Ingredients
The following ingredients have 10 Servings
- 4 large eggs (room temperature)
- 3 tbsp maple syrup (, sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice)
- 3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener
- 1/3 cup melted & slightly cooled refined coconut oil
- 1/4 cup lemon juice
- 1/3 tbsp lemon zest
- 1 1/2 tsp baking powder
- 1 2/3 cups superfine almond flour
- 3 tbsp tapioca flour (, can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto. )
- 1/8 tsp fine sea salt
- 1 cup raspberries*
- 1/3 cup melted coconut butter ((manna))
- 1 tsp maple syrup or sub Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
- 2/3 cup powdered Lakanto sweetner or powdered sugar of choice
- 2/3 tbsp fresh lemon juice
- 1 tbsp water (or more as needed to thin out the glaze to desired consistency)
Instruction
- Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
- Toss 2/3 cup of the fresh raspberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the raspberries not sink to the bottom. Set aside. (If using frozen raspberries, do not thaw and add at the end).
- In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated raspberries.
- Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated raspberries.
- Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.Remove the pan from the oven and let the loaf cool completely before adding the frosting.Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
- Cut into slices and enjoy.
