This keto raspberry bread is great for those who love raspberries and an easy quick bread recipe! It makes for a perfect keto breakfast, snack, or dessert!
Made with fresh or frozen raspberries, drizzled with lemon icing, and topped with lemon zest, this low-carb raspberry bread is sugar-free and gluten-free! It’s a recipe that everyone on a low carb diet is sure to love!
A slice of keto lemon raspberry bread has only 2.6g of net carbs, this raspberry bread is easy to fit into your keto macros any day!
If you’re not following a ketogenic diet but are interested in reducing your sugar and carb intake, this recipe is great for you too!
The ingredients are easy to find at any local grocery store and come together quickly!
This keto-friendly recipe was loosely inspired by my keto raspberry cake which is definitely more of a keto dessert.
If you’re a fan of keto-friendly breakfast bread or Keto Brunch Recipes, you’ll also love our Keto Strawberry Rhubarb Bread! or Keto “Banana” Bread is also a great option, it delivers that banana flavor without any actual banana!
Keto Raspberry Bread
Now it’s no secret here that I’m a fan of keto breakfast or quick bread recipes. They obviously make for a great morning treat but they’re also amazing as an afternoon snack or even dessert.
I’ve made lots of different keto bread over the years and they’ve really become a staple for our family.
So when I realized that I hadn’t made a raspberry keto bread, I had to get to work creating this recipe!
I knew that I wanted to have lots of raspberry and of course, a sugar-free lemon icing for the top of the bread! There’s just something about the lemon flavor that pairs so well with tart raspberries. It really takes this to the next level.
Plus, I think a raspberry gluten-free bread isn’t complete without a little sprinkling of lemon zest on top! You’re welcome.
How To Make Keto Raspberry Bread
Making this healthy raspberry bread recipe is pretty simple and quick! You’ll begin by lining the bottom of your loaf pan with parchment paper, letting the ends extend up the sides.
This allows you to easily lift the loaf out of the pan after baking with no sticking!
Then you’ll sift the almond flour, baking powder, and salt together and set them aside in a large mixing bowl.
Next, you’ll beat the butter, cream cheese, sugar substitute, vanilla extract, and lemon extract together using an electric mixer in a separate bowl.
To these wet ingredients, you’ll add the eggs one at a time making sure to mix well after each addition.
Once you’ve incorporated all of the eggs you’ll add all the dry ingredients you sifted together and combine well. Lastly, you’ll mix in the raspberries and pour the batter into your prepared loaf pan.
The sugar-free raspberry bread will bake for about 40 to 50 minutes until golden brown.
You’ll need to let the keto bread cool for about 15 minutes before removing it from the pan and then let it cool completely on a baking rack before icing.
Making the sugar-free lemon icing is as easy as combining the confectioner’s sugar substitute, heavy cream, lemon juice, lemon extract, and salt in a small bowl.
If you’re icing is too thick then you can add an additional tablespoon of heavy cream until it runs smoothly. Drizzle the icing over the completely cooled bread and top with lemon zest.
This keto raspberry bread stores well in an airtight container for up to 5 days in the refrigerator or in the freezer for up to 3 weeks although you probably won’t have any leftovers once your friends or family tries it!
That’s good news if you ask me because even if they are not on a diet where they are counting their grams of carbs, they can reap the benefits of enjoying juicy raspberries without the worry of a blood sugar rush.
Ingredients Needed To Make A Keto Raspberry Bread
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The following are the ingredients needed note that the full recipe card is at the bottom of the page.
Keto Raspberry Bread
- Almond flour, measured and sifted (fine almond flour)
- Granulated sugar substitute
- Baking powder
- Sea salt
- Eggs, room temperature
- Full-fat cream cheese softened
- Unsalted butter softened
- Vanilla extract
- Lemon extract
- Fresh raspberries or frozen
Keto Lemon Glaze
- Confectioner’s sugar substitute
- Heavy cream
- Fresh lemon juice
- Lemon extract
Best Sugar Substitute Options
I intentionally didn’t make this sugar-free raspberry lemon bread too sweet because the glaze adds the perfect amount of sweetness.
When it comes to choosing your low carb sweetener, I have several low-carb options that work well with this keto quick bread recipe. I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.
This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my book.
I’m also partial to Swerve an erythritol blend. Although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use a stevia and erythritol-based brand like Pyure. This is if you prefer to use stevia in your baked goods. If you go this route you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
It’s what keeps us encouraged to keep sharing and perfecting our recipes. Be sure to check out our keto raspberry recipes to enjoy more delicious options.
Also, check out our Amazon Store for our recommendations.
You might be surprised by how many great keto options are at your disposal. Don’t forget to subscribe to our email list so that we can stay connected.
Grab Our Books!
In case you don’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
Fittoservegroup Keto App
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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- 2 cups almond flour, measured and sifted
- 1/3 cup of granulated sugar substitute
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 6 eggs, room temperature
- 6 ounces of full-fat softened cream cheese
- 1/3 cup of unsalted butter, softened
- 1 teaspoon of vanilla
- 1/2 teaspoon of lemon extract
- 1 pint of fresh or frozen raspberries (6 ounces)
Sugar-Free Lemon Icing
- 1/3 cup of confectioner's sugar substitute
- 3-4 tablespoons of heavy cream
- 1/2 teaspoon of lemon extract
- 1 tablespoon of lemon juice
- 1/8 of teaspoon of salt
- Preheat oven to 350 degrees
- Grease and line with parchment paper an 8x5x3 inch loaf pan. Leave an overhang of parchment paper to remove the bread out of the pan easily by simply lifting the sides.
- Measure and set aside the almond flour, baking powder, sea salt.
- In a mixing bowl mix using an electric mixer set to high beat the butter, cream cheese, sugar substitute, vanilla, and lemon extract until well incorporated.
- Next, add the eggs one at a time mixing well after each egg addition.
- Then add all the dry ingredients into the mixing bowl and mix until well combined.
- Add the raspberries and mix until just blended. Note that the raspberries will break into pieces. if you decide to use frozen raspberries there is no need to defrost.
- In the prepared loaf pan bake cake for 40 to 50 minutes or until golden brown on top. Allow bread to cool for about 15 minutes before taking it out of the pan and allowing it to complete cooling on a baking rack.
- Store leftovers for up to 5 days in the refrigerator or freeze for up to 3 weeks.
Sugar-Free Lemon Icing
- In a small bowl combine the confectioner's sugar substitute, heavy cream, lemon juice, lemon extract, and salt. Mix well until fully incorporated. Add another tablespoon of heavy cream to thin the icing if necessary.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 4.1gCholesterol: 75mgSodium: 122mgCarbohydrates: 4.2gNet Carbohydrates: 2.6gFiber: 1.6gSugar: 1gProtein: 3.9g