Low-Carb Raspberry Lemon Loaf

Step 1Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a loaf pan with parchment paper.

Step 2In a large bowl whisk together the dry cake ingredients. In another bowl, beat the eggs using a hand mixer.

Step 3Add the melted butter (or ghee), lemon juice, and lemon zest. Add the dry ingredients.

Step 4Gently fold in the raspberries and mix using a spatula.

Step 5Pour into the loaf pan lined with parchment paper and spread evenly using a spatula.

Step 6Bake 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.

Step 7To make the glaze simply mix together the ingredients in a small bowl until smooth. (See tips above for sweetener-free option).

Step 8Pour over the cooled loaf.

Step 9Sprinkle with the reserved raspberries.

Step 10Slice and serve! Store covered in the refrigerator for up to 5 days.