Beautiful sugar-free coconut flour raspberry fingers. Light and tasty, gluten free heaven without the carbs or sugar. Only 3g net carbs per slice.
Coconut Flour Raspberry Fingers
I have decided this year I will be baking more and more with coconut flour. Why? Read below. And if you want to learn more about low-carb flours, check out my Ultimate Guide To Low-Carb Flours. And scroll right at the end of this post, for other recipes I have already created using coconut flour.
3 Reasons why I like baking with coconut flour
- Allergies – so many readers are requesting nut free recipes. Either because they have nut allergies, or like me, their children attend a school with a nut-free policy. So baking with nuts is out of the question.
- Cost – coconut flour is cheaper to use. Prices vary from country to country, and what is currently on sale, but for us in New Zealand, coconut flour is half the price of almond meal/flour. Not only is coconut flour cheaper to buy, the amount you use in a recipe is incredibly small compared to almond meal/flour. A cake might require cups of almond meal/flour, whereas a coconut flour recipe might only require 1/3 of this.
- Omega3/6 ratio – almonds have a high omega 6 (pro-inflammatory) content. This isn’t so important when you are just eating a few almonds as a snack, but to rely on cups of almond meal/flour for meals and baking, really does make a difference and adds up quickly.
Almond meal/flour per 100g = 19.6g Total carbs – 10.8g Fibre – 8.8g Net Carbs – 50.3g Fat – 20.9g Protein – 12.1g Omega 6
Coconut flour per 100g = 57.1g Total carbs – 35.7g Fibre – 21.4g Net Carbs – 14.3g Fat – 14.3g Protein – 0g Omega 6 (Remember you use a fraction of coconut flour compared to almond flour)
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Note On Nuts: “The FDA lists coconut as a tree nut but in fact, coconut is a seed of a drupaceous fruit. Most people allergic to tree nuts can safely eat coconut.
Coconut allergy is reasonably rare. If you are allergic to tree nuts, talk to your allergist before adding coconut to or eliminating coconut from your diet.”
Coconut flour raspberry sponge fingers recipe
Ingredients
- 110 g butter melted
- 50 g coconut flour
- 4 tbsp granulated sweetener of choice or more, to your taste
- 2 tsp vanilla extract or more
- 1 tsp baking powder
- 8 eggs – medium
- 120 g frozen raspberries
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).
Nutrition
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I love this recipe! I’ve made the slice and today am trying it as muffins. One comment though, at the top it says cooking time 15 mins but in the recipe it says 20 to 25 minutes.
Thanks for spotting this, I’ve amended it.
Love your recipes. Can I substitute fresh raspberries, any modifications needed?
This really is the best website for newbies. You’ve made life much easier?
You are so sweet and kind, thank you. Yes you could use fresh berries in this recipe, I always buy frozen because they are so much cheaper here. No modification is needed, enjoy 🙂
Would it be possible to add cocoa powder to the recipe to make chocolate raspberry fingers? If so, how much do you think I should add? And should I add another egg or more liquid to compensate? Thanks!
Hmm, that would be amazing but another recipe entirely. If I were to start to adapt it I would add 1/3 cup unsweetened cocoa powder and an extra egg. Mix then see if it is too wet add a teaspoon of coconut flour at a time. If too dry, add a tablespoon of extra liquid (coconut cream perhaps). Then taste again and add sweetener to taste as the cocoa would probably require the recipe to need a little more. Good luck and let me know how you get on.
What can i use instead of any artifical sweeteners or is there no way around it?
I use natural stevia and/or erythritol. Both are natural but both processed. This is also true for sugar, natural, but processed. But stevia and erythritol don’t raise blood sugars. You may want to read this article on the Ultimate Guide To Low Carb Sweeteners. It answers many questions there. If you don’t want to use anything to sweeten this recipe, I think you may find it becomes a little tasteless. You could add extra vanilla to boost the flavour or add more raspberries (but that would raise the carbs and sugars in the cake).
I made this the other night and it was delicious! Does it need to be refrigerated? I left mine out on the counter covered with Saran Wrap and the next morning it was all moldy.
Wow, how strange. I don’t think I’ve ever seen mould develop overnight. I have never needed to refrigerate mine, and we reach late 20C here in the summer, although my kids manage to devour it within 2 days generally. For future perhaps, keep it in the fridge. Better to be safe than sorry. I hate wasting lovely ingredients.
Libby,
I love thathe you started a support group! Sometimes all one needs is a guiding hand.
Cindy
Brilliant, that is exactly why I started it. A place to chat, discuss ideas and problems that need solving. And it’s private, so all our friends and neighbours on Facebook can’t see what we’re up to 😉
This grew mould overnight! I kept it in the fridge but took a couple of pieces out for a couple of hours. When i looked at them they had grown mould and when i came home and checked on those in the fridge they had grown mould too!
What a waste of eggs :S
I am pretty sure this is the green colour than can develop when the baking powder reacts with coconut flour in rare cases. I’m researching how to stop it occurring.
Same thing happened to me. I did refrigerate as she suggested I do, but it still got moldy. So sad.
I have just been doing some research, and from the help of another reader, I have discovered if any green spots appear, it may actually be the reaction between baking powder and coconut flour. If in doubt, always keep in the fridge to help inhibit mould however.
Do your recipes use salted butter? (I was looking at this recipe and the carrot cake recipe.) If I only have unsalted, should I add salt?
I only buy salted butter, but you can easily use unsalted and add a pinch of salt to taste.
Making this right now! Except I didn’t have raspberries so I subbed lemon extract for half the vanilla and using blueberries instead. I used to love lemon blueberry cake 😀
I made these and put in the fridge when cooled. Took out of fridge this morning and there is mold. Don’t feel safe to eat. Is this in fact a reaction and are they safe to eat? If not it is a real waste of ingred.
Mold is virtually impossible to grow in less than 24 hours, and in the fridge. Are they green spots? Sometimes this occurs when the baking powder or baking soda reacts with the coconut flour.
help i put it in a rectangle but the small bread pan. how long do i cook it, after 25 still jiggly
Using a small bread pan will be fine, but it will make it taller (thicker) and so requires a longer cooking times. Cook until a fork comes out clean from the centre.
Would it taste ok if I didn’t add any fruit to it?
It’s delightful without any fruit. I add extra vanilla and make these as vanilla cupcakes.
Did you use an 8 x 8 rectangular pan?
Yes, line it with baking paper so it comes out easily. You’ll love this one.
8 X 8 rectangle Is an oxymoron …that’s square?
Apologies, I gave yore the dimensions from my square dish. I used my 8×10 dish.
I’m so not having a good day. This is my second fail. It’s been in the oven for 40 minutes and the center is still liquid. Any idea what I could have done wrong? For now I’ll just keep baking it… it smells SOOOOO good! It just won’t solidify! 🙂
It did finally cook through and it’s wonderful! Even my sugar-loving husband liked it!
Phew, I am so glad. I just answered your previous question. I’m glad it was a success.
Have you checked your oven temperature? Even plain old eggs would cook in 40 minutes 🙁
Do you think this would be ok to freeze? Also, how long would it last in the fridge? Keen to make this tonight, as I am really craving something naughty…
Yes it freezes well. Place in an airtight container and place pieces of baking paper/parchment in between each layer.
So good! I used fresh blueberries. In hindsight I would addfresh lemon zest. These bars were delish!
Wow, thank you Judy. I like the idea of lemon zest too.
I used a cake mixer and I only put in 2 tbsp of sweetner because I have Stevie that is double the strength of sugar but when I mixed the eggs it had little lumps and once it was cooked it was like some of the egg sank to the bottom?
I have never heard of this happening before. My initial thoughts are that there is some additive in the stevia which has made the mixture clump together perhaps? I have made this so many times and it has never occurred.
I just made this! It smells delightful. I used ghee because of a family members allergy shenanigans. This is the only alteration I made. The later on top where the raspberries are is delightful. The rest however, kind of tastes and resembles scrambled eggs. I expected an egg flavor bc of the quantity…but this is ummm… dramatic. Have you or anyone else experienced this?! Thank you!! 🙂
Layers *
It sounds like it wasn’t mixed enough and too little vanilla was used perhaps. I make this often and have never had an eggy taste (but I do mix and flavour the @$%^& out if it). Give it another go, I’m sure you will have success.
Sounds like you mixed molton butter in with the eggs and it cooked them
Is the batter supposed to be thin and watery-like? I made this as muffins and the ending texture was good but I was wondering about the batter consistency because my additions sunk to the bottom because the batter was thin and watery-like consistency.
No the batter should be a regular cake batter thickness. Check your coconut flour, that doesn’t sound right. Even the eggs would make the batter thicker than water consistency. Something’s gone wrong here.
can i sub egg whites for some of the eggs? I have a carton of whites and not enough whole eggs to make this
Hmm, I can’t really give advice on that, it would be a totally different recipe entirely. If you wanted to use up some extra egg whites, I would use this recipe instead. Yummy.
I made these tonight. Mine were very jiggly after 22 minutes of baking so I increased the temperature to 375 and baked for another 10 minutes after which they were perfectly baked and slightly browned on top. I would say that they are eggy but that doesn’t bother me. There’s a perfect balance of sweetness and tanginess from the raspberries.
I just made this. I was looking for a treat and it certainly was. I did have to cook it for 31mins to get it to set in the middle. The recipe doesn’t specify fan bake or standard bake so maybe that’s it. Thank you, this recipe will definitely become a regular in our family.
What size pan do you mean when you rectangular. There are many different sizes
Thanks for another great recipe … these are delicious.
Made this today. Although yummy it took a really long time to cook (35 mins) and was very eggy and stodgy. Might try it as muffins with half the eggs! Wondered if it is a mistake that the recipe says 8 eggs? Thanks
Did you use medium eggs? I know some readers accidentally use large eggs which may explain why yours tasted eggy. Next time add plenty of sweeter and vanilla – yummmmm.
Just made these,. I used frozen. Blueberries. I also added extra sweetener and cinnamon. They turned out great. I’m really excited to have a basic all coconut flour recipe. I think it will be a good base for lots of other desserts.
Ooh I like the idea of cinnamon in this recipe. And I do the same, I use this recipe as a basic sponge for many other desserts/cakes/cupcakes. it’s my go-to formula.
Just wondering if you would need to replace bulk if using liquid stevia? Many thanks.
Yes, which is why I [refer to use the spoon for spoon sugar replacements such as erythritol.
I just made these and they are so good! Instead of using raspberries, though, I used a handful of pecan pieces. They added a nice crunch and flavor. I forgot to add some cinnamon like another reviewer suggested… that would’ve been really good. I used 6 1/2 large eggs and it didn’t turn out eggy at all. Thank you for sharing.
I love these fingers. Made it so many times with various berries and it always comes out perfect. Thanks for the awesome recipe
Help! Hi Libby, please can you help me.
I’ve made this today to take to my parents tomorrow, but it is as flat as a pancake! It looked delicious whilst in the tin, but then when it was out of the tin, it was evident it hadn’t worked for me. Please can you help? I have to say that as always happens when i make a cake the batter resembled scrambled eggs when i was entering each egg …. but i never know why? Tia, Jane
I would check your coconut flour! It sounds like it didn’t do its job of thickening and swelling to form the batter. This should be light and fluffy.
Thanks for a great recipe! Just wondering how many bars you cut this into, to get the carb count shown? Thanks
Recipe states makes 12 bars. Enjoy!
I would love to make the recipe but don’t know how to convert g into a measurement
Below each recipe are two large red buttons. You can easily swap between weight (grams) or volume (cups) 🙂
I used medium size eggs but the recipe tasted far too eggy. do you think it would work using less eggs as everything else was great about it
Sure! And a little tip is to always taste the baking batter before committing it to the oven. Then you can always adjust the sweetener or flavours to hide any eggy taste. I like to give my cakes a real punch of vanilla.
I really like this recipe but am struggling for it to not be too moist on the bottom. I am using a 13×9 pan and have increased the recipe to 18 servings. I use farm fresh eggs that are on the larger size so tried to calculate the amount in grams of what 12 medium eggs would be — so it was about 9 eggs that totaled between 515-20 grams. Is that too much egg? I line the bottom of the pan with parchment and am using fresh raspberries as they are in season here. I tried increasing the cooking time to about 30-35 minutes but there was still moisture on the bottom. What am I doing wrong?
I would try to add an extra tablespoon or two of coconut flour, that may help. it sounds like you are doing everything right.
Too much egg always makes soggy results! I would not exceed 400g of egg. 1 Medium egg is 49g so ur total would be 392. I would go by this instead of adding other items to counteract.
Hi there, I just made this with the US measurements and I’m from Canada which I don’t even know if it’s the same and it came out soaking wet still and I even did 1 less egg. Does this mean I need less butter and less eggs? Since I am not sure what 1 stick of butter meant so translating it on google gave me 1/2 cup which I did but it seemed a lot too and it came out really wet?
Under each recipe, there are large red buttons so you can swap between cups/sticks and grams. If it came out wet, it would seem that you might need to check your coconut flour. The quality can vary considerably, so one brand of coconut flour may require an extra tablespoon or two to make the cake batter the right consistency. Coconut flour swells and absorbs so much liquid if the atmosphere is damp and humid, it may also require even more coconut flour to thicken the batter.
Thank you for your quick response back. I will try this again but should I only add more coconut flour and keep the same amount of eggs and butter? And the rectangle baking dish does it matter what size it is? Mine is rectangle shaped, for like yellow cakes?
Thank you 🙂
Yes, I would keep the butter and eggs the same, then only add 1-2 tbsp coconut flour each time until it becomes a regular cake batter texture and thickness. I baked mine in a 20cmx20cm (8×8 inch) pan, so as long as yours is roughly the same area as this, it should work fine. Any bigger and the cake will be spread too thin and require less cooking time, any smaller, and the cake batter will be too thick (tall) and require longer cooking time. Hope that helps 🙂
Oh that’s great! I will try that! Thank you very much for your help! I’m so excited to try this!
Dear Libby,
I want to let you know I tried this recipe again and it worked out perfect! I used 110 grams of butter, 90 grams of coconut flower which is a bit more and 6 large eggs and 3 tbsp of vanilla extract in a 8×9 baking dish and it was a tiny bit spongy but sooooo delicious! Even my very picky teen daughter loved it! Thank you so much!!!
Eeeeek … this is brilliant!
I tried it exactly like you did and it (more coconut flour and 6 eggs) came out amazingly delicious and perfect. Moist and spongy, not eggy at all. I added lemon cream cheese icing as well. This is now my new addiction. Thanks for the recipe!!!
OK so I have tried so many low carb/keto desserts and most of them are a total fail. I was skeptical of this one because I thought it was TOO simple… ummm it was delicious. Even my husband loved it. I’ve been eating it for breakfast too (why not??). I’m looking forward to trying different variations, maybe with lemon zest and blueberries? In any case, very excited to have a go-to easy keto dessert that I can serve to others. Thank you!
Note: For other readers, I did have to add a bit of extra powdered Swerve(which is less than granular), and a bit of extra coconut flour, but really just a sprinkling.
Awesome Loie! If it can pass the husband test (and the breakfast test) then it’s a winner!
How do i change the recipe to almond flour?
Double flour, cup eggs by half
I was skeptical that this would taste very good. It seemed too easy and so many eggs would make it taste eggy-. I was pleasantly surprised with the texture and taste. I used frozen mixed berries and it turned out beautifully. Definitely a firm favourite. Perfect for a snack, a treat, dessert or even the perfect item for the school/work lunch box
To make this a bit lighter, I separated the eggs, and whipped the whites to stiff peaks. Folded into the batter, it made the cake nice and tall for good sized bars.
I did half the quantity, found it took 55 mins to cook and still looks sloppy around the raspberries.
You may need to check your coconut flour is true coconut flour and not desiccated coconut. The cake batter isn’t wet or sloppy when it is you’re into the baking dish so I think one of the ingredients might be failing you. A lot of readers get the two varieties mixed up. Here’s a guide to low-carb flours. I might help. Let’s see if we can figure out what went wrong.