Description
This delicious Keto Lemon Raspberry Bread is a low-carb treat that perfectly balances the tartness of raspberries with the brightness of lemon.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup erythritol or preferred sweetener
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, sweetener, melted butter, vanilla extract, and lemon juice together until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- This bread can also be frozen; slice it before freezing for easy defrosting.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg