Raspberry Frangipane

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Serves 24 slices

Ingredients

2 cup Raspberries fresh or frozen

0.25 cup Natvia

0.66 cup coconut oil, solid (at room temperature)

0.33 cup Natvia

2.66 cup almond meal

1 teaspoon vanilla extract

4 eggs

Combine all raspberry ingredients in a sauce pan and cook over low heat until raspberries cook down slightly.
Set aside to cool.
Preheat oven to 160°C and line a rectangle cake pan with baking paper.
Combine coconut oil, Natvia, and almond meal together until crumbly.
Add Eggs and vanilla extract and mix until combined.
Pour into prepared pan.
Swirl in raspberry filling.
Bake for 30-40 minutes until golden brown and toothpick comes out clean.