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Carbquik

Carbquik Biscuit & Baking Mix - Mix for Keto Pancakes, Biscuits, Pizza Crust, Bread, and More - Keto Food - No Sugar - Low Carb - Nut Free - Keto Friendly Substitute for Traditional Baking Mix

    • Based on 16,936 reviews
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Availability: 12 left in stock
Fulfilled by Amazon
Arrives Thursday, Jan 2
Order within 23 hours and 55 minutes
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Flavor Name: Wheat


Size: 3 Pound (Pack of 1)


Features

  • You'll love the limitless low-carb possibilities of Carbquik: Keto-friendly baking and cooking has never been easier. From low-carb bread and biscuits to keto pancakes and pizzas, Carbquik is the most versatile keto baking mix on the market. Whether whipping up one of the thousands of recipes using Carbquik from across the web or experimenting on your own, once you give it a whirl you're sure to be wowed!
  • Low in net carbs for your keto and diabetic-friendly lifestyle: enabling you to drastically reduce net carb consumption, counting carbs has never been easier than with Carbquik. With only 2g net carbs per serving, Carbquik creates dishes with up to 90% fewer carbs per serving!
  • An everyday essential to find success and satisfaction with a low-carb diabetic-friendly diet: no more packing your pantry full of low-carb flours that leave you stressed and unsatisfied; easily substitute Carbquik in nearly any recipe calling for traditional baking mix to drastically reduce the net carb count of your favorite dishes. Your keto kitchen isn't complete without Carbquik Biscuit and Baking Mix!
  • Carbquik is made from wheat, so it tastes like wheat:. fFrom gritty textures to funky flavors, we know other keto-friendly flours and mixes can be tough. That's why we created Carbquik: a proprietary, wheat-based, complete keto baking mix that enables you to enjoy low-carb recipes that taste strikingly similar to their standard versions. Finally, with Carbquik you can make keto-friendly dishes that the whole family can enjoy (whether they eat keto or not!).
  • Made in a nut-free facility: While many other keto pancake mixes, biscuit mixes, baking mixes, and flours are made with nut-based flours and meals, Carbquik is nut-free and made in a nut-free facility, making it the perfect option for those with nut sensitivities.

Description

You're more likely to stick to your weight loss surgery diet When you don't have to eliminate the foods you love. You can have your cake and eat it too. Carbquik Baking Mix gives you the freedom to enjoy biscuits pancakes bread and other baked goods while you lose weight.Carbquik contains carb a lose which is made from wheat. That means it tastes better than other low-carb baking mixes that are made from soy protein. Whether its muffins pizza or chicken and biscuits you can lose weight and love every minute of it.90 calories per serving6 grams of Protein14 grams dietary fiber (56% of the daily Values grams net carbs trans fat-freesuitable for the solid foods maintenance and back-on- track diets suitable for gastric band gastric sleeve and gastric bypass patientsgreat for breakfast lunch dinner and snacks free from artificial sweeteners Lactose free kosher Parve Certified by OU1 x 3lb Box


Brand: Carbquik


Flavor: Wheat


Specialty: Keto, GMO-Free, High in Protein, Kosher, Natural, Low Carb, Low Sodium, Nut Free, No Added Sugar


Number of Items: 1


Unit Count: 1.00 Count


Is Discontinued By Manufacturer ‏ : ‎ No


Product Dimensions ‏ : ‎ 9 x 9 x 2.9 inches; 3 Pounds


Item model number ‏ : ‎ carb3


UPC ‏ : ‎


Manufacturer ‏ : ‎ Carbquik


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Jan 2

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • > DOES THE JOB
Flavor Name: Wheat Size: 3 Pound (Pack of 1)
FIRST IMPRESSION – Having made a batch of pancakes following the instructions (but w 2X the eggs), the Carbquik pancakes were more grainy and less doughy than “real” pancakes. They were approximately the texture of cornbread pancakes made with moderately coarse cornmeal. Like cornbread pancakes, the Carbquik pancakes were “weaker” and more crumbly (i.e., not a just a little rubbery as "real" pancakes should be), and burned a little more easily than "real" pancakes. Not quite "House of Pancakes" or "Bisquick" pancakes, BUT, they are more than acceptable and were satisfying. UPDATE -- 3 years later, I haven't used the mix again, and finally threw it out. RECOMMENDATIONS > If you use Carbquik to minimize your blood glucose, and you don't need to drown your pancakes in maple or sugar syrup, you’ll probably be pleased. If it is your family which can’t live without pancakes, they can smother Carbquik pancakes in enough butter, blueberrys, and maple syrup that they won’t notice the difference. > If you want to use Carbquik to minimize your calorie intake -- well, FORGET IT. After the heavy cream and butter the recipe calls for, they ain't low calorie. And that's before extra butter on top and syrup. > If you crave "real" pancakes (and don't have diabetes), then eat "real" pancakes, but learn to enjoy them without excess butter and without syrup (or just the slightest taste), and have 2 or 3 pancakes (with eggs and lean ham) instead of a 10-stack. > A light dusting with powdered cinnamon (best fresh, buy cinnamon sticks and powder them in a coffee grinder) and stevia, can brighten up the flavor without adding calories or carbs. It is not the same thing as adding cinnamon and stevia to the batter mix. The "dusting" hits your taste buds immediately and much more intensely than flavoring added to a batter mix. > You can add whole or crumbled nuts to the batter for additional flavor (which adds only a few carbs). Pecans are the best choice for diabetics (they are relatively low in carbs, but relatively high in calories). I usually press whole pecan halves directly into the freshly poured batter rather than mix them ahead of time. LIVING WITH DIABETES–a few personal observations > IN SHORT – After living with diabetes for two years, including having sessions with a dietician, my conclusion is that the recommended strategies of portion control and substitution don’t work for me. I’ve found going (nearly) “cold turkey” to work best for me. My endocrinologist is shocked that I've actually managed to lower my glucose level so well that I'm down from four 500mg metformin/day to 1/day, and have no other diabetic symptoms > Portion control: I tried cutting down to ½ an ear of corn as the only carb at dinner – and still my glucose was too high. Half a small baked potato is too much. A whole small apple is too much. A 1" sliver of blueberry pie is too much. It usually is possible to reduce the portion small enough to be acceptable – but much too easy to cheat and have a larger portion “just this once”. > Ineffective Substitution: Nearly all bread/rice/pasta/ice cream etc. substitutes either do not remotely resemble the real thing (and are unsatisfying) OR they only reduce your carb intake by 50 or 75%–which is not nearly enough to reduce glucose levels sufficiently. In my experience, substituting sweet potato for “white” potatoes does not reduce the carbs enough, nor do low carb breads. Sure, chickpea pasta tastes good -- it tastes like chickpeas -- but it isn't pasta, and will not satisfy pasta cravings. If you like chickpeas, then eat chickpeas. Real whole chickpeas actually go rather well with spaghetti sauce and are better than chickpea pasta. > Effective Substitution – A few Carbquik pancakes (without fruit or syrup) do not raise my glucose level significantly. Carbquik pancakes are more satisfying as one component of a larger meal, e.g. with eggs and lean ham. “Miracle noodles” are great as a minor component of a soup (mostly for the contrast in texture) – but are not satisfying themselves as the primary component of a dish (as you’d usually eat pasta). Cauliflower rice is unsatisfying, but spaghetti sauce goes well on bed of chopped lightly-steamed fresh real cauliflower -- it ain't pasta, but it is good.. A tablespoon of pearled barley can substitute for half a cup of rice in a big pot of soup -- and has a low glycimeric index. I occasionally have a few Finncrisp flatbread crackers with chickpea spread, peanut butter, cheese, etc. Stevia is very nearly as satisfying as sugar in coffee. Tuna salad (with no pasta, but fairly liberal with the mayo) is great – satisfying and nearly no carbs. > I haven’t completely eliminated carbs, but my personal rule is a maximum of one small portion of carbs per day. That may, for example, mean 4 French fries, one slice of bread, or 2 smallish pieces of fried battered chicken -- never heavily battered chick or fish. > I find that if I have a portion of carbs in a meal which is very heavy with fiber (e.g., a large salad), that my glucose remains under control. If I have a very high-fiber no-carb meal, I can even have a "real" modest dessert (such as a cookie) without my glucose skyrocketing. > The strategy of concentrating on very flavorful acceptable items (e.g., gourmet cheeses) reduces the craving for unacceptable items (e.g., apple pie). Nuts, pickles, olives, pork rinds, beef jerky, tuna spread, cheese, baby carrots (with a mayo dip), and other items, succeed in keeping my glucose down, without me feeling too deprived. If you aren't a pork rinds and beef jerky person (I wasn't either), I suggest reconsidering -- both are nearly no carbs, and relatively low cholesterol, and are very satisfying -- perhaps the two most effective items I've found to curb my carb cravings. > Trying to control both calories and carbs is a losing strategy. High fat (ideally vegetable oil), high calorie, foods are the best way to get into the low-carb groove. Control the carbs first. After three months of successfully controlling your glucose level by diet, then start worrying about calories, if necessary. I lost 30 pounds in two months simply by reducing my carb intake, and I remain at the lower weight without worrying about the calories. > It is my wife who quite reasonably misses the carbs. I don't really miss pancakes and biscuits. The challenge is finding substitutes which are satisfying for her which I can eat. Carbquik pancakes are one of the few satisfying substitutes that we have found. ... show more
Reviewed in the United States on October 8, 2017 by Stoney
    • Odd flavor/New box awesome flavor
Flavor Name: Wheat Size: 3 Pound (Pack of 1)
I want to give my review of this and if someone tells me some tricks, I will change my review. So far I have made pancakes, many rounds of biscuits, crepes, bread, and pizza dough. Everything seems to look like it should, but the flavor. Wow. Just so synthetic or plastic. Does not matter what I add. If I do biscuits I have tried increasing the butter and end up with butter flavored synthetic tasting biscuits. I am not sure if it is the batch I purchased that maybe the container was placed in the Amazon warehouse somewhere that was next to something synthetic or what? I just cannot get passed this plastic taste in whatever I make. It is not like the other ingredients vary that much from dish to dish. I asked my husband with the first batch of biscuits, what do you think? Well, they look like biscuits. Flaky like a biscuit. He said is there something you put in it? I said why? He said don't know just a very strange after taste. I wanted him to explain because I had already made my decision after the first bite what it tasted like to me. He said don't know. Cannot describe the after taste other than fake if that makes any sense. I said you mean man-made synthetic something???? He said yeah. Like it is fake. You know like the flavor of a scrambled egg scrambled in a pan versus one put in a microwave. Just something off. We kept trying other things and just cannot get rid of that synthetic plastic taste. Any advice would be great. If that is just the flavor and you have to get used to it, no thanks. I have taste buds for a reason and will just made try almond flour or coconut flour and see if I can do something different......................... I AM AMMENDING THIS POST: After posting the initial comments about Carbquick, a representative from the manufacturer contacted me directly. Her name is Shannon. She sent me a free box and the flavor was clearly different. It is possible the product I ordered from Amazon was old or not stored properly and thus tasted like plastic. I have used almost the entire box of Carbquick Shannon sent me. The biscuits are awesome. The pancakes awesome. The pizza crust awesome. I am going to make some bread next but need to order more. I will be ordering direct from the manufacturer to ensure quality of the product. Thanks Shannon for reading through these posts and taking action. ... show more
Reviewed in the United States on April 15, 2018 by tina
    • Not too bad
Flavor Name: Wheat Size: 3 Pound (Pack of 1)
It's not Bisquick but it will do. I missed my waffles and this was a good replacement. Pizza crust wasn't so good but drop biscuits weren't bad
Reviewed in the United States on July 3, 2023 by Bridget Hofler

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