Keto Raspberry Toffee Loaf
Keto Raspberry Toffee Loaf
Total Time: 1 hour and 45 minutes, mostly baking and cooling time
Serves: 8
Per serving: 76 calories, 1 g protein, 5 g carbohydrates, 6 g fat
Ingredients
- ½ cup / 112 g almond flour
- 3 Tbsp coconut oil
- ¼ cup / 59 mL water
- ½ cup / 101 g brown sugar-style monk fruit sweetener
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ½ cup / 83 g fresh raspberries
- 1 Tbsp brown sugar-style monk fruit sweetener
Directions:
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Preheat oven to 325 degrees F / 163 degrees C.
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In a medium bowl place almond flour, coconut oil, water, monk fruit sweetener, sea salt and vanilla extract. Stir to combine.
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Spray a 9 X 5 inch metal loaf pan with cooking oil. Cover the bottom and length of the pan with parchment with some excess hanging over the sides of the pan.
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Add batter to the pan and press lightly with a spoon to evenly distribute. Top with raspberries. Sprinkle the remaining monk fruit sweetener onto batter and berries.
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Bake 40 minutes, check the loaf. The sides will begin to bake before the middle. Carefully cover the pan with aluminum foil and bake 15 to 18 minutes longer.
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The loaf is ready when the sides are dry and the middle is slightly doughy. When ready, remove from oven and let loaf rest 30 minutes prior to cutting. The finished and cooled texture is crisp on the edges and soft in the center.
