Ingredients
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
Glaze
- 2 Tbsp coconut milk
- 1/2 lemon juice
- 1 tsp lemon zest
Instructions
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Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
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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.
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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.
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To make the glaze, stir together coconut milk, lemon juice and zest. Let the bread cool completely, then drizzle glaze over top.
