Imagine sinking your teeth into a moist, delectable loaf bursting with vibrant raspberry swirls, without breaking your keto diet commitments! This Keto Raspberry Swirl Loaf is not just a recipe—it's a game-changing dessert that proves healthy eating can be incredibly delicious. Packed with almond flour, fresh raspberries, and zero-guilt sweeteners, this loaf will transform your low-carb baking experience and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: Keto
Serves: 10 servings
Ingredients
- 2 cups almond flour
- ½ cup erythritol
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt. Whisk together until well incorporated and free of any lumps.
- In a separate bowl, beat the eggs until they become light and fluffy. Add unsweetened almond milk and vanilla extract, mixing thoroughly to combine.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
- Gently fold in half of the fresh raspberries, crushing them slightly to create swirls of color throughout the batter.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
- Scatter the remaining whole raspberries on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the loaf cool in the pan for 10 minutes.
- Using the parchment paper overhang, lift the loaf out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice into 10 even pieces and serve. Store any remaining slices in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature eggs for better batter consistency and smoother mixing.
- When folding raspberries, be gentle to maintain beautiful swirl patterns without breaking down the fruit completely.
- Check your loaf around 40 minutes to prevent over-browning, as oven temperatures can vary.
- Allow the loaf to cool completely before slicing to help it set and maintain its structure.
- For extra moisture, consider adding a tablespoon of melted coconut oil to the wet ingredients.
- If raspberries are particularly tart, you might want to adjust erythritol slightly to balance sweetness.
- Store leftovers in an airtight container in the refrigerator to maintain freshness and texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 9g
Fat: 19g
Saturated Fat: 2g
Cholesterol: 95mg
