Healthy Low-Carb Raspberry Lemon Loaf

This Keto Raspberry Lemon Loaf is one delicious low-carb dessert. And if you like to enjoy a slice of coffee cake for breakfast, this easy cake might be just what you are looking for.

The lemon raspberry combo can’t be beat in any dessert recipe, although you can other berries, too. Blackberries, blueberries or strawberries are all keto-friendly and will work just fine.

Don’t skip the glaze, even if you make the sweetener-free option, it may just be the best part!

Loaf:
  • 3 large eggs
  • 1 large egg white
  • juice and zest from 1 lemon
  • 1/4 cup melted virgin coconut oil(60 ml/ 2 fl oz)
  • 1 1/2 cups almond flour(150 g/ 5.3 oz)
  • 3/4 cup powdered Sweve (108 g/ 3.8 oz)
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1 cup fresh raspberries (120 g/ 4.2 oz)
Glaze & topping:
  • 1/2 cup powdered Sweve (80 g/ 2.8 oz)
  • juice and zest from 1 lemon
  • 1/2 cup fresh raspberries (62 g/ 2.2 oz)

Note: The glaze is very sweet and may be too sweet for those who are used to low-carb eating. Alternatively, you can use the glaze in our Low-carb lemon cake glaze which is made with melted coconut butter, coconut oil, lemon juice and lemon zest (sweetener can be skipped or used to taste).

Instructions

  1. Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a loaf pan with parchment paper.
  2. In a large bowl whisk together the dry cake ingredients. In another bowl, beat the eggs using a hand mixer.
  3. Add the melted butter (or ghee), lemon juice, and lemon zest. Add the dry ingredients.
  4. Gently fold in the raspberries and mix using a spatula.
  5. Pour into the loaf pan lined with parchment paper and spread evenly using a spatula.
  6. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Once cooked, remove from the oven, set aside and let cool before adding the glaze.
  7. To make the glaze simply mix together the ingredients in a small bowl until smooth. (See tips above for sweetener-free option).
  8. Pour over the cooled loaf.
  9. Sprinkle with the reserved raspberries.
  10. Slice and serve! Store covered in the refrigerator for up to 5 days.
All the baking I’ve been doing is coming at-cha and THIS recipe is such a huge favorite!

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These keto raspberry lemon scones are perfectly flaky with rich buttery flavor and are packed with lemon and sweet juicy raspberries.
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The lemon icing makes them out of this world delicious! The perfect healthier brunch treat, these scones are keto, dairy free, gluten free and irresistible! Recipe linked in my bio 👍



#ketobaking #scones #glutenfreebaking #grainfreebaking

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