Ingredients
200g dark chocolate (I used a 72%, avoid using anything less than this)
100g coconut oil
3 large eggs
1/3 cup coconut sugar
1/3 cup keto brown sugar (readily available now, mainly made up of erythritol)
1 tsp vanilla
½ cup buckwheat flour
1 cup ground almond
½ tsp baking powder
1 cup raspberries
80 g smooth peanut butter
Method
In a small saucepan gently melt the dark chocolate and coconut oil and leave to cool while you do the next step.
Measure out your sugar into a large bowl. In a separate bowl beat the eggs. Next add the eggs to the sugar and beat well. Once this is beaten well add the vanilla and the cooled chocolate mixture. Mix together. Then gently fold in weighed out buckwheat flour, ground almond and baking powder. Follow this with mixing in gently a ½ cup of raspberries
In a lined tin gently spoon in your mix and evenly spread out. Drizzle over the peanut butter and swirl in with the base of your spoon or a butter knife. Sprinkle over the remaining raspberries and gently press them in.
Bake at 160 C for 20-25 minutes.
Enjoy.
Note - I used organic frozen raspberries for this and it worked really well.
