3/4 cup blanched almond flour 45 g (i use bob's red mill super-fine almond flour)1/4 cup coconut flour, 28 g2 tablespoons psyllium husk powder, 18 g (i use now brand)2 tablespoons erythritol, granular, 24 g (i use lakanto golden, monkfruit sweetener w/ erythritol)1 1/2 teaspoons baking