Awesome awesome. I think I'll try that. Subbing the flour out with WPI was def what I was after to reduce the carb content. What if I add almond flour, say sub 3/4 cup flour with 1/4 cup each of WPI, cassein, and almond flour?
If the recipe had heaps of butter in it I just sub 1/3 of it with apple sauce, that works plenty good as well.
Yeah I'll usually check out your insta and blog first beforehand because its tried and tested lol. Can't be bothered wasting me precious ingredients & time on stuff that won't turn out tasty.