Harlan Kilstein’s Completely Keto Lemon Raspberry Bread

Harlan Kisltein's 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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