Completely Keto Lemon Raspberry Bread

In the quaint town of Brooksville, where the scent of freshly baked goods wafted through the air each morning, there was an annual tradition that brought together the community’s most talented bakers: the Great Brooksville Bakeoff. This year, excitement buzzed through the town as bakers young and old prepared to showcase their culinary prowess in the hopes of claiming the coveted title of Bakeoff Champion.

Among the competitors was Sarah, a passionate baker known for her innovative and delicious creations. Inspired by the abundance of ripe raspberries in the local orchards, Sarah decided to infuse her entry with the bright flavors of summer. With a twinkle in her eye and a dash of creativity, she set out to create a Completely Keto Lemon Raspberry Bread that would dazzle the taste buds and capture the hearts of the judges.

In her cozy kitchen, Sarah meticulously measured out almond flour, coconut flour, baking soda, and a pinch of salt, blending them together to form the perfect base for her bread. In a separate bowl, she cracked three eggs and whisked them together with erythritol, infusing the batter with just the right amount of sweetness.

But it was the addition of lemon zest and juice that truly elevated Sarah’s creation, infusing each slice with a burst of citrusy flavor. As she gently folded in fresh raspberries, their vibrant hues speckling the dough like jewels, Sarah couldn’t help but feel a sense of excitement building within her.

As the bread baked in the oven, filling her kitchen with its tantalizing aroma, Sarah prepared the finishing touch: a delicate glaze made with coconut milk, lemon juice, and zest. With steady hands and a heart full of anticipation, she drizzled the glaze over the warm loaf, its tangy sweetness mingling with the tartness of the raspberries.

When the time came for the judges to sample her creation, Sarah held her breath, her fingers crossed in hope. With each bite of her Completely Keto Lemon Raspberry Bread, the judges’ faces lit up with delight, their taste buds dancing with joy. And as the results were announced, Sarah beamed with pride, knowing that her bakeoff entry had not only captivated the judges but also captured the essence of summer in Brooksville.

Completely Keto Lemon Raspberry bread

Course: Bread, Dessert
Cuisine: American
Keyword: keto lemon raspberry bread, lemon raspberry bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 people


Bread Batter

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup erythritol
  • 1 lemon zest and juice
  • 3/4 cup fresh raspberries sliced in halves


  • 2 Tbsp coconut milk
  • 1/2 lemon juice
  • 1 tsp lemon zest


  1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper.

  2. Whisk together the eggs, lemon juice and zest. Stir in the erythritol until dissolved. In a separate bowl, stir together the almond flour, coconut flour, baking soda and salt.

  3. Stir together the wet and dry ingredients until well combined. Fold in the raspberries. Pour the batter into the prepared loaf pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.

  4. To make the glaze, stir together coconut milk, lemon juice and zest. Let the bread cool completely, then drizzle glaze over top.

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