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Low-Carb Raspberry Lemon Loaf

4.5 stars, average of 217 ratings

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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!

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 which is made with melted coconut butter, coconut oil, lemon juice and lemon zest (sweetener can be skipped or used to taste).

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Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Raspberry Lemon Loaf

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 1 slice)

Net carbs4.3 grams
Protein5.8 grams
Fat14.1 grams
Calories169 kcal
Calories from carbs 10%, protein 14%, fat 76%
Total carbs7.1 gramsFiber2.8 gramsSugars2.9 gramsSaturated fat3.9 gramsSodium148 mg(6% RDA)Magnesium47 mg(12% RDA)Potassium166 mg(8% EMR)

Ingredients (10 servings)

  • 3 large eggs
  • 1 large egg white
  • juice and zest from 1 lemon
  • 1/4 cup melted butter, ghee or virgin coconut oil (60 ml/ 2 fl oz)
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 3/4 cup powdered Swerve (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 Swerve (80 g/ 2.8 oz)
  • juice and zest from 1 lemon
  • 1/2 cup fresh raspberries (62 g/ 2.2 oz)


  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. Low-Carb Raspberry Lemon Loaf
  3. Add the melted butter (or ghee), lemon juice, and lemon zest. Add the dry ingredients. Low-Carb Raspberry Lemon Loaf
  4. Gently fold in the raspberries and mix using a spatula. Low-Carb Raspberry Lemon Loaf
  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. Low-Carb Raspberry Lemon Loaf
  7. To make the glaze simply mix together the ingredients in a small bowl until smooth. (See tips above for sweetener-free option). Low-Carb Raspberry Lemon Loaf
  8. Pour over the cooled loaf. Low-Carb Raspberry Lemon Loaf
  9. Sprinkle with the reserved raspberries. Low-Carb Raspberry Lemon Loaf
  10. Slice and serve! Store covered in the refrigerator for up to 5 days.
    Low-Carb Raspberry Lemon Loaf

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.9 g1.4 g21 kcal
Egg white, fresh
0 g0.4 g0 g2 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g4.6 g41 kcal
Almond flour (blanched ground almonds, almond meal)
1.3 g3.2 g7.9 g89 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.6 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.1 g0 g0 g1 kcal
Raspberries, fresh
0.7 g0.1 g0.1 g6 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g0 g0 g2 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Raspberries, fresh
0.3 g0.1 g0 g3 kcal
Total per serving, 1 slice
4.3 g5.8 g14.1 g169 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (22)

What size is the loaf pan?

This was a 2 lb/ 900 g loaf pan - this one was wide rather than deep but either will work!

Hi! Wondering if these could be made into muffins or if they wouldn’t be able to stay together. Loved the loaf! Crazy popular among my family and friends

Thank you Alexa. Yes it definitely can be made into muffins! I'd bake them for 25-30 minutes 😊

I made this using frozen instead of fresh and it came so great. I love this is my new favorite dessert

Thank you, I'm glad you enjoyed!

Delicious.  I substituted the butter with unsweetened apple sauce.  Will add to my favorites.  I am going to try with cranberries and orange in a couple weeks.  
Thank you.  😊

Thank you Theah!

There's a big part of the instructions missing.
Do you add the dry ingredients to the eggs? I guess so, based on the pictures, so that's what I'm going to do, but I hope it turns out okay.

Hi Sherie, there's a video recipe that shows how to make this step-by step. I hope this helps!

Omg! The combination of lemon and raspberries are amazing. I just couldn’t get the glaze to thicken. It was just sweet lemon juice. Pointers for next go around??

Hi Alice, maybe the lemon was too big? 😊  If it's too thin then you'll need to add more powdered sweetener, or use a tablespoon less lemon juice. I hope this helps!

Would it be possible to use another sweetener?

Yes you can! Any sweetener from this list: Top 6 Keto Sweeteners and Low-Carb Sweetener Conversion Chart

I made this yesterday for my husband...well it didn't make it to the icing stage.  He says it is the most incredible thing he has ever tasted!  I did manage to steal a small piece and it was so good!  Will make it again and this time double the batch!  He really wanted you to know how "freaking awesome" this is.  Thank you for the recipe!

Awww I'm so pleased you liked it! Thank you so much for your lovely feedback!

I made this with blackberries & cut the swerve by 33%.  Delicious!  I didn't even make the glaze as my palate no longer likes too sweet.

Thank you for the feedback Sheri! I am the same when it comes to the sweetness,I would skip the glaze or use melted coconut butter.

Is it best to use fresh raspberries or would frozen be ok too?

I think you can. Sometimes when you defrost berries, there is too much water. The best way would be to let them defrost and only use the fruit (not the juice/water if there is any).

What would be the best way to replace the eggs?  I really prefer to use gelatin over flax or chia but I never sure about the best way to do it

That's a tough one! I haven't tried using anything else and most cakes I've made use eggs. I assume it won't be as fluffy but it should be possible to use "flax eggs" or "chia eggs". Maybe someone else can advice?