Print

Keto Raspberry Swirl Loaf Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This Keto Raspberry Swirl Loaf Cake is a tender, low-carb treat featuring a delightful ribbon of fresh raspberries swirled through a moist, almond-extract flavored loaf. Perfect for a keto-friendly brunch or an afternoon snack, this cake combines a subtle sweetness with a rich, satisfying texture.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Bread

  • 1 cup fresh raspberries
  • 2 tbsp powdered sweetener
  • 1 box King Arthur Baking Muffin Mix
  • 5 large eggs
  • 1/2 cup avocado oil (or melted butter)
  • 1 cup water
  • 1 teaspoon almond extract (or vanilla extract)

Glaze (optional)

  • 1/3 cup powdered sweetener
  • 1 1/2 tbsp heavy whipping cream
  • 1/2 tsp vanilla or almond extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350ºF (175ºC). Grease a 9×5 inch metal loaf pan, then line the bottom with parchment paper leaving the short sides bare; grease the parchment as well to prevent sticking.
  2. Make Raspberry Sauce: In a medium bowl, combine fresh raspberries with 2 tablespoons of powdered sweetener. Mash the mixture using a fork until it resembles a raspberry sauce, then set aside.
  3. Mix the Batter: Pour the muffin mix into a large bowl and whisk quickly to break up any clumps. Add eggs, avocado oil, water, and almond extract. Stir thoroughly until a smooth, well-combined batter forms.
  4. Layer Batter and Raspberry Sauce: Spoon enough batter into the bottom of the prepared loaf pan to cover it. Dollop half of the raspberry sauce over the batter, then swirl gently with a knife to create a marbled effect.
  5. Build Layers: Add another layer of batter over the raspberry swirl, then the remaining raspberry sauce. Swirl again carefully. Finish by adding the remaining batter and smooth out the top with a spatula.
  6. Bake the Loaf: Place the pan in the oven and bake for 50 to 60 minutes until the loaf has risen and the top is golden brown. Insert a toothpick into the center to ensure it comes out clean.
  7. Cool the Cake: Remove the loaf from the oven and let it rest for 20 to 30 minutes. Then, lift it out of the pan using the parchment overhang and place it on a wire rack to cool completely.
  8. Prepare the Glaze (Optional): Whisk together the powdered sweetener, heavy whipping cream, and vanilla or almond extract in a bowl until smooth. Drizzle this glaze over the cooled loaf for added sweetness and a slight shine.

Notes

  • Store the loaf in a covered container in the refrigerator for up to one week to maintain freshness.
  • For longer storage, freeze the loaf tightly wrapped; it will keep well for several months.
  • King Arthur Baking Muffin Mix is keto-friendly; alternatives may require adjustments to liquid ratios.
  • Avocado oil can be substituted with melted butter for a different flavor profile.
  • Use almond extract to enhance the nutty undertones, or vanilla extract for a sweeter finish.

Find it online: https://zaracooking.com/keto-raspberry-swirl-loaf-cake-recipe/