Coconut Flour Raspberry Fingers

The original recipe for today's blunder can be found at Ditch The Carbs. 


My first baking expedition!
...It did not go well.
...I forgot an important ingredient. 😬


The modified recipe I made, as well as my final votes, are below. PLEASE remember, my voting system is based on what I have made and is in NO WAY a reflection of the original recipe.

Flavor: *** (3 stars, edible)

Easy to make: ***** (5 stars, delicious award)
Texture: **** (4 stars, I've impressed myself)
Overall: **** (4 stars, I've impressed myself)

Coconut Raspberry Bars
cooking spray
1 stick (110g) melted butter
1/2 cup (50g) coconut flour
1/3 cup Splenda sugar blend
1 tbsp vanilla extract
7 large eggs
1 cup (120g) frozen raspberries

1. Preheat oven to 350℉ (180℃). Spray 8x8 inch baking dish with cooking spray.
2. With a handmixer, mix together the melted butter, coconut flour, Splenda, and vanilla until smooth.
3. Add the eggs, one by one, mixing batter in between each egg.
4. Pour batter into prepared 8x8 inch baking dish.
5. Gently press each raspberry into the cake. This will help prevent the batter from turning pink during cooking. 
6. Bake at 350℉ for 45 minutes or until the center is cooked and top is browned. Once cooled, slice the cake into 8 pieces. 

Recipe Modified by: Recipes Are Guidelines www.recipesareguidelines.com, based on an original recipe from Ditch the Carbs 

Nutrition Information (calculated by hand)

1 serving = 1 bar (1/8 pan)

Calories 238.5

Total fat 16.5g

    Saturated fat 9g

Sodium 156mg

Total carbohydrate 16g

Fiber 3.5g

Total sugar 3g

     Added sugar 0.5g

Protein 7g

Notes for next time: This recipe was incredibly easy to make - which is why forgetting the baking powder is even more embarrassing. I'll actually remember to put the baking powder in next time. Cooking it for 45 minutes was no fun. With the 1 tsp baking powder addition (should be added during Step 2), I am guessing it will take around 25 minutes (??) to bake at 350℉.

Because I can tell this recipe has a lot of potential to be delicious, I might also try making it with almond flour and almond extract next time. The final product has a very eggy flavor and because almond extract has a powerful taste, I think that may help hide some of the egg. However, using almond flour - while still gluten free - will decrease the fiber. 

I'm not a food stylist, but I'm trying. The Harry Potter goblet was a nice touch, yeah?