| 13 | 45 | 240 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 12 |
| 2 cup | Almond flour/meal, Bob's Red Mill (or Lupin Flour) |
| 1/2 cup | Flaxseed meal (ground) (with a cup of water to make equivalent 4 eggs) |
| 3 tsp | Baking powder |
| 57 gm | Allulose |
| 1/2 cup | Butter, vegan (softened) |
| 1/2 tbsp | Baking soda |
| 1/2 tsp | Salt |
| 1 cup | Yoso Plain Unsweetened Coconut Yogurt |
| 1 tsp | Vanilla extract, pure |
| 3 tsp | corn extract |
| 2 tbsp | Coconut flour |
| 3 tsp (level) | Psyllium seed husk |
| 1/4 cup | Coconut milk, sweetened |
Mix all ingredients together in a mixing bowl.
Grease your pan and then pour your batter into the pan.
Bake for 35 minutes 350 degrees.
Let cool down, and cut into 12- 15 pieces, eat alone or with chili
