Instructions
- Preheat oven to 325 degrees F / 163 degrees C.
- In medium bowl, combine ½ cup almond flour, 3 tablespoons coconut oil, ¼ cup water, ½ cup monk fruit sweetener, ¼ teaspoon sea salt, and 1 teaspoon vanilla extract. Stir until well mixed.½ cup almond flour, 3 tablespoons coconut oil, ¼ cup water, ½ cup monk fruit sweetener, ¼ teaspoon sea salt, 1 teaspoon vanilla extract
- Grease a 9×5-inch metal loaf pan with Cooking spray. Line bottom and sides with parchment, leaving overhang.Cooking spray
- Spread batter evenly in pan. Top with ½ cup fresh raspberries. Sprinkle 1 tablespoon monk fruit sweetener over top.½ cup fresh raspberries, 1 tablespoon monk fruit sweetener
- Bake 40 minutes.
- Remove pan from oven. Carefully cover with aluminum foil and return to oven. Bake 15–18 minutes longer, until sides are dry and center is slightly doughy.
- When ready, remove from oven and cool 30 minutes before slicing.
