Healthy Low-Carb Raspberry Lemon Loaf

4.2 stars, average of 119 ratings

By Lauren Lester, updated June 20 201920

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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1 hours, 0 minutes

Hands-on 10 minutes Overall 1 hour 10 minutes

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)

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).

Instructions

Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a loaf pan with parchment paper.
In a large bowl whisk together the dry cake ingredients. In another bowl, beat the eggs using a hand mixer.
Add the melted butter (or ghee), lemon juice, and lemon zest. Add the dry ingredients.
Gently fold in the raspberries and mix using a spatula.
Pour into the loaf pan lined with parchment paper and spread evenly using a spatula.
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.
To make the glaze simply mix together the ingredients in a small bowl until smooth. (See tips above for sweetener-free option).
Pour over the cooled loaf.
Sprinkle with the reserved raspberries.
Slice and serve! Store covered in the refrigerator for up to 5 days.

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbs	Protein	Fat	Calories
Eggs, free-range or organic
0.1 g	1.9 g	1.4 g	21 kcal
Egg white, fresh
0 g	0.4 g	0 g	2 kcal
Lemon juice, fresh
0.3 g	0 g	0 g	1 kcal
Lemon zest (peel), fresh
0 g	0 g	0 g	0 kcal
Butter, unsalted, grass-fed
0 g	0 g	4.6 g	41 kcal
Almond flour (blanched ground almonds, almond meal)
1.3 g	3.2 g	7.9 g	89 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.6 g	0 g	0 g	2 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	1 kcal
Raspberries, fresh
0.7 g	0.1 g	0.1 g	6 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.4 g	0 g	0 g	2 kcal
Lemon juice, fresh
0.3 g	0 g	0 g	1 kcal
Lemon zest (peel), fresh
0 g	0 g	0 g	0 kcal
Raspberries, fresh
0.3 g	0.1 g	0 g	3 kcal
Total per serving, 1 slice
4.3 g	5.8 g	14.1 g	169 kcal

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Alexa D 7 months ago #

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

Martina @ KetoDiet 5 months ago #

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

Aniya 10 months ago #

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

Martina @ KetoDiet 10 months ago #

Thank you, I'm glad you enjoyed!

Theah Hall one year ago #

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. 😊

Martina @ KetoDiet one year ago #

Thank you Theah!

Sherie one year ago #

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!

Alice Gomez one year ago #

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!

Marlene one year ago #

Would it be possible to use another sweetener?

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

Chris one year ago #

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! ❤

sheri one year ago #

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.

Louise one year ago #

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

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).

Amanda one year ago #

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?