Ingredients
1 1/2 cups almond flour
3/4 cup shredded coconut
1/2 cup erythritol
2 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen raspberries
Instructions
Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper
Whisk almond flour, erythritol, baking powder, and salt in a bowl
Mix in melted butter, eggs, vanilla, and coconut until smooth
Gently fold in raspberries
Pour batter into prepared pan and smooth top
Bake for 30-35 minutes until golden and a toothpick comes out clean
Let cool completely before slicing
Notes
Freeze leftovers in an airtight container for up to 3 months
Sprinkle with coconut flakes or a sugar-free glaze if desired
Serve warm with unsweetened almond milk or coffee
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg