Low-Carb Raspberry Lemon Loaf
Lauren Lester- Ready in 1h 10m
- 4.3 g net carbs
- 169 kcal
- Serves 10
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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).
Step-by-step
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.
Recipe
Low-Carb Raspberry Lemon Loaf
★★★★☆4.5This simple low-carb raspberry lemon cake is moist and fluffy and topped with sugar-free lemon glaze.
- Hands on
- 10m
- Overall
- 1h 10m
- Servings
- 10
- 4.3 g
- Net carbs
- 5.8 g
- Protein
- 14.1 g
- Fat
- 169
- kcal
Ingredients 10 servings
- Loaf:
- Glaze & topping:
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.
Nutrition per serving, 1 slice
Carbs 10%Protein 14%Fat 76% of calories
- Net carbs
- 4.3 g
- Total carbs
- 26.1 g
- Fiber
- 2.8 g
- Sugars
- 2.9 g
- Protein
- 5.8 g
- Fat
- 14.1 g
- Saturated fat
- 3.9 g
- Calories
- 169 kcal
- Sodium
- 148 mg · 6.42% RDA
- Magnesium
- 47 mg · 11.9% RDA
- Potassium
- 166 mg · 8.31% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.9 g | 1.4 g | 21 |
| Egg white, fresh | 0 g | 0.4 g | 0 g | 2 |
| Lemon juice, fresh | 0.3 g | 0 g | 0 g | 1 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 4.6 g | 41 |
| Almond flour (blanched ground almonds, almond meal) | 1.3 g | 3.2 g | 7.9 g | 89 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.6 g | 0 g | 0 g | 2 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Raspberries, fresh | 0.7 g | 0.1 g | 0.1 g | 6 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.4 g | 0 g | 0 g | 2 |
| Lemon juice, fresh | 0.3 g | 0 g | 0 g | 1 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Raspberries, fresh | 0.3 g | 0.1 g | 0 g | 3 |
| Total | 4.3 g | 5.8 g | 14.1 g | 169 |
Serving size 1 slice
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (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?
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).
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?