Coconut Raspberry Fingers

#1

A fellow bitch had very good things to say about this recipe so I thought I would try it.

http://www.ditchthecarbs.com/2017/03/07/coconut-flour-raspberry-fingers/

It really is pretty good. I struggle with coconut flour in recipes because I don’t usually want to taste it but it shines here. For a change the sweetener level is about right too. I made half the recipe and used 4 teaspoons. It could have done with one more actually so pretty well mid suggested range I think. They were moorish warm but still moist the next day cold. Coconut flour has a tendency to be dry and claggy - not so here, works really well. The only tweaks I made were to sprinkle some shredded coconut on top pre bake and to add a dash of ACV to the mix. I find this boosts the baking powder and adds lightness.

Proper cake!

(Jaidann) #2

Those look delicious!

#3

Yeah, a bit too much! This is why I always make smaller portions because I WILL scoff them all! Luckily though the carb count is reasonable even using total as I do.

#4

A fellow what?..

#5

Bitch - from my FB group! Context, lol!

(gooeykablooey) #6

@Daisy I made today, replaced half the vanilla with lemon extract and the raspberries with blueberries and my husband LOVED them!! So very close to the blueberry muffins that were the first thing I ever cooked for him I may do them in a muffin pan next time.

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Definitely going into my keto recipes folder

#7

Weirdly I made this again and the consistency was completely different! I think I must have used twice the coconut flour the first time by mistake. I halved the recipe but maybe forgot to halve the coconut? This time I made the full recipe and used one less egg because it looked so wet and it was way eggier and less cake like than the first batch. Hmmmmm.