12/3 cups Gluten-Free Bake Mix 2, (400 mL)
11/2 tsp baking powder (7 mL)
1 tsp baking soda (5 mL)
1 tsp ground cinnamon, optional (5 mL)
1/8 tsp salt (1 mL)
6 tbsp butter, softened (90 mL)
Liquid sucralose (OR use liquid stevia) to equal 3/4 cup (175 mL)
1/4 cup granulated erythritol (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
1 cup sour cream (250 mL)
1 cup sugar-free chocolate chips (250 mL)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda, cinnamon (if using) and salt.
In food processor, process eggs. Add butter, liquid sweetener, erythritol, gelatin and vanilla extract; process about 3 minutes and allow to sit for 5 minutes or so for the gelatin to soften. Add in Bake Mix mixture and sour cream alternately and process until incorporated. Spread evenly in 9 x 13-inch (23 cm x 33 cm) casserole dish. Sprinkle chocolate chips over top of batter and bake 30 to 35 minutes or until a tester inserted in center comes out clean. Allow to cool completely and then cut into bars.
Can substitute chopped 70% dark chocolate for the chocolate chips.
1.6 g protein
5.9 g fat
1.6 g net carbs