Blender Batter Keto Lemon Blueberry Bread (nut-free, dairy-free, paleo)
Ingredients
- 5eggs
- 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.)
Instructions
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.