Keto Raspberry Swirl Loaf – All Day I Dream About Food

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

More keto raspberry treats

Raspberry Swirl Loaf Cake

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.

Print
Pin
Rate

Course: Dessert

Cuisine: Bread

Keyword: raspberry swirl cake

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 16 servings

Calories: 170kcal

Ingredients

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.

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 Facts

Raspberry Swirl Loaf Cake

Amount Per Serving (1 slice)

Calories 170
Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 8.6g3%

Fiber 6.8g27%

Protein 4.3g9%

* Percent Daily Values are based on a 2000 calorie diet.