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 or sugar

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, and 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 the flour mixture and beat in 30-second increments until smooth.

Fold in the raspberries.

Pour batter into a baking dish and bake for 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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