For the Bread:
Preheat your oven to 350.
Line a 9" x 5" loaf pan with parchment paper, lightly spray with oil, then set aside.
With a mixer cream Monkfruit sweeter and butter until fluffy, for 2 minutes.
In another bowl combine almond flour, coconut flour, lemon zest, baking powder, baking soda, and salt, until blended.
In a third bowl combine eggs, vanilla, and sour cream and blend until smooth.
Add egg and sour cream mixture to butter-sugar mixture and beat in 30-second increments.
When combined, pour in the flour mixture and beat in 30-second increments until smooth.
Fold in the raspberries.
Pour batter into a baking dish and bake for 45 to 50 minutes, until a toothpick comes out cleanly.
Allow bread to cool completely before adding 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. Enjoy!