Preheat the oven to 175 °C/350 °F. Weigh and measure all ingredients. Put the eggs with the coconut milk, the almond flour, the erythritol, the cacao powder, the pinch of salt and the vanilla flavor in a blender. Let it run for a few minutes.
Grease a 9-inch cake pan with the Ghee or Coconut oil and pour in the mixture. Add the raspberries. Transfer into the oven and bake for 35-40 minutes.
You can do the prick test to see if they are done. Then remove and allow to cool. If you want you can dust it with powdered Erythritol, slice and serve.
Store in the fridge for up to 3 days. You can eat it hot or cold. Delicious with a tuft of whipped cream.