Preheat the oven to 350 degrees F.

Line a 9x5 loaf pan with parchment paper, lightly spray with cooking oil and set aside.

With an electric mixer cream the monkfruit sweeter and butter until fluffy in a large mixing bowl, this takes about 2 minutes.

In another bowl combine the almond flour, coconut flour, lemon zest, baking powder, baking soda and salt, until blended.

In a third bowl combine the eggs, vanilla extract and sour cream and blend until there are no lumps.

Add the egg and sour cream mixture to the butter sugar mixture and beat with an electric mixer in 30 second increments. When combined, pour in the flour mixture and beat in 30 second increments until smooth.

Fold in the raspberries.

Pour the batter in the prepared baking dish and bake 45-50 minutes until a toothpick comes out cleanly.*

Allow the bread to cool completely before adding the glaze.

For the glaze: using an electric mixer combine the confectioners Monkfruit sweetener, zest, juice and cream cheese and beat until smooth. Taste and add additional ingredients based on your personal preference.