Raspberry Swirl Loaf Cake

Two slices of Keto Raspberry Swirl Bread on a red patterned plate.

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.

Course Dessert

Cuisine Bread

Keyword raspberry swirl cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 170kcal

Equipment

1 loaf pan

Ingredients

Bread

1 cup fresh raspberries
2 tbsp powdered sweetener
1 box King Arther Baking Muffin Mix (see Tips for Success for alternatives)
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

Bread

Preheat the oven to 350ºF and grease a 9x5 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.

Notes

Storage information: Store the bread in a covered container in the fridge for up to a week. You can also freeze it, tightly wrapped, for several months.

Nutrition