Description
A delicious low-carb treat perfect for keto diets, this Keto Lemon Raspberry Bread combines the tartness of lemon with the sweetness of fresh raspberries.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, lemon zest, and lemon juice until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, being cautious not to break them apart too much.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Substitute the raspberries with blueberries or chopped strawberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg