Ingredients

Directions

• 1 cup almond flour
• ½ cup coconut flour
• 2 tablespoons powdered sugar substitute, or stevia to taste*
• 1 tablespoon baking powder 
• ½ teaspoon salt
• 4 eggs
• ¾ cup non-dairy milk**
• ¼ cup butter, melted (or coconut oil)
• ½ teaspoon vanilla extract 
• 1 cup fresh cranberries, chopped
• 1 small jalapeño, seeded and diced
•  *Powdered sugar substitute can be found online or in stores like Whole Foods. Look for Swerve or Lakanto brands, or simply pulse granulated sugar substitute by the same brands in a blender until powdery. Alternatively, use a pinch or two of stevia.
•  **Depending on your coconut flour, you might need to adjust your liquid by a tablespoon or two. Batter should be thick, but spreadable.

*Recipe makes 8 servings

Nutrition

Serving Size = 1 square

• Calories: 211
• Protein: 8g
• Fat: 16.5g
• Carbs: 10g
• Fiber: 5.5g
• Net Carbs: 4.5g

• Preheat oven to 350°F.
  
• ​In a medium bowl, add the almond flour through salt and stir to combine.
• In another bowl, whisk the eggs and add in the milk, butter and vanilla.
  
• Add wet to dry and stir well.
  
• Stir in the cranberries and jalapeños.
• Pour into a greased 8-by-8-inch dish. Bake for 32-35 minutes, or until center is set.
• Cool slightly before cutting into 8 squares.