How much egg did this call for? I wonder about making something like a low-carb soufflé (or flour-less cake). It just seems like the easiest route to take might be starting with something that's basicially egg based (so it's already much more based in fat and protein) and modifying that rather than starting with something that (in its normal incarnation) is mostly flour. Not to say you can't do the other; it just seems at first glance that it might be more difficult.
I'll start by saying I Hate Bob's Red MIll Almond Flour. I use Honeyville Farms Blanched instead. For my baking, it has a more wheat flour like texture and is a little less expensive than Bob's.
When trying to make cake like texture, such as cupcakes, I use a blend of coconut AND almond flour. I find almond flour is far too dense and strict coconut flour is way too dry. There's something about a combination of the two that I like the baked consistency of.
Also, I don't use a lot of honey in my baking opting instead for a more neutral (and lighter) sweetener like agave.
Your ingredients immediately reminded me of macarons! Of course, they use sugar instead of honey, but the basic constituents are very similar. The goal of macaron recipes is to be very light and airy, so perhaps you can take some hints from successful macaron recipes? These recipes and hints have come highly recommended. Nick thinks that perhaps the difference is the amount of egg in each recipe.
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When trying to make cake like texture, such as cupcakes, I use a blend of coconut AND almond flour. I find almond flour is far too dense and strict coconut flour is way too dry. There's something about a combination of the two that I like the baked consistency of.
Also, I don't use a lot of honey in my baking opting instead for a more neutral (and lighter) sweetener like agave.
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