggs, dairy and additional sweetener in medium bowl. Stir in baking mix and extracts until there are no clumps.
  2. Taste for sweetness and adjust if needed.
  3. Scoop into silicone baking cups, for mini muffins, 1-1/2 tablespoon scoop. Large muffins 3-4 tablespoon scoop.
  4. Top with a few fresh berries in each muffin cup.
  5. Microwave each muffin for 30-60 seconds or until there is no wet dough.
  6. Remove muffin from cups and cool on rack and repeat with remaining batter.
Notes
If cooking more than one at a time, add more time.
Cook 1 or 2 at a time or you will have to increase baking time significantly. Don't cook on plate.

.** For banana nut variation: Use only 1 tablespoon of dairy, 3 inch piece of banana, ½ teaspoon, mashed and ½ teaspoon banana extra (optional), chopped toasted pecans or walnuts
Nutrition Information
Serving size: 1 muffin

 
Canned Fruit Cobbler
 
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Ingredients
  • (2) 14.5-ounce cans of canned peaches (in pear juice)
  • ¼ cup erythritol
  • ¼ teaspoon Stevia Select
  • ⅛ teaspoon salt
  • 3 tablespoon arrowroot powder
  • 2 tablespoons water
  • 1 large egg
  • ¼ cup dairy of choice (sour cream, canned coconut milk or milk)
  • 2 tablespoons melted salted butter
  • ½ package or about 1 cup (108 g) Sweet Baking Mix
Instructions
  1. Preheat oven to 375 degrees F.
  2. Add peaches and juice to the bottom of an 8X13 inch baking dish. Use knife and cut peaches into smaller slices. Add erythritol, stevia and salt. Stir well.
  3. In a small ramekin, blend arrowroot powder and water until arrowroot is dissolved. Pour arrowroot slurry into peach mixture and blend well. Taste for sweetness and adjust if needed.
  4. In a small bowl, blend egg, dairy and butter until well combined. Then stir in the baking mix until smooth. Pour batter over peaches, spreading it out evenly.
  5. Bake for 30-35 minutes or until cobbler is bubbly and it begins to brown.

Pancakes
 
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Makes 20
Author:
Ingredients
  • 4 tablespoons salted butter, melted
  • 4 eggs
  • ½ cup sour cream or canned coconut milk (or combo of both)
  • 1 package sweet baking mix (216g)
  • ½ teaspoon vanilla extract
  • *Optional: 1 T erythritol/honey or dash of stevia
Instructions
  1. Add butter, eggs, baking mix, sour cream and vanilla into magic bullet cup. Screw on lid firmly and blend for 30 to 45 seconds.
  2. Preheat griddle.
  3. Add 2 tablespoons of batter per pancake, separating by 3 inches.
  4. Cook slowly for 1 to 2 minutes, bubbles will form but all of them may not pop. Carefully slide spatula around all edges before flipping. Cook for another minute or until pancake is done.
  5. Remove pancakes to cooling rack or kids plate and add more butter to your pan and repeat.
  6. **If using frying pan or something NON stick: Be sure to cook pancakes on low to low-medium heat and add small amount butter to skillet or frying pan and spread evenly between each batch.

 

Pumpkin Bread
 
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Makes 3 small loaves
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Ingredients
  • 4 ounces cream cheese, room temperature
  • 4 tablespoons salted butter, room temperature
  • ½ cup erythritol or other granular sugar substitute*
  • 3 whole eggs
  • ½ teaspoon vanilla extract
  • 2-1/2 teaspoons: cinnamon, ginger and pumpkin pie spice
  • 1 Sweet Baking Mix (216g)
  • ½ cup pumpkin
  • Chopped walnuts for top (optional)
  •  
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, blend butter and cream cheese for 1 minute. Then add erythritol and blend for another 5 minutes on medium-high speed. Mixture will change to a fluffy white appearance.
  3. Add eggs, one at a time beating well after each addition. Then add baking mix, spices and extract. Blend on medium-low speed until batter is well blended. Then blend in pumpkin until just combine. Taste for sweetness and adjust if needed.
  4. Divide batter into 3 small baking tins (around 250g each). Top with nuts. Bake for 35-40 minutes or until toothpick inserted into bread comes out clean and edges begins to brown.
  5. Remove from oven and allow to cool for 2 minutes before carefully inverting onto cooling rack.
  6. *If using a granular sweetener that measures cup for cup to sugar, use less, starting with ⅓ cup since Erythritol is less sweet than sugar.

 

 

Cranberry-Orange & Pecan Scones with Browned Butter Icing
 
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Makes 12
Author:
Ingredients
  • 4 tablespoons salted butter, room temperature
  • 2 large eggs
  • 4 tablespoons sour cream or canned coconut milk (chilled)
  • 1- (216 g) package Sweet Baking Mix
  • 1 teaspoon orange extract (or ½ tsp orange extract and zest of 1 orange)
  • 2 tablespoons dried cranberries
  • ¾ cup chopped pecans
  • Glaze Recipe
Instructions
  1. Preheat oven to 375 degrees F. Blend butter, egg and sour cream in medium bowl until well combined. Then stir in baking mix and extract. Then mix in cranberries.
  2. Scoop dough (heaping 2 tablespoons) onto cookie sheet, 3 inches apart. Top with chopped nuts, being sure to gently press them into the top and sides of scones.
  3. Bake for 15-17 minutes or just until scones being to change color. DO NOT OVER BAKE.
  4. Prepare Icing Recipe (from previous page).
  5. For Browned Butter variation: Brown the butter (being careful not to burn) before adding the erythritol and heavy cream.

 

 

Banana Bread
 
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Makes 3 small loaves
Author:
Ingredients
  • 4 ounces cream cheese, room temperature
  • 4 tablespoons salted butter, room temperature
  • ½ cup erythritol or other granular sugar substitute*
  • 3 whole eggs
  • 1 teaspoon banana extract
  • 2 teaspoon cinnamon
  • 1 Sweet Baking Mix (216g)
  • 1 over-ripened banana, mashed with fork
  • Chopped pecans on top (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, blend butter and cream cheese for 1 minute. Then add erythritol and blend for another 5 minutes on medium-high speed. Mixture will change to a fluffy white appearance.
  3. Add eggs, one at a time beating well after each addition. Then add baking mix, cinnamon and extract. Blend on medium-low speed until batter is well blended. Then blend in banana until just combine. Taste for sweetness and adjust if needed.
  4. Divide batter into 3 small baking tins (around 250g each). Top with nuts. Bake for 35-40 minutes or until toothpick inserted into bread comes out clean and edges begins to brown.
  5. Remove from oven and allow to cool for 2 minutes before carefully inverting onto cooling rack.
  6. *If using a granular sweetener that measures cup for cup to sugar, use less, starting with ⅓ cup since Erythritol is less sweet than sugar.

Easy Fresh Blackberry Cobbler
 
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Serves 6
Author:
Ingredients
  • 3 cups fresh blackberries
  • 2 Tablespoons SHUGA2 Sweetener or sweetener of choice
  • 1 Tablespoon arrowroot powder
  • ⅛ teaspoon salt
  • 1 cup (108 g) Sweet Baking Mix (1/2 package)
  • 1 large egg
  • ¼ cup dairy of choice (canned coconut milk, milk or sour cream)
  • 2 tablespoons melted salted butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add blackberries to the bottom of an 8X8 inch baking dish. Add erythritol, arrowroot powder, stevia and salt. Stir well until berries are evenly coated.
  3. In a small bowl, blend the egg, milk and butter until well combined. Then stir in the baking mix until smooth.
  4. Pour batter over prepared fruit, spreading it out evenly.
  5. Bake for 30-35 minutes or until blueberries are bubbly and the cobbler begins to brown.
  6. Serve with low carb ice cream or whipped cream.

Cinnamon-Raisin Biscuits
 
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Makes 12
Author:
Ingredients
  • 4 tablespoons salted butter, softened
  • 2 large eggs
  • ¼ cup sour cream
  • 1 (216 g) Sweet Baking Mix
  • 2 teaspoon cinnamon
  • 2 ounces of raisins
Instructions
  1. Preheat oven to 400° F and line baking sheet with parchment paper. Using a whisk, blend butter, eggs and sour cream in a medium bowl until smooth. Pour in the scone baking Mix, cinnamon and raisins and stir with spatula until well combined.
  2. Scoop dough onto prepared baking sheet (heaping 2 tablespoons each) and place 3 inches apart. Bake for 10-14 minutes or until biscuits begin to brown. DO NOT OVERBAKE.
  3. Remove from oven and cool on rack. Prepare glaze.

Glaze
 
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Ingredients
  • ¼ cup salted butter
  • ¼ cup erythritol
  • ¼ cup heavy whipping cream
Instructions
  1. In a small saucepan over medium heat, add butter and allow to melt. Then stir in erythritol. Warm over medium heat, stirring occasionally until butter and erythritol have melted and just begins to bubble. Add heavy cream and stir for 30 seconds. Pour glaze into a bowl to help it to cool faster, stirring occasionally. Once glaze has cooled and thickened just a bit, spoon over Cinnamon-Raisin biscuits and glaze will harden once cooled.

Brownies
 
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Serves: 18
Ingredients
  • 1-1/2 cup (8 oz.) bittersweet chocolate chips (I use Lily's sugar free)
  • 8 tablespoons salted butter
  • 1 (216 g) Sweet Baking Mix
  • 4 eggs
  • 1 teaspoon vanilla
  • ¼ cup cold coffee
  • Optional: Extra chocolate chips and chopped Walnuts for top

Instructions
  1. Preheat oven to 325 degrees. Melt chocolate and butter in microwave and stir until smooth.
  2. Stir in baking mix, eggs, vanilla and water. Taste for sweetness and adjust if needed.
  3. Scoop into bar brownie pan (1/4 cup scoop in each well). Sprinkle with walnuts and chocolate chips.
  4. Bake for 10 minutes for fudgy brownies and 12-13 minutes for cake like brownies.. Remove from oven and allow to cool for 10 minutes.
  5. ** Baking time will vary GREATLY depending on pan type used. Message me with the type of pan you are using, and I will guide you further.
Nutrition Information
Calories: 200 Fat: 18 Carbohydrates: 3.7 Fiber: 6.4

Classic Cornbread
 
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Ingredients
  • 4 tablespoons salted butter
  • 1 cup/half package (108 g) Sweet Baking Mix
  • ⅓ cup organic corn meal (50 g)
  • ¾ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 large eggs
  • ½ cup buttermilk or sour cream
Instructions
  1. Preheat oven to 375 degrees F. Add butter to 8-inch cast iron skillet and place inside of oven to preheat.
  2. In a medium bowl, add sweet baking mix, cornmeal, baking soda and salt. Blend well with whisk. Add eggs, buttermilk and melted butter from cast iron skillet (once oven is preheated). Stir well and taste for sweetness, adjust if needed.
  3. Pour batter into hot cast iron skillet and bake for 16-20 minutes or until corn bread begins to brown.

 

 
BEST Low-Carb Vanilla Cupcake
 
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These were a hit at my 40th birthday party! These are delicious, from the flavor to the texture!
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 1- (216 g) Sweet Baking Mix
  • 3 large egg whites
  • 6 tablespoons sour cream or canned coconut milk
  • 4 tablespoons granular sugar substitute (like Erythritol or Swerve)
  • 3 tablespoons butter or butter substitute, melted
  • 1 teaspoon vanilla extract
  • Preheat oven to 350 degrees F. Add liners to cupcake pan.
Instructions
  1. Blend all ingredients in medium bowl until smooth. Let set for 3 minutes and stir again.
  2. Using ¼ cup scoop, divide batter into liners.
  3. Bake for 15-17 minutes or until toothpick inserted in the center comes out clean.
  4. Cool on baking rack before frosting.
Nutrition Information
Serving size: 1 plain cupcake Calories: 137 Carbohydrates: 6 Fiber: 2 Protein: 4.2