Preheat the oven to 350F.

In a large bowl, combine the almond flour, sweetener, baking powder, and salt.

In a separate bowl, mix together the melted coconut oil, lemon zest, vanilla, egg, and lemon extract (if using).

Stir the egg mixture into the dry ingredients until a dough forms - it should be dense and pliable, but not crumbly. If it's too dry, add more melted coconut oil.

Finally, carefully work some fresh raspberries into the dough. Some will stay whole and some will get smushed - but it really doesn't matter!

Place the dough onto a baking pan lined with a silicone mat. Flatten into a disc shape about 1″ thick and 6″ in diameter. Cut into 8 wedges and move the pieces about 1″ apart.

Bake until golden brown - about 12-15 minutes.  Let them cool completely on the pan – they firm up as they cool down.