Remember, I use ground almonds in my bake mix, so I know almond flour will yield a finer crumb and a lighter-colored result. The bake mix yield is also greater with almond flour vs almond meal - so the carbs are lower and the bake mix is probably a little less dense or robust as well. It doesn't seem to make a huge difference in baking, but it is interesting all the same. Once cool, it is easy to slice thinner slices, if desired.
(if using second option add 1 1/2 tsp (7 mL) gelatin to wet ingredients)
1/4 tsp salt (1 mL)
1 cup buttermilk* - see how to make your own below (250 mL)
Liquid sucralose or stevia to equal 1/2 cup sugar (125 mL)
1 tbsp butter (15 mL)