Coconut flour raspberry fingers

Coconut raspberry fingers are the perfect low carb flavoured sponge recipe. Once you master how to use coconut flour, there is no going back.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12
Total Carbs: 6g
Fibre: 3g
Author: Libby Jenkinson

Ingredients

Metric - Cups/Ounces

Instructions

  • Mix together the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth.
  • Add the eggs one by one, mixing in between each one.
  • Pour into a rectangle baking dish, lined with baking parchment.
  • Press each frozen raspberry evenly into the cake. This allows the berries to be evenly distributed and not clump together. It also stops the cake from turning pink!
  • Bake at 180C/350F for 20-25 minutes until cooked in the centre.
  • Once cooled, cut down the centre, then cut across to create the raspberry fingers (or bars).
Serving: 1finger/slice | Calories: 146kcal | Carbohydrates: 6g | Protein: 4.7g | Fat: 11.5g | Fiber: 3g | Sugar: 1.9g