Mix the eggs, coconut oil and swerve very well. Pour in the almond flour then cream slowly while mixing continuously.

Add in the lemon, baking powder, pink himilayan salt and raspberries. Keep mixing well. Leave the batter alone for about 5-10 minutes.

Coat a large pan in oil and heat on medium. Pour in pancakes by the size you prefer, going from as small as 1/8 to as big as 1/4 or even bigger, totally up to you. You can make them as thin or thick you want.

Let the batter fry until little bubbles start popping up on the raw side, then flip em over and cook for about a minute on the other side.

Keep following the cooking process and make sure to reoil the pan every time.