There’s not much like the refreshing taste of lemon combined with fresh raspberries.
The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!!

 Makes 12 servings

What ingredients do I need to make this Skinny Raspberry Lemon Loaf or Muffins?

• Self rising flour
• Baking soda
• Baking powder
• Salt
• Large egg or 2 large egg whites
• Lemon zest, from 1 lemon
• Frozen or Fresh raspberries (not thawed)
• Water (start with 1/2 cup and add an additional 1/4 cup if needed)
• Fresh lemon juice (1 lemon)
• Zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
• Zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener) 
• Light butter- I use Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

What kind of flour can I use?

WHEAT, WHITE ALL-PURPOSE FLOUR, ALMOND, GLUTEN-FREE, OR SELF-RISING FLOUR:

After testing and making my base bread recipes a thousands of times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1/2 tsp of baking powder, 1 /2 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  

However, you may substitute the self rising flour for whole wheat, all-purpose flour, almond flour, or gluten free flour.  If you do decide to use any other flour other than self rising flour- you’ll want to add an additional 1/2 tsp of baking powder to the mix to ensure the texture is on point.

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the self rising flour for gluten free flour. 

Almond Flour:

If you are looking for a low carb option, you can substitute the self rising flour for Almond flour 

What sweetener to use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

 

Unsweetened Applesauce or Light Butter:

Ingredients:

• 1 and 1/2 cup self rising flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg or 2 large egg whites
• Lemon zest, from 1 lemon
• 3/4 cup frozen raspberries
• 1/2 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)
• 1 Tbsp fresh lemon juice
• 2 Tbsp zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener) 
• 3 Tbsp zero point white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener) 
• 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter.

 

Directions:

1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) with non stick cooking spray.
2. In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.
3. In a separate bowl combine self rising flour, salt, baking powder, baking soda, and sugar substitute
4. Add dry ingredients into the wet slowly as you stir.
5. Before the two are incorporated add in frozen raspberries and melted butter. Stir just until barely combined. DO NOT OVER MIX. The number one tip is to not over mix.
6. Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.

12 regular size muffins or 12 slices 

2 WW Points™ per slice or muffin

How do I know I track this recipe in the WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the WW Points.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

1. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or freezer for up to a month. 
2. If making them into muffins decrease the cooking time to 14-16 minutes.
3. The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.