Flourless Raspberry Lemon Loaf
Level
Easy
Time
45 Min
Serves
12
Published April 20, 2023 by Dr. Stephanie Gray, DC
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Today, I am making a very tasty Flourless Raspberry Lemon Loaf. Made with frozen raspberries, lemon juice, a touch of maple syrup and gluten free flours, this loaf is beyond moist and fluffy. Each slice has only 1.5 tsp of sugar and no white flour. This raspberry lemon loaf is a very healthy, no guilt snack!
Whether you observe a gluten free diet or not, everybody should cut back on sugar and refined carbohydrates (like white flour). Sugar and white flours promote systemic inflammation and inflammation drives disease. Scientific studies have shown that inflammation is the root of ALL disease.
This raspberry lemon loaf will allow you to enjoy a baked good without all the white flour and sugars typically found in storebought baked goods. But it tastes good! I promise.
This Flourless Raspberry Lemon Loaf is gluten free, grain free, dairy free, low in sugar, paleo friendly. Use monk fruit sweetener to make it keto.
For other great snacks, check out these other recipes:
Why you will LOVE this Flourless Raspberry Lemon Loaf
- Simple ingredients using real food
- A ONE BOWL recipe, making less mess
- A healthy, unprocessed baked good that has 1.5 tsp of sugar per piece
- Gluten free, grain free, dairy free
- Bread freezes nicely so you can eat it on demand
- No wheat, less sugar, less INFLAMMATION
Key Ingredients & Substitutions
- Frozen Raspberries- Substitute frozen blueberries for raspberries.
Tapioca flour – Tapioca flour is a naturally gluten free, low net carb “flour” that helps bind together. It is key to helping bakers achieve a fluffy, light and spongy texture. Coconut flour or arrowroot starch would be a good substitute.ingredients
- Maple syrup– substitute with honey. Use Swerve or monk fruit sweetener to make it keto friendly.
How to Store this Flourless Raspberry Lemon Loaf?
Store loaf in an airtight glass container or ziplock bag. It is ok on the counter for a couple days but after that it should be refrigerated. Should be eaten within 5 days. Freezes well.
This bread freeze well. I will slice bread before freezing making it easy to eat a piece or two on demand.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media