Let me start by saying this is a WONDERFUL recipe, and if you’re can swing making it as-is for a treat, I highly recommend it. That said, re: subs. Rice flour is very soft and downy. I would NOT use coconut flour which is delicious but also high fiber and will absorb more liquid. Perhaps try tapioca flour or just good old AP flour. As far as sweetener, Allulose claims to be a 1:1 sub for sugar. So does monk fruit. And while I have used monk fruit in the past, I will say that nothing tastes like real sugar, at least not to me. So, experiment with subs if you must, and try the recipe as written if you can.
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That said, re: subs. Rice flour is very soft and downy. I would NOT use coconut flour which is delicious but also high fiber and will absorb more liquid. Perhaps try tapioca flour or just good old AP flour.
As far as sweetener, Allulose claims to be a 1:1 sub for sugar. So does monk fruit. And while I have used monk fruit in the past, I will say that nothing tastes like real sugar, at least not to me.
So, experiment with subs if you must, and try the recipe as written if you can.