• 10 g butter melted
  • 50 g coconut flour
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 2 tsp vanilla or more
  • 1 tsp baking powder
  • 8 eggs – medium
  • 120 g frozen raspberries


  1. Mix together the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth.
  2. Add the eggs one by one, mixing in between each one.
  3. Pour into a rectangle baking dish, lined with baking parchment.
  4. 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!
  5. Bake at 180C/350F for 20-25 minutes until cooked in the centre.
  6. Once cooled, cut down the centre, then cut across to create the raspberry fingers (or bars).

Recipe and image sourced from