Preheat the oven to 350°F and grease a 9”x5” loaf pan and line with parchment paper, leaving some parchment paper to extend over the sides so you can easily pull the loaf out of the loaf pan once fully baked.
In a small bowl, add frozen raspberries and arrowroot flour and set aside.
In a bowl whisk together all dry ingredients: almond and coconut flour, baking powder, baking soda, and salt.
In a separate bowl, combine butter, sweetener and lemon zest and whip until creamy.
Add in eggs, one at a time, blend well and add the next and repeat.
Then add oil, lemon juice, coconut milk, yogurt and vanilla and blend well.
Add the dry ingredients to the wet ingredients and blend until fully combined (slowly mixing and stopping, mixing and stipping). Remember not to over mix!
Fold in the raspberries until well combined.
Pour mixture into the loaf pan and bake for 60-65 minutes or until the bread springs back to the touch, then place on a cooling rack until completely cool.
Prepare icing by mixing together confectioner sweetener, lemon juice, and vanilla extract. Pour over cooled loaf and wait for it to harden. You can garnish with fresh raspberries and lemon zest.
Slice, serve and enjoy!