Melt the ghee in the microwave or in a small saucepan over low heat. Transfer the ghee to a liquid measuring cup or small bowl and cool it to room temperature.
Heat the oven to 375°F degrees with the rack in the middle position. Place muffin liners in a 24-cup mini-muffin tin or lightly grease the muffin pan.
In a large bowl, combine the almond flour, maple sugar, cassava flour, and salt. Stir it all together.
Pour in the egg whites and mix well with a spatula until well combined.
Add the melted ghee and vanilla. Then, mix until the batter is uniform.
Use a small scooper to divide the batter into the muffin cups, about a tablespoon each.
Flatten the tops a bit. Then, gently press a raspberry, butt-end up, in the center of each blob of batter.
Pop the muffin tin into the hot oven. Bake for 13 to 15 minutes or until the edges of the financiers are browned and the sides come away from the edges, rotating the muffin tin halfway through baking.
Take the financiers out of the oven and immediately transfer them to a wire rack. Cool the cakes on the wire rack for at least 30 minutes. Gobble them up!