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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
Nutritional values (per 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)
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.
Ingredients
- 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)
- 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)
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)
Calories169kcal
Net Carbs4.3g
Carbohydrates7.1g
Protein5.8g
Fat14.1g
Saturated Fat3.9g
Fiber2.8g
Sugar2.9g
Sodium148mg
Magnesium47mg
Potassium166mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.3 g | 5.8 g | 14.1 g | 169 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 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 |
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