Calories Per Serving: 225
Servings: 8
Ingredients:
1/2 cup coconut flour
6 eggs
1/2 cup coconut oil
2 tsp stevia
1/2 tsp vanilla exract
1/2 cup water
1/4 tsp salt
1/4 tsp baking soda
3/4 cup frozen raspberries
Directions:
- Preheat oven to 350.
- Line 9″ springform cake pan with parchment paper.
- In large bowl, mix coconut flour, eggs, coconut oil, stevia, vanilla, water, salt, and baking soda.
- Blend with hand mixer until smooth.
- Fold in raspberries.
- Bake 30-35 minutes.
- Remove from oven and allow to cool.