Go Back
–+ servings
Print

Keto Raspberry Toffee Loaf

Course Breads, Desserts
Cooking time 30-60 Minutes
Skill Level Intermediate
Prep Time 12 minutes
Cook Time 58 minutes
Cool time 30 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 89123123kcal

Ingredients

  • ½ cup almond flour
  • 3 tablespoons coconut oil
  • ¼ cup water
  • ½ cup monk fruit sweetener brown sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries
  • 1 tablespoon monk fruit sweetener brown sugar
  • Cooking spray

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 a 9x5-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 40 minutes.
  • Remove pan from oven. Carefully cover with aluminum foil and return to oven. Bake 15–18 minutes longer, until sides are dry and center is slightly doughy.
  • When ready, remove from oven and cool 30 minutes before slicing.

Nutrition

Calories: 89kcal | Net carbs: 10g | Fat: 9g | Protein: 2g