Raspberry Lemon Loaf

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There’s something about lemons that make me long for summertime and sunshine! That’s probably why I decided to make a Raspberry Lemon Loaf at the end of February, as I’m clearly ready for winter to bid adieu! It’s been a cold, dreary season and after months of comfort foods (and pumpkin everything!), I start to crave lighter and fresher dishes. Raspberries and lemons just sounded perfect to me, so I got baking!

Raspberry Lemon Loaf

This version of a classic lemon loaf is perfect for a paleo or keto/low carb dessert, breakfast, or afternoon tea time. I love the vibrant red colour of the raspberries, but this recipe would also be delicious with blueberries, blackberries, or cranberries!

To keep it sugar-free and low carb, I used Erythritol, a natural sugar alcohol. It’s about 70% as sweet as sugar, but with no calories and a low-glycemic index. I like the Now Foods brand because it’s non-GMO! If you prefer to use maple syrup or honey, I would try half a cup.

Closeup of raspberry lemon loaf

Coconut flour and almond flour also keep this recipe completely grain-free and gluten-free. I found that sifting the flour into the wet ingredients help avoid clumps in your batter.

Baked raspberry lemon loaf

Make sure to let the Raspberry Lemon Loaf cool off completely before slicing it, otherwise, it will crumble and fall apart. If you have a cooling rack, I recommend using it. I found the loaf held up much better the next day after it had been in the fridge.

I hope this adds a dash of sunshine to your day! Enjoy!

Raspberry Lemon Loaf

A low-carb version of a classic lemon loaf!
Course Breakfast, Dessert
Cuisine American
Keyword baked goods, baking, dairyfree, glutenfree, grainfree, keto, lemon, lowcarb, paleo, raspberry, sugarfree
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 204kcal


  • 4 eggs extra large
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil melted
  • 3/4 cup erythritol
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 lemon, zest and juice
  • 1 cup raspberries fresh or frozen


  • Preheat oven to 350F. Line a loaf pan with parchment paper.
  • Whisk together eggs, coconut oil (let it cool off a bit so it doesn’t scramble your eggs) lemon juice and zest, and vanilla.  
  • Stir erythritol into egg mixture until dissolved.  Sift in coconut and almond flour, baking soda, salt. Stir until combined.
  • Gently fold in raspberries, and pour into the parchment lined loaf pan. (I saved a few raspberries to gently press into the top of the batter for decoration)
    Press a few raspberries on top
  • Bake for 60-65 minutes. Gently lift it out with the parchment paper and let completely cool before slicing.


Store in the fridge for up to a week. Freezes well.
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2 thoughts on “Raspberry Lemon Loaf”

  1. My son liked it and didn’t know it was Gluten Free. Next time I’ll probably do a glaze. I just sprinkled a little Swerve confectioner’s on it.

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