Keto Raspberry Bread Recipe (Gluten-Free, Dairy-Free, Grain-Free, Low Sugar)
Dear low sugar recipe seekers,
This recipe is for you.
1. It's low in sugar - obviously!
2. It's tasty - the perfect balance of sweet and sour💖
3. It's a great pick-me-up and I find it tastes like a baked custard with raspberries.
And... it's SOOOOO EASY!
My kids and husband like this bread so much that I have to bake it quite often lately. Luckily, I can do the prep within 10 min and the rest is just baking time.
With the original recipe, I used fresh raspberries which was nice and moist. However, due to the moisture, the bread cannot be kept for long.
By changing the fresh raspberries to freeze dried raspberries, they are a bit dry in the beginning... but after a few hours, it soaks up the moisture and becomes really JUICY💖
I like it so much that sometimes I even double the portion in this recipe.
The low sugar lemon icing is a hit for my children, but a miss for my husband (he peels it off!) so you can choose to opt out for this one.
This is the powdered monk fruit sweetener that we will be using! If you don't have this on hands, you can powder it yourself too.
Remember to use a high-power blender to powder the monk fruit sweetener. It won't work if it is not in powdered form!
Keto Raspberry Bread Recipe
4 Large Eggs,
50g, Unscented Coconut Oil
60g, Coconut Cream
8 drops, Vanilla Extract
1 Tbsp., Fresh Lemon Juice
200g, Fine Almond Flour
20g, Coconut Flour
1 tsp., Baking Soda
80g, Monk Fruit Sweetener
15g, Freeze Dried Raspberries
Ingredients - Icing
25g, Fresh Lemon Juice
15g, Coconut Cream
80g, Powdered Monk Fruit Sweetener
- Preheat the oven to 180°C.
- In a large mixing bowl, combine the wet ingredients. (Eggs, coconut cream, coconut oil, lemon juice and vanilla extract).
- In a separate mixing bowl, combine the dry ingredients. (Almond flour, coconut flour, monk fruit sweetener and baking soda).
- Add the dry ingredients into the wet ingredients and mix well.
- Fold in the freeze dried raspberries and try not to crush the berries!
- Transfer the batter into a approx. 20cm x 10cm tin mold to bake. Bake for 45 minutes at 180°C, ideally with a little steam.
- Prepare the icing. To prepare the powdered monk fruit sweetener, add the granules sweetener into a high-power blender and blend it till it becomes powder form. It should only take 30 seconds or so.
Mix all the ingredients needed for the icing together and set aside.
- When the bread is out from the oven, make sure the middle part of the cake is completely baked. You may test it by poking through with a toothpick. Allow this to cool down and drizzle the lemon icing. Let it set before serving.
- Best to eat it on the day of baking, but this can be stored well too!
To store the bread, slice the bread and keep it in an air tight container in the refrigerator up to 3 days. It is nice to serve cold too!