Enjoy a slice of Keto Lemon Raspberry Bread topped with Lemon Cream Cheese Glaze for under 3 net carbs per slice!
Welcome to my newest obsession. I have always been a sucker for anything lemon, and this bread totally hits the spot! At under 3 net carbs per slice, this low carb quick bread is perfect for an easy breakfast. Gluten free, grain free and keto-friendly, this bread is spiked with fresh lemon juice and tart raspberries. To top things off, the bread is covered in a sweet lemon, cream cheese glaze that brings all the flavors together. This is a lemon lovers dream!
The combination of coconut and almond flour make for a refined sugar and gluten-free tasty treat, ideal served alongside a coffee for a lovely mid-morning pick-me-up. If you love this bread you should also try my Keto Lemon Bars or these amazing Keto Lemon Cheesecake Bars.
Ingredients for Keto Raspberry Lemon Bread
- Golden Monkfruit (keto friendly sweetener)
- Almond Flour
- Coconut Flour
- Baking Powder
- Baking Soda
- Sour Cream
- Cream Cheese
Do I have to use almond flour and coconut flour?
Though flours are often suitable for substitution, I would highly recommend sticking to almond and coconut flour here to provide the best taste, texture and lift. In my experience, you simply cannot get the same result using just one of the flours.
Trust me, it’ll be worth it! Plus, there are plenty of other yummy keto recipes you can make with these two magic ingredients, so they needn’t go to waste.
Other Almond and Coconut Flour Recipes
Got some almond or coconut flour left over? No problem! Take a look at these scrumptious recipes for inspiration:
- Keto Pumpkin Cheesecake Bars:uses an almond flour sugar cookie crust.
- The BEST Keto Bagel Recipe: uses both almond and coconut flour, great for meal prep.
- Keto Pizza Bites: uses coconut flour for delicious soft and fluffy pizza flavored bites.
- Perfect Keto Pie Crust: a delicious butter and almond flour pie crust perfect for sweet or savory recipes.
Are raspberries keto?
Yes – raspberries, like most berries, are naturally low in net carbs and therefore fit well within a keto diet.
They’re also packed with a ton of great vitamins and minerals, including potassium, omega-3 fatty acids and manganese. This is good news for everything from the heart and blood right through to bone and skin health.
Raspberries are rich in fiber, too, which is super beneficial for digestive health, and helps reduce the overall number of net carbs.
Keto Raspberry Lemon Bread is best stored in a tightly sealed container in a cool area. If your room temperature is on the lower side, a cupboard is ideal.
However, during the Summer months or in hotter climates it may be best to refrigerate your lemon bread to prevent the cream cheese frosting from melting.
Other Keto Recipes
If you’re after more delicious, low carb and keto friendly snacks, you’re in luck – because there are plenty of options to suit every taste!
Here are a few of my personal favorites:
- Fan of berries? Me too! Try out these Keto Cranberry Cheesecake Bars or Keto Blueberry Lemon Cheesecake Bars.
- If you’re a lover of sweet breakfasts, try out these Keto Strawberry Cream Cheese Pancakes – they’re full of gorgeous vanilla-y flavor and come in at only around 2 net carbs per pancake.
- Whatever keto snack or breakfast you choose, serve it up with this deliciously low-carb Keto Mocha Frappuccino for the ultimate treat.
For the Lemon Raspberry Bread
- 4 tablespoons butter, room temperature
- 3/4 cup brown sugar or granular Monkfruit sweetener
- 1 1/2 cups almond flour
- 1 tablespoon coconut flour
- 1 tablespoon lemon zest (about 1 lemon)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla
- 3/4 cup sour cream
- 1 cup fresh raspberries
For the Cream Cheese Glaze
- 1/2 cup confectioners Monkfruit sweetener
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ounce cream cheese* (*for a more intense cream cheese flavor or thicker glaze you can increase the cream cheese 1 ounce at a time until it reaches your desired flavor and consistency)
- Preheat the oven to 350 degrees F.
- Line a 9x5 loaf pan with parchment paper, lightly spray with cooking oil and set aside.
- With an electric mixer cream the monkfruit sweeter and butter until fluffy in a large mixing bowl, this takes about 2 minutes.
- In another bowl combine the almond flour, coconut flour, lemon zest, baking powder, baking soda and salt, until blended.
- In a third bowl combine the eggs, vanilla extract and sour cream and blend until there are no lumps.
- Add the egg and sour cream mixture to the butter sugar mixture and beat with an electric mixer in 30 second increments. When combined, pour in the flour mixture and beat in 30 second increments until smooth.
- Fold in the raspberries.
- Pour the batter in the prepared baking dish and bake 45-50 minutes until a toothpick comes out cleanly.*
- Allow the bread to cool completely before adding the glaze.
For the glaze: using an electric mixer combine the confectioners Monkfruit sweetener, zest, juice and cream cheese and beat until smooth. Taste and add additional ingredients based on your personal preference.
*Almond flour tends to brown a bit quicker than traditional flours. If you find your bread is browning a little too fast simply place a square of foil loosly over the top of the bread as it finishes baking.
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Nutrition Information:Yield: 12 Serving Size: 1 Slice with Glaze
Amount Per Serving: Calories: 173Total Fat: 15gSaturated Fat: 5gCholesterol: 64mgSodium: 133mgCarbohydrates: 4.6gNet Carbohydrates: 2.9gFiber: 1.7gSugar: 0.7gProtein: 6g