Flourless Lemon Raspberry Loaf

Today we're making a raspberry lemon loaf made with almond flour. Only 1.5 tsp of sugar per slice.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: healthy snacks, loaf

Prep Time: 5

Cook Time: 30

Servings:

Calories: 181kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 9x5 inch loaf pan lined with parchment paper
1 large mixing bowl
1 wooden spoon

Ingredients

2.25 cup almond flour
1/4 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
3 eggs
1 lemon juiced + zest
1/4 cup maple syrup
1 tsp vanilla
1 cup frozen raspberries

Instructions

Preheat the oven to 350 F.
Line a loaf pan with parchment paper.
In a large mixing bowl add almond and tapioca flours, baking powder, baking soda.
Create a well in the middle. Add eggs and remaining ingredients except raspberries. Mix well with wooden spoon.
Add raspberries at the end being careful not to overmix.
Bake 25-30 minutes. Top should be golden brown.

Notes

Substitute arrowroot flour for tapioca flour. You can substitute coconut flour for tapioca flour but your end product will be less fluffy.

Substitute frozen blueberries for raspberries.

Store loaf in a ziploc bag or airtight container on the counter for a couple days. After that it should be refrigerated. Eat within 5 days. Loaf freezes well.

Nutrition