A word about GELATIN: I have not verified this personally, however, it is possible that if you get a cakey result as one person did with my Sour Cream Chocolate Chip bars instead of a denser product (which is what I like) that it is your gelatin. Gelatin that you buy in the store is likely to do that, however, I've given the link of the gelatin that I buy in bulk (cheaper that way), that provides great results for me.
NOTE: Lately I'm using less gelatin to produce lighter baked goods - see the update to my bake mix using gelatin.
RECIPE TO BE FOUND IN VOLUME 4 OF LOW-CARBING AMONG FRIENDS
Helpful Hint: Use skim milk powder if you can't find whole milk powder, but blend it finely in a blender first.