Almond berry pie

Whip the ghee at room temperature (100 g) with a stevia and erythritol sweetener (1 tsp) and cinnamon (1 tsp) until the mixture becomes light and fluffy.

Add the eggs (2 pcs) one at a time, thoroughly beating after each addition. Gradually incorporate the almond flour (100 g) in small portions while keeping the mixer running.

Prepare a springform pan with a diameter of 15–17 cm: line the bottom with parchment paper and grease the sides with butter. Transfer the batter into the pan and smooth it out with a spatula.

Top with raspberries (100 g), fresh or thawed.

Bake at 180 °C for about 30 minutes.

After baking, decorate the pie with almond flakes and coconut flakes.

Remove from the pan only after it has completely cooled.