Healthy Low-Carb Raspberry Lemon Loaf

4.4 stars, average of 53 ratings

Healthy Low-Carb Raspberry Lemon LoafPin recipeFollow us 81.8k

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!

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Hands-on Overall

Nutritional values (per serving, 1 slice)

4.3 grams 2.8 grams 5.8 grams 14.1 grams 3.9 grams 169 calories
Total Carbs7.1grams
Fiber2.8grams
Net Carbs4.3grams
Protein5.8grams
Fat14.1grams
of which Saturated3.9grams
Calories169kcal
Magnesium47mg (12% RDA)
Potassium166mg (8% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (14%), fat (76%)

Ingredients (10 servings)

Loaf:
  • 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)

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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Instructions

  1. Preheat oven to 175 °C/ 350 °F 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. Healthy Low-Carb Raspberry Lemon Loaf
  3. Add the melted butter (or ghee), lemon juice, and lemon zest. Add the dry ingredients. Healthy Low-Carb Raspberry Lemon Loaf
  4. Gently fold in the raspberries and mix using a spatula. Healthy 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. Healthy 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). Healthy Low-Carb Raspberry Lemon Loaf
  8. Pour over the cooled loaf. Healthy Low-Carb Raspberry Lemon Loaf
  9. Sprinkle with the reserved raspberries. Healthy Low-Carb Raspberry Lemon Loaf
  10. Slice and serve! Store covered in the refrigerator for up to 5 days.
    Healthy Low-Carb Raspberry Lemon Loaf
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (14)

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.

Reply

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

Reply

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??

Reply

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!

Reply

Would it be possible to use another sweetener?

Reply

Yes you can! Any sweetener from this list: Top 5 Keto Sweeteners and Low-Carb Sweetener Conversion Chart

Reply

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!

Reply

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

Reply

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.

Reply

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.

Reply

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

Reply

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).

Reply

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

Reply

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?

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