Raspberry Lemon Bread


For the Bread

4 tablespoons butter, room temperature

3/4 cup brown sugar or granular Monkfruit sweetener

1 1/2 cups almond flour

1 tablespoon coconut flour

1 tablespoon lemon zest

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

3 eggs

2 teaspoons vanilla

3/4 cup sour cream

1 cup fresh raspberries

For the Glaze

1/2 cup confectioners Monkfruit sweetener

1 teaspoon lemon zest

1 tablespoon lemon juice

1 ounce cream cheese

For the Bread

Preheat your oven to 350

Line a 9" x 5" loaf pan with parchment paper, lightly spray with oil, then set aside.

With a mixer cream Monkfruit sweeter and butter until fluffy, for 2 minutes.

In another bowl combine almond flour, coconut flour, lemon zest, baking powder, baking soda and salt, until blended.

In a third bowl combine eggs, vanilla, sour cream and blend until smooth.

Add egg and sour cream mixture to butter sugar mixture and beat in 30 second increments.

When combined, pour in flour mixture and beat in 30 second increments until smooth.

Fold in the raspberries.

Pour batter in baking dish and bake 45 to 50 minutes, until a toothpick comes out cleanly.

Allow bread to cool completely before adding glaze.

For the Glaze

Using an electric mixer combine the confectioners Monkfruit sweetener, zest, juice and cream cheese and beat until smooth.

Taste and add additional ingredients based on your personal preference. Enjoy!
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