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

1.  preheat hove to 350 degrees.  coat a 9 inch pie pan with cooking spray/coconut oil, butter.
2. 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.
3. 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.
4. 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)

Serve Warm