Healthy Homemade Ladyfingers

Ladyfingers — a classic cookie/biscuit that is shaped like a finger (sort of, haha).  When people hear Ladyfingers they usually think of Tiramisu or Trifles because not many people eat the snack on its own.  Surprise surprise though, these Healthy Homemade Ladyfingers are delicious on their own.

Homemade Ladyfingers

They aren’t super crunchy and crumbly like the dried up crispy kinds that you would find at the grocery store.  And here’s another surprise:  they’re healthy!

Homemade Ladyfingers

Yes, I said it.  These Ladyfingers are healthy.  I based this recipe off of my Soft Sugar Cookie recipe because I knew that the recipe would work successfully (and you know how unlucky I am in the kitchen sometimes (it took me 14 trials to perfect this single-serving chocolate cake recipe and 9 trials to perfect my red velvet cake recipe!)

Homemade Ladyfingers

Firm on the outside and spongy on the inside.  Perfect for snacking and perfect for layering in desserts like tiramisu and trifles!

Homemade Ladyfingers

Yield: 21 Ladyfingers


  • 1 tbs Ener-G Egg Replacer
  • 1/2 cup Unsweetened Almond Milk*
  • 1 tsp Stevia Extract
  • 1/2 tsp Vanilla Extract
  • 82g (1/3 cup) Unsweetened Applesauce
  • 20 drops Natural Orange Food Coloring
  • 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
  • 120g (1 cup) Oat Flour
  • 120g (3/4 cup) Brown Rice Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • Powdered Erythritol, for dusting


  1. Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper and prep a large pastry bag with large circle tip in a tall glass for easy filling.
  2. In a large bowl, whisk together the egg replacer powder, almond milk and extracts.
  3. Whisk in the applesauce and food coloring, then whisk in the vanilla sugar.
  4. In a small bowl, whisk together the oat flour, brown rice flour, baking powder and salt. Dump over the wet ingredient and fold together (batter should be thick, light and fluffy, kind of like muffin batter/cupcake batter)
  5. Scoop batter into the prepared piping bag and slowly pipe 4" lines. Pipe the fingers 2" apart, they will spread just a TINY bit, so don't pack them together.
  6. Dust the fingers with powdered erythritol and bake for ~15-18 minutes, or until the fingers are firm when tapped.
  7. Slide ladyfingers onto a wire cooling rack and cool completely.


*For non-vegans, omit the ener-g egg replacer and use one large egg and reduce the 1/2 cup of almond milk to 1/4 cup.

This recipe is: sugar free, low fat (no fat added), gluten free, vegan optional!

Here are the recipes’ nutrition labels (aka, PROOF that these homemade Ladyfingers are better for you than storebought!):

The eggless recipe’s nutrition label is on the left, the recipe using the egg nutrition label is on the right:

healthy dessert blog  Healthy Dessert Blog

Compared to storebought, my homemade Ladyfingers are lower calorie, lower fat, higher fiber and higher protein, and sugar free too. That means that these homemade Ladyfingers will keep you fuller for longer than those processed, sugary “things” at the grocery store.

So make these.  Make these now!

Homemade Ladyfingers

I said MAKE THEM NOW!!   ;D

Homemade Ladyfingers Homemade Ladyfingers

13 comments on “Healthy Homemade Ladyfingers

  1. WOW. This blew my mind. I made a pretty epic vegan tiramisu the other (which I will blog about soon) but had to use Bourbon biscuits because I just could not find ladyfingers. At all. What’s up with that?? I’ll definitely try these — I bet they’d be lovely in a trifle!

  2. Pingback: Desserts With Benefits

  3. “I said MAKE THEM NOW!! ”

    No. I don’t want them.

    • dessertswithbenefits

      I wasn’t being totally literal in the sense you thought I was, J…. you can do whatever you want! lol

  4. I am surely gonna try this, if you can save some extra calories and still indulge why not right..thanks

  5. I tried them and they are delicious:) but will they be good at tiramisu? i mean could they be soaked well? ’cause original ladyfingers are lighter in texture

  6. Can we grind erythritol to make powder?? or use swerve, even Truvia?

    • Shweta-
      You can make powdered erythritol in a blender or food processor, but it takes a bit of time. You’ll need 1 tbs of starch per cup of erythritol. Swerve sells powdered erythritol already made, so that might be easier than making it yourself 🙂
      Truvia is 2x as sweet as sugar so I wouldn’t recommend using that here.

  7. Can I use oil instead of applesauce and cow´s milk instead of almond milk? Thanks (and sorry my bad English: I´m not from English-speaking countries)

  8. For the 96 g (1/2 cup) Homemade vanilla sugar OR (dry sweetener of choice), do you have any suggestions as to what i can use for the dry sweetener? I’m unfamiliar with alternate options.

    If i was to use powdered Stevia for example, the conversion chart says that i need only use 1/2 tsp for 1/2 cup of sugar. Is this accurate?

    Would it be okay to use 1/2 cup coconut sugar instead of 1/2 cup homemade vanilla sugar?

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