Ingredients

Scale

1 teaspoon butter to grease pan or coconut oil
1 cup raspberries fresh (or 150g)
3 large eggs
7 ounces heavy cream (or 200ml) or canned coconut milk
4 tablespoons butter melted or coconut oil
3/4 cup almond flour (or 75g) or 1/4 cup coconut flour
1/4 teaspoon xanthan gum
5 tablespoons monk fruit allulose confectioners (or powdered allulose) (or 50g)
3/4 teaspoon baking powder
1 tsp vanilla extract
1 tsp lemon zest optional

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Instructions

Preheat the oven to 375F / 190C /170 fan.
Grease a 24 cm flan dish or 10-inch diameter pie dish with butter.
In a blender, combine all batter ingredients starting with the wet ones and blend until smooth. Avoid over-blending.
Spread 2/3 of the raspberries on the base, pour the batter over, and top with the remaining raspberries pressing them gently into the batter.
Bake for about 25 minutes until nearly set with a slight jiggle in the middle. Optionally, bake for an additional 5 minutes for a firmer texture.
Dust with powdered sweetener if desired, and serve with whipped cream, Greek yogurt, or coconut yogurt.
Store in the fridge for up to 3 days.

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Notes

For best results, do not over-blend the batter to keep a light texture.
Customize the sweetness by adjusting the amount of monk fruit sweetener based on your preference.
For a dairy-free option, swap heavy cream with canned coconut milk.

Author: jeremy
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Keto

Nutrition

Serving Size: 1 slice
Calories: 170
Sugar: 1g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 4g
Cholesterol: 120mg