This Keto Raspberry Toffee Loaf is a tender, buttery treat studded with tart raspberries and sweet, crunchy toffee bits for a perfect balance of flavors. Moist and flavorful, it’s an easy low-carb loaf that feels indulgent enough for dessert or a special breakfast.
Instructions
- Preheat oven to 325 degrees F / 163 degrees C.
- In medium bowl, combine ½ cup almond flour, 3 tablespoons coconut oil, ¼ cup water, ½ cup monk fruit sweetener, ¼ teaspoon sea salt, and 1 teaspoon vanilla extract. Stir until well mixed.½ cup almond flour, 3 tablespoons coconut oil, ¼ cup water, ½ cup monk fruit sweetener, ¼ teaspoon sea salt, 1 teaspoon vanilla extract
- Grease 9×5-inch metal loaf pan with cooking spray. Line bottom and sides with parchment, leaving overhang.cooking spray
- Spread batter evenly in pan. Top with ½ cup fresh raspberries. Sprinkle 1 tablespoon monk fruit sweetener over top.½ cup fresh raspberries, 1 tablespoon monk fruit sweetener
- Bake for 40 minutes.
- Remove pan from oven. Carefully cover with aluminum foil and return to oven. Bake 15 to 18 minutes longer, until sides are dry and center is slightly doughy.
- When ready, remove from oven and cool 30 minutes before slicing.
- Serve and enjoy!
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