1 Vanilla Bean
1 Cup milk
3 Large eggs
1/2 Cup Fine Almond Flour
1/4 Cup Swerve or granulated sweetener of choice
2 Tbsp Melted Butter
1/4 Almond Extract
1/8 tsp salt
2 Cups Fresh raspberries, plus some for garnish
1 tsp powdered swerve
- preheat hove to 350 degrees. coat a 9 inch pie pan with cooking spray/coconut oil, butter.
- using the tip of a sharp knife, scrape seeds from vanilla bean into a small saucepan; add the vanilla bean pod and milk. Brink to a simmer over medium heat. Remove from heat and let stand 15 minutes. discard the pod.
- Combine eggs, Almond flour, Sweetener of choice, butter, almond extract, and salt in a blender. Add the milk mixture. Blend until smooth. Arrange raspberries in the prepared pan. Pour the batter over the raspberries.
- Bake untl puffed and edges are a light golden brown, about 35 minutes. Cool on a rack for about 15 minutes. Dust with with powdered Swerve and garnish with raspberries, 9 (Optional)