• Preheat oven to 425°.

Dry:

• Mix all your dry ingredients besides the butter and raisins together.
  240 g (2 cups) Keto Wheat Baking Flour or sub equal parts AP flour, 210 g (2.75 cups) All Purpose Flour, 12 g (1 tbsp) Zero Calorie Sweetener, Pinch of Salt, 1 tsp Baking Soda
• Then cube your butter and crumble into the flour with your hands until roughly incorporated.
  70 g (5 tbsp) Unsalted Butter
• If using raising, add them in now and mix with a spoon.
  80 g (0.5 cups) Raisins

Wet:

• Create a well in the middle and pour in your buttermilk. Then crack in your egg. Gently start to fold in the mixture.
  420 ml (1.75 cups) 1% Lowfat Buttermilk, 1 Large Brown Egg
• Once very loosely incorporated, transfer to a floured surface and mix with your hands until a dough forms.
  30 g (0.25 cups) All Purpose Flour

Shaping:

• No kneading but loosely press around the dough until a round ball forms. Do not over mix!

Bake:

• Line your Dutch oven (or loaf pan) with lightly floured parchment paper.
• Add your dough and use a knife to cut an X on top, about half an inch into the dough.
• Bake until golden brown for 35-45 mins. Keep an eye on it as oven temperatures vary.
• After roughly 25 mins, I covered the top with foil to ensure it didn’t burn. Use a toothpick to check if the middle comes out clean.

Serve:

• Cut into slices and enjoy warm with some butter!

Store:

• Keep in an airtight container on your counter for up to 3 days or in the fridge for up to a week!