• Pre-heat oven to 325-degrees. Spray an 8×8″ cake pan with cooking spray, including sides. Then line the bottom with parchment paper. We want to avoid a sticky situation.
• In a medium mixing bowl, add Almond Flour, Coconut Flour, Salt & Baking Powder. Give it a quick whisk & set aside.
• In a large mixing bowl, add the coconut oil, vanilla & Erythritol (sugar substitute). Beat with your hand mixer until it’s lighter & fluffier.
• Next, add ricotta, orange zest, orange juice and 1 egg. Beat to incorporate (about 1 minute).
• Add dry ingredients & remaining 3 eggs, in thirds: Add 1/3 of the dry ingredients and 1 egg to the wet. Mix until incorporated. Add the next 1/3 and another egg. Mix again. Now the final 1/3 and last egg. Mix.
• Fold in the fresh raspberries. Pour into prepared pan, spread to make it even.
• Bake 50-minutes. Remove. Allow to cool in the pan 15-minutes. Turn onto wire rack to continue cooling. That’s it!!

To serve

• Sprinkle each slice with a few fresh raspberries. I personally like to dress each piece with a small dollop of whipped cream, fresh raspberries & twist of orange peel – just because it’s pretty and festive ;-).