Directions
Raspberry
- Combine all raspberry ingredients in a sauce pan and cook over low heat until raspberries cook down slightly.
- Set aside to cool.
Frangipane Filling
- 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.
Macros for 1 slice: Calories: 135 Fat: 12.7g Carb: 3.8g Fiber: 1.9g Sugars: 0.5g Protein: 3.6g
