This Keto Raspberry Swirl Cake is tender and sweet, with a delicious ribbon of fresh raspberries. It’s perfect for a low carb brunch or afternoon treat. This post is sponsored by King Arthur Baking.
I am absolutely drowning in fresh summer raspberries, as my canes have been extra productive this year. There are worse fates, I suppose!
But besides eating them by the handful, freezing them, and giving some to my friends, I always find myself looking for ways to use them up. And this sweet keto coconut flour bread was high on my list.
It became even higher after King Arthur Baking asked me to test out their all-purpose muffin mix. I’ve been a huge fan of King Arthur Baking for a long time, so I was more than happy to take it for a test drive. And it gets two thumbs up!
Why this recipe is so great
I mean it when I say I’ve been a fan of King Arthur Baking for a long time… much longer than I’ve been low carb or keto. They are a source of fabulous ingredients, bakeware, and advice. I used to read their catalog cover-to-cover like a magazine. And I always refer people to their tutorial when they ask me about high altitude adjustments.
So of course when they ventured into the keto space, they did it right. I don’t use bake mixes very often but this one is wonderful – especially for a coconut flour-based mix! It rises beautiful and has wonderful fluffy texture. And there is no hint of coconut flavor.
Of course, I could have made muffins with it. But heaven knows I have a gajillion keto muffins recipes already. I wanted to test its versatility by making a loaf cake, so I crushed up some fresh raspberries and swirled them in. Then I finished the whole thing off with a sweet glaze.
Oh boy was this stuff good! And with only 2 grams net carbs per serving, it didn’t spike my blood sugar at all!
Ingredients you need
- Raspberries: You can use fresh or frozen berries. If using frozen, let them thaw completely.
- Sweetener: I added a powdered little sweetener to the berries and used some for the glaze as well. I did not add any extra sweetener to the muffin batter.
- King Arther Baking Muffin Mix: See Tips for Success for alternatives.
- Eggs: You do still need plenty eggs, since this is a coconut flour based mix.
- Avocado oil: You can also use melted butter.
- Almond extract: You can also use vanilla extract. Lemon zest and some lemon extract would also be lovely as well.
- Heavy whipping cream: The glaze uses heavy cream as the base. You can also use coconut cream for a dairy-free option.
Step by step directions
1. Prep the raspberries: In a medium bowl, combine the berries and sweetener. Mash up with a fork until it’s like a raspberry sauce. Set aside.
2. Mix the batter: Pour the bake mix into a large bowl and whisk to break up any clumps. Add the eggs, oil, water and extract and stir until well combined.
3. Assemble: Grease a 9×5 inch metal loaf pan. Line the bottom with parchment paper with overhanging edges, leaving the short sides of the pan bare. Grease the parchment as well. Add enough batter to the pan to cover the bottom, then dollop half the raspberry sauce over top. Swirl with a knife. Add more batter and and more sauce, and repeat, then add the rest of the batter and smooth out the top.
4. Bake: Bake the bread at 350ºF for 50 to 60 minutes, until risen and golden brown on top. Remove and let 20 to 30 minutes, then lift out by the edges of the parchment and let cool completely on a wire rack.
5. Add glaze: In a medium bowl, whisk together the sweetener, cream, and extract. Drizzle over the cooled loaf.
Tips for success
I do recommend the King Arthur Keto Muffin Mix, but if you can’t access it or don’t want to use it, you can use the batter from my Keto Blueberry Bread. It will be a great substitute! You could also use the batter from Almond Flour Cake, if you need to be coconut-free. Follow the bake times in those specific recipes.
Lining the cake pan with parchment really helps to get it out of the pan nicely. I measure my parchment so that it only covers the bottom and long sides of the pan. That way, I don’t get any funny wrinkles from folds in the paper.
As always, watch the bread carefully in the oven. Every oven differs so make sure you check it early and often!
Frequently asked questions
This bread is quite moist so I recommend storing in the fridge in a covered container for up to a week. You can also freeze it, wrap tightly, for several months.
Yes! Raspberries, strawberries and blackberries are low in carbohydrates and one of the few fruits that are keto friendly. One cup of fresh raspberries contains 15g of carbs and 7g of fiber. That comes to 7g net carbs in a cup of raspberries.
This keto raspberry swirl loaf cake recipe has 8.6g of carbs and 6.8g of fiber per serving. That comes to 1.8g net carbs per slice.
Raspberry Swirl Loaf Cake
Equipment
- 1 loaf pan
Ingredients
Bread
- 1 cup fresh raspberries
- 2 tablespoon powdered sweetener
- 1 box King Arther Baking Muffin Mix (see Tips for Success for alternatives)
- 5 large eggs
- ½ cup avocado oil (or melted butter)
- 1 cup water
- 1 teaspoon almond extract (or vanilla extract)
Glaze (optional)
- ⅓ cup powdered sweetener
- 1 ½ tablespoon heavy whipping cream
- ½ teaspoon vanilla or almond extract
Instructions
Bread
- Preheat the oven to 350ºF and grease a 9×5 inch metal loaf pan. Line the bottom with parchment paper with overhanging edges, leaving the short sides of the pan bare. Grease the parchment as well.
- In a medium bowl, combine the berries and sweetener. Mash up with a fork until it's like a raspberry sauce. Set aside.
- Pour the bake mix into a large bowl and whisk to break up any clumps. Add the eggs, oil, water and extract and stir until well combined.
- Add enough batter to the pan to cover the bottom, then dollop half the raspberry sauce over top. Swirl with a knife.
- Add more batter and and more sauce, and repeat, then add the rest of the batter and smooth out the top.
- Bake the bread for 50 to 60 minutes, until risen and golden brown on top. Remove and let 20 to 30 minutes, then lift out by the edges of the parchment and let cool completely on a wire rack.
Glaze
- In a medium bowl, whisk together the sweetener, cream, and extract. Drizzle over the cooled loaf.
SUSAN says
Hello, I made this today and it is fantastic. However my glaze turned out very thick and unpourable so I had to use more cream. My cream was very cold, should it be at room temp? Thanks again for another “keeper”.
Carolyn says
It can depend a bit on the sweetener. Add a teaspoon or two of water to thin it next time. 🙂
Kathy-Lynn Merschel says
Hi, I cant get this mix any substitution?
Carolyn says
Please read the blog post.
Lenora Stockmal says
Tried this recipe and was pleased with both taste and texture. i made it for my gluten-free son and he loved it. thanks
Beverley Clayton says
This sounds delicious so I have to make it. I have used your Keto Blueberry Bread recipe a few times and love it, so will use that recipe for my batter, I seldom use a mix
Carolyn says
Great choice!
Leta Porter says
Looking forward to trying this. I assume you can use store bought frozen raspberries that have been thawed.
Carolyn says
Yes! I think I answered that in the FAQ.
Pamela says
Awesome! I didn’t know this mix existed. Will try this asap, thank you!
Teresa says
Can’t wait to get some of this mix to make this bread. It looks so good!
‘Every oven differs so make sure you check it early and often!’
Kind of like voting in America, early & often. 🙂
Carolyn says
LOL!