Raspberry Bread

🧂 Ingredients

• 4 eggs
• 2 cups almond flour
• ¼ cup coconut flour
• ⅓ cup coconut oil
• ¾ cup white sugar
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 lemon

  zested
• 1 tbsp lemon juice
• 1 cup raspberries
• butter

  for greasing pan

Instructions

• 1 Preheat the oven to 325°F. Grease an 8’’ loaf pan with butter and set aside.
• 2 In a large bowl, whisk the eggs until lightly beaten. Add the coconut oil,
  vanilla extract, and lemon juice. Whisk to combine.
• 3 Add the lemon zest, sugar, salt, and baking soda. Mix until combined.
• 4 Add the almond flour and coconut flour, and stir to combine.
• 5 Gently fold in the raspberries. The batter may seem dry, but the raspberries
  will release their liquids as they bake, providing more moisture.
• 6 Pour the batter into the prepared mold and use a spatula to even out the top.
• 7 Bake for 40–50 minutes or until a toothpick inserted in the center comes out
  mostly clean. (It’s ok to get tiny lumps on the toothpick as the cake will
  completely set when cooled.)
• 8 Let bread cool completely before transferring from the loaf pan. Move a knife
  around the edges of the raspberry bread to loosen it from the pan before
  inverting.
• 9 Slice and enjoy!

Nutrition Info