Preheat your oven to 375°F and line an 8×8-inch pan for thicker slices or a 9×16-inch pan for thinner pieces with parchment paper.
In a medium bowl, whisk together the cornmeal, protein powder, coconut flour, baking powder, salt, and monkfruit sweetener.
In a separate large bowl, whisk the egg whites, almond milk, and applesauce until completely smooth.
Add the dry ingredients to the wet and gently fold just until combined. The batter should be thick but pourable. If needed, add 1–2 tablespoons of almond milk.
Pour the batter into your prepared pan and smooth the top evenly.
Bake for about 15 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.