Duncan Hines Keto Friendly Classic Yellow Cake Mix makes a moist and delicious yellow cake that fits your lifestyle. The smooth and velvety cake batter makes it easy to bake a perfectly moist keto cake every time. Made with almond and coconut flour, this keto cake mix is your dose of sweetness without compromise. This gluten free cake mix contains 4 grams of net carbs* and 0 grams of added sugar** per serving. Simply add water, eggs and oil to the baking mix, stir to combine and bake for the recommended time in the instructions. Prepare this cake mix to make keto cupcakes for special keto desserts or bake into a layer cake for birthdays or holidays. These gluten free desserts help you feel good about the baked goods you serve. Each package makes one 8 or 9 inch cake or 12 regular cupcakes. From birthday cakes to just-because sweet treats, Duncan Hines has you covered when you're ready to bake and create. Skip the sugar, not the sweets!

*4g net carbs = 21g total carbs – 5g dietary fiber – 8g erythritol – 4g allulose

**Not a low calorie food. See nutrition information for calorie and sugar content

Erythritol**, Almond Flour, Coconut Flour, Allulose**, Chicory Root Fiber (inulin**), Contains Less Than 2% Of: Leavening (cream Of Tartar, Baking Soda), Modified Tapioca Starch, Salt, Xanthan Gum, Stevia Sweetener (steviol Glycosides), Natural Flavor, **sensitive Individuals May Experience Laxative Effect From Excessive Consumption Of These Ingredients

You Will Need: 1/2 cup Water; 3 Large eggs; 3 tbl Melted coconut oil. Baking Instructions: See side of box for ingredient swaps. Step 1 - Prep: Preheat oven to 350 degrees F. Grease pan and line bottom with parchment paper or butter pan well. Use baking cups for cupcakes. Step 2 - Mix: Stir cake mix, water, eggs and melted coconut oil together in a large bowl until well blended, about 50 strokes. Spread batter evenly into pan and smooth the top. Bake immediately. Step 3 - Bake: Bake following chart below. Cake is done when toothpick inserted in center comes out clean. Cool completely in pan on wire rack for 15 minutes. Remove cake from pan, remove parchment and cool completely before frosting. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Prepare 8-inch round pan and cake mix as directed. Bake 35 to 37 minutes. Pan Size - one 8-inch; Bake Time: 28-32 min. Pan Size - one 9-inch; Bake Time: 26-30 min. Pan Size - 12 cupcakes; Bake Time - 22-26 min. Do not eat raw batter.