Blender Batter! Keto Lemon Blueberry Bread (nut-free, dairy-free, paleo)
Enjoy this easy Blender Batter Keto Lemon Blueberry Bread as a nut-free, dairy-free, paleo breakfast, snack, or dessert! It’s protein packed to keep you full and your blood sugar stable. Plus, lots of fiber and flavor! It’s definitely a must-make low-carb treat!
Want to learn more about keto sweeteners? Like, which one is best, when you should avoid them, and more?
Download our FREE Guide to Alternative Sweeteners today!
I am so obsessed with lemon…
Literally, so obsessed.
It is for sure my favorite flavor in the world. (Yes, more than chocolate, although chocolate is a very close second.) It is the most bright, sunny, and cheerful of flavors.
I love all the lemon things!
Lemon meringue pie, lemon bars, lemon curd, lemon poppyseed bundt cake, lemon ice cream, lemon pound cake, lemon drinks, and of course, lemon bread!
I dare you to eat something lemon and tell me it doesn’t brighten your day. 😛
Since lemon and berries are the epitome of spring and summer flavor, in my opinion, I have been concocting lots of new healthy lemon recipes…
Like this Blender Batter Keto Lemon Blueberry Bread that’s made with coconut flour so it’s nut-free! It’s also dairy-free and paleo-friendly, too!
What makes this Blender Batter Keto Lemon Blueberry Bread so great??
Well, for one, how about that it’s made in a blender? That means no sifting dry ingredients, combining wet ingredients, or getting out extra mixing bowls and spoons.
Uncomplicated real food to me always means less mess!
Second, this recipe is nut-free — meaning NO almond flour!
I think almond flour is way over-used in grain-free baking.
To be fair, grain-free baked goods — whether made with almond flour or not — are TREATS. It doesn’t matter if they’re sweet or savory.
A TRUE Real Food diet should be almost all grass-fed/wild-caught meats and seafood, pastured eggs, nourishing fats, loads of veggies, and some fruit.
Keto baked goods made with almond flour are a dime a dozen — I even have lots of those recipes on here. But, more and more, I’m moving away from almond flour, in favor of fiber-rich coconut flour.
Still, as a treat, this Keto Lemon Blueberry Bread is delicious and nut-free!
Third, since it’s not high in sugar and is full of fiber, protein, and healthy fats, you can feel good about eating this Blender Batter Lemon Blueberry Bread for breakfast, as a snack, or as dessert!
Not keto? Don’t want to use keto sweeteners?
Simply swap the keto sweetener — Lakanto or Dietz Sweet — for your favorite whole, granulated sweetener. Coconut sugar would be my pick!
Compared to other granulated sweeteners, coconut sugar is the lowest on the glycemic index.
Although it’s not a keto-friendly sweetener, it is still my pick for low impact on the blood sugar. Every ingredient in this bread is naturally low-carb.
I have not tested this recipe with a liquid sweetener, such as raw honey or maple syrup. I believe it would greatly affect the outcome of the bread if you used a liquid sweetener, so I’d advise against it.
Got questions about low-carb/keto sweeteners? Download our FREE Guide To Alternative Sweeteners! It will explain keto sweeteners, when you should avoid them, and which one I believe is the healthiest after LOTS of research!
Is the collagen necessary?
Without the collagen, this loaf isn’t very high in protein. That 1/4 cup of grass-fed collagen adds 47 grams of protein that this lemon blueberry bread wouldn’t have otherwise.
More protein = stable blood sugar and more satiated!
Plus, there are lots of benefits in the grass-fed collagen I use. (Save 10% on my favorite collage with my discount code ALLTHETHINGS!). Benefits like…
- it’s good for your gut
- collagen is awesome for your skin, hair, and nails
- it’s great for joint health
These benefits are not lost in baking either! I recommend you add collagen to your pantry and use it daily in hot or cold drinks, smoothies, and in baking recipes like this one!
How to Make Keto Lemon Blueberry Bread in Your Blender
I have a high-speed BlendTec. I love, love, LOVE this blender and it’s one of 2 things I would grab if my house was on fire. (My Instant Pot is the other thing.)
However, this recipe will work even if you have a regular ol’ blender. 🙂
Combine the ingredients in the order listed — although I do like to add the wet ingredients first, give ’em a quick pulse, and then proceed with the dry ingredients.
Don’t add the blueberries until after the batter is finished! Simply fold them in once the batter is blended nice and smooth, making sure you’ve got an even distribution of berries throughout your batter.
To prepare your loaf pan, give it a spray with some coconut oil spray first. Then, use parchment paper to line it, leaving a couple of inches of parchment sticking up on either side of the loaf pan as “handles”.
You’ll like having these “handles” when you’re done baking and ready to lift the loaf out of the pan to finish cooling.
Here’s the easy recipe for this quick Blender Batter Keto Lemon Blueberry Bread!
Blender Batter Keto Lemon Blueberry Bread (nut-free, dairy-free, paleo)
- 2largelemons, juice & zest
- 1/4cupcoconut oil, meltedor avocado oil
- 1/2cup + 2 tablespoonscoconut flour
- 1/2cupLakantoor Dietz Sweet
- 1/4cupgrass-fed collagen <-- Save 10% on my favorite collagen with my discount code ALLTHETHINGS!
- 1teaspoonvanilla extract
- 1teaspoonground ginger
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1cupwild blueberries(I think frozen is best.)
Preheat the oven to 350 degrees Fahrenheit.
Grease a 8.5" x 4.5" loaf pan and line with parchment paper so that the paper sticks up out of the pan to form "handles".
To your blender, add eggs, melted fat, lemon juice, and zest. Pulse until blended.
Add the remaining ingredients and blend again, until smooth. I used the "Sauces/Batters" button on my BlendTec.
Finally, fold in 1 cup of blueberries.
Transfer the batter to the prepared loaf pan.
Bake 45 minutes or until golden brown on top and a toothpick inserted comes out clean or with just a few moist crumbs.
Remove from the oven and cool for 10-15 minutes in the pan.
Then, use the parchment "handles" to lift the loaf out of the pan and set it on a cooling rack to finish cooling.
Store leftovers in an airtight container in the fridge.
More Almond Flour-Free Keto Recipes You’ll Love…
- Chocolate Coconut Donuts
- Matcha-Moringa Baked Donuts
- Keto Flourless Chocolate Torte
- Avocado Lemon Ice Cream with MCT Oil
- Instant Pot Strawberry Rhubarb Custard
- Old-Fashioned Keto Root Beer Float
Hello! Really love your recipes. I’m curious about why you chose coconut flour as opposed to cavassa flour. Do you think it would work alright with cavassa flour instead of the coconut? Thanks!
Hi Kate, did you read the entire post? Because I said, “I love grain-free baking with cassava flour, too. Even though it is more expensive than coconut flour, it also boasts health benefits that coconut flour does not have.”
What are the nutrition breakdown of this recipe? I looked several times so if I am missing it, I apologize.
Hi Jill, I’m slowly getting nutrition info added to my recipes, and just haven’t gotten to this one yet. I’ll do it today!
Can this be frozen?
I would think so, although I have not frozen it myself. We eat it too quickly!
Hey, can i use lemon juice instead of lemons: i dont have any at my house. And how much if i can?
You sure can! Use 1/4 cup lemon juice.
Can you make this in a instant pot
Hi Barbara, I wouldn’t even know where to begin to give instructions for that. Sorry! If you try it, please let me know how it turns out!
I made this today. I only had dried blueberries, so i used that. I also didn’t put in the ginger. I also used xylitol and stevia drops instead. I was worried that the batter was too dry (hard to scrape all the batter from my vitamix container). But it baked perfectly and smells so good! It was a bit crumbly when I sliced. Taste was awesome, I finished 2 slices! haha thank you for this recipe. This is a keeper. I can finally use up my collagen powder. What other fruits can I use aside from blueberries? Can it also… Read more »
So glad you loved it! You could omit the blueberries and simply have a lemon bread. You could also use raisins or dried cranberries. I wouldn’t use any fruits that have a high liquid content because that will likely affect the outcome of the finished bread. Hope that helps! And enjoy this recipe, however you adapt it!
Do you think this recipe would work well baked in muffin form instead? I don’t have a loaf pan. 😔
Yep! It sure would! You’ll have to reduce the baking time, maybe start with 20-25 minutes? Let me know how they work!
Well I think it would have worked if I had followed the instructions! 🤦🏻♀️🙄😂
I’ll have to try it again sometime! Thanks for the help!!