I took to instagram to figure out what my next recipe should be and it was pretty clear.. The people wanted to see a keto lemon raspberry loaf recipe! and here it is!

This loaf is SO simple to make. All you really have to do is mix the ingredients together in a bowl, pour into a tin and bake. SIMPLE!

If you want, I recommend adding a tbsp of protein powder (whey isolate is best). That will give it a bit of lift in the baking process however it’s not necessary and can be omitted.

Because the raspberries give of a bit of excess water when cooked, you’ll need to bake it longer than my typical loaves and its imperative that you let it cool before you cut into it!

Hope you all enjoy! Make sure to check out my keto banana chocolate chip loaf or my Starbucks copycat keto lemon loaf!

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Yield: 12

Keto Lemon Raspberry Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A sweet pound cake with a hint of lemon! A perfect snack or dessert to curb those sugar cravings. Gluten, grain and sugar free. This keto lemon raspberry loaf is delicious!

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Ingredients

• 4 tbsp sour cream
• 4 tbsp butter (melted)
• 2 eggs
• 1 tsp vanilla
• 1 tsp lemon extract
• 2 tbsp lemon juice
• 2 cups (200g) almond flour
• 1.5 tsp baking powder
• 1/4 cup (50g) sugar substitute
• 100g raspberries - halved

Instructions

In a mixing bowl, whisk together the wet ingredients and sugar substitute.

Pour in the almond flour and spoon in the baking powder. Mix thoroughly.

Finally add in the halved raspberries and stir,

Pour into a loaf tin (I used a 9x5)

Bake at 350°F / 175°C for 45 minutes. Cover with foil after 30 minutes to avoid the top being burned.

Let cool completely before slicing.

Notes

This makes approximately 12 slices.

Nutritional Information per slice:

• CALS: 166
• FAT: 14.7
• CARBS: 5.3
• FIBRE: 2.5
• NET CARBS: 2.8
• PROTEIN: 5.7