Raspberry Lemon Loaf
A low-carb loaf cake with fresh raspberries and lemon, finished with a sweet raspberry-lemon glaze.
Ingredients
| 3 | large eggs | |
| 1 | large egg white | |
| 1 | juice and zest from lemon | |
| 1/4 cup (60 ml / 2 fl oz) | melted butter, ghee or virgin coconut oil | |
| 1 1/2 cups (150 g / 5.3 oz) | almond flour | |
| 3/4 cup (108 g / 3.8 oz) | powdered Swerve | |
| 1/4 tsp | 1.3 ml | sea salt |
| 1 tsp | 5 ml | baking powder |
| 1 cup (120 g / 4.2 oz) | fresh raspberries | |
| 1/2 cup (80 g / 2.8 oz) | powdered Swerve (glaze) | |
| 1 | juice and zest from lemon (glaze) | |
| 1/2 cup (62 g / 2.2 oz) | fresh raspberries (topping) |
Instructions
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).
- Preheat oven to 175 Ā°C / 350 Ā°F (conventional), or 155 Ā°C / 310 Ā°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.