Any "like to cook" foodies here?

[Inquisitive Raven]

As usual with such things, I'm trying to figure out how to cut the carbs in this. I can grab a random erythritol based sweetener in place of the sugar, although Swerve is the one I keep around the house. Maybe use flax meal in place of the Watson's Mill flour. Unlike the original flour, that would be more for texture and color than flavor. The question is, what do I use in place of the white flour? I might be able to make a 1:1 substitution of almond flour for the white flour work or I could experiment with two cups of coconut flour. The problem with coconut flour is that the recipe already calls for six eggs. I shudder to think how many would be needed if I used coconut flour.

Oh well, something to think about after I get my hands on a vacuum sealer to make freezing leftovers easier.