A recipe in photos:

My adjustments – I cut the recipe in half for a trial run and used a metal bread pan instead of a 8×8 pan. I reduced the time to 20 minutes x 350 degrees due to the smaller volume, but should have reduced it further to about 18 minutes. I had to remove it from the pan immediately so it didn’t overcook and that is why it is slightly broken on top.  Other changes were using 1/2 sugar free honey and 1/2 sugar free maple syrup (Honest syrups maple flavor) – both of these have been wonderful to bake with – plus 1 pack of nunaturals stevia. I used a pasteurized egg since this was a new recipe, so I could taste the batter. I substituted fresh ground peanut butter (I keep this in the freezer and thaw before using) for the almond butter for a bit more creamy texture. The last change was using Lily’s sugar free dark chocolate chips, but it would also be lovely with nuts instead or in addition (pecans, walnuts or chopped hazelnuts).