Preheat oven to 180c. Line a loaf pan with baking paper (I prefer this option as easy to slide out of the pan)

Whisk together the almond flour, eggs, honey, and baking powder in a large bowl until smooth.

Gently fold in the raspberries and chocolate chips. Try not to overmix, especially if using fresh berries.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out mostly clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.