July 30, 2012   By Kelly Bejelly

paleo cornbread recipe

It’s strange to admit when sharing a bread recipe that I don’t miss bread.

That’s a serious statement from a gal who would often eat a mini loaf of french bread a day. What I miss is the convenience of bread. I miss the ability to sop up the juices from a meal.

Yes, I can still get them with my spoon but it’s different. Anyway, I’ve been trying like mad to come up with a paleo bread recipe that has a nice texture, rise and flavor. I hit two on the money with this recipe – texture and flavor.

I did find that making sure the eggs are at room temperature and mixing this up in the blender really helps to give it volume.

One day I hope to share something with a little more poof but for now you get a yummy paleo cornbread recipe using coconut flour. You could use this recipe as the bread for any type of meal but it really reminds me of cornbread.  For that very reason I decided to create a keto thanksgiving stuffing recipe with this bread.

We’ve discovered that this is excellent grilled and if you eat dairy, smothered in butter.

paleo cornbread


Paleo Cornbread

Paleo Cornbread

Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 98 kcal
Author: Kelly Bejelly @ A Girl Worth Saving



  1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
  2. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
  3. Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.
  4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
  5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.
  6. Optional - if you want to get that nice golden look - 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
  7. Enjoy!
Nutrition Facts
Paleo Cornbread
Amount Per Serving
Calories 98 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Cholesterol 65mg 22%
Sodium 151mg 6%
Potassium 24mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 0g
Protein 3g 6%
Vitamin A 1.9%
Calcium 1%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you liked this post, Don’t miss out on these free Paleo bread recipes!

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Leave A Reply


  • Laura
    July 30, 2012 at 9:05 am

    the recipe instructions say to add melted coconut butter, but there is not coconut butter listed in the ingredients. How much?

    • Author
      July 30, 2012 at 9:13 am

      Ops, butter on the brain. You mix in the 1/4 cup of melted coconut oil. Save the 1/4 tsp to grease the pan.

      • AndreaMMD
        January 27, 2013 at 8:48 pm

        I was super excited about this, followed directions to a T, and I didn’t get anything that resembled the picture. Loaf falling apart, an odd purple-ish colour in side….Ideas of what went wrong???

        • January 27, 2013 at 9:36 pm

          What size pan did you use? Hrmm. .. I’m really wondering what didn’t work. I think what I’ll do is work on a youtube tutorial and I’ll email you when I have it live.

        • January 27, 2013 at 9:37 pm

          Wait, did you use coconut flour or did you grind up coconut flakes use that as flour? Purplish color may be the caraway seeds or the baking soda reacting with something.

        • Lawana
          October 18, 2016 at 7:36 am

          @AndreaMMD, The apple cider vinegar could have caused the purple color.

        • Janine
          January 11, 2017 at 12:56 am

          I followed the recipe to a T and my loaf was flat, green and falling apart … also tasted pretty gross. I am a fair baker and cook, so was very surprised that it could have turned out that wrong. Only thing I didn’t add was the garlic powder – what could I have done wrong?

          • February 7, 2017 at 1:52 pm

            Sorry it didn’t work for you Janine

      • lau
        November 26, 2014 at 7:38 pm

        Can I omit or sub caraway seeds with any other ingredient?

      • Ruth Myers
        April 1, 2016 at 12:01 pm

        I just found this recipe and made it yesterday. The loaf was very low and VERY wet, even with leaving it in longer than the directions. This was very disappointing, considering the amount of ingredients used. I really wanted to find a good alternative to wheat breads.

        None of the paleo–or primal, for that matter–breads that I have made have ever come out looking like the photos.

        • May 2, 2016 at 8:59 am

          Sorry hun. I have a cornbread recipe in my cookbook that is made with almond flour that’s probably a closer texture and taste to traditional cornbread.

          • Vaso
            February 6, 2017 at 3:04 pm

            Corn bread without corn?

          • February 7, 2017 at 1:27 pm

            Hun, this recipe is grain-free so there is no corn in it.

  • July 30, 2012 at 9:07 am

    It looks really good.

  • July 30, 2012 at 10:19 am

    I love cornbread! I don’t eat a lot of bread anymore, so this will be a treat. Thanks for sharing!

  • July 30, 2012 at 10:24 am

    Wow, that looks incredible! I love corn bread everything (corn muffins too, yummy)

  • July 30, 2012 at 10:57 am

    I love cornbread, BTW your photos are beautiful.

  • July 30, 2012 at 1:51 pm

    Looks good, but how the heck is it corn bread, when it doesn’t have any corn. You are so messing with my mind on this one.

    • Author
      July 30, 2012 at 1:57 pm

      Lol, Corn is a grain so it’s not on the Paleo food list. It tastes like cornbread hence the name 🙂

  • Dean
    July 30, 2012 at 1:57 pm

    Any idea how long the bread will last?

    I made some muffins using almond flour and they were great, but lasted only about two days before turning into the most vile tasting things I’ve ever eaten.

    • Author
      July 30, 2012 at 1:59 pm

      I would think 3 – 4 days. Honestly it doesn’t last very long in our house so I can’t give you an exact time frame.

  • July 30, 2012 at 3:27 pm

    I’m convinced you can make Paleo anything.

  • Rachel
    July 30, 2012 at 3:40 pm

    How much baking soda does the recipe need? It’s not in the ingredients.

    • Rachel
      July 30, 2012 at 4:45 pm

      I ended up using 1/2 tsp. of baking soda and poured all of the batter into a 8.5″x4.5″ loaf pan. It didn’t rise very much, but the texture is really light and bread-like. I’m not sure I would compare it to cornbread at all, but it’s very tasty! The caraway seeds are a nice touch.

      • Author
        July 30, 2012 at 7:39 pm

        Thanks Rachel! For some reason it reminds me of cornbread but not pumpernickel – which is often what caraway seeds are used in. I’m still searching for a way to get a better rise in coconut flour breads 🙂

        • Mariah lara
          January 10, 2017 at 1:58 pm

          Have you considered using whipped egg whites for extra rise? That’s the traditional way to get German chocolate cake to rise, the technieque they used before there was easy access to levening agents such as baking soda or baking powder. It won’t give quite the same rise or texture as modern bread products and it does require folding in the egg whites gently, in general it turns any recipe into a much longer process but it might be worth trying if rise is what your after. And in all honesty it doesn’t cause the product to rise but with all the extra air folded into the batter it will have a generally fluffier texture.

          • February 7, 2017 at 1:51 pm

            Thanks for the tip Mariah!

    • Author
      July 30, 2012 at 7:41 pm

      Goodness, 1/2 tsp – you were right on the money

    • donna
      March 3, 2016 at 9:19 am

      It is baking soda in the recipe, read it again please…at the end!

  • July 30, 2012 at 3:54 pm

    I love anything bread, this looks really tasty and I love the way the top is all crackled, so pretty!

  • July 31, 2012 at 7:02 am

    Wow! This looks simply yummy!

  • July 31, 2012 at 11:14 am

    looks great! I’ve never used caraway in my paleo cornbread. I’ll give it a whirl! Thanks for sharing! 🙂

    • Author
      July 31, 2012 at 1:41 pm

      Thanks! One kind reader reported back that it was tasty but didn’t remind her of cornbread so it could just be our taste buds in the Bejelly household.

  • July 31, 2012 at 12:10 pm

    I’m a big fan of cornbread, this sounds delicious.

  • August 2, 2012 at 2:46 pm

    That looks soooooo good!

  • August 3, 2012 at 8:16 pm

    I love cornbread. This would definitely be a good alternative.

  • August 4, 2012 at 8:39 pm

    I love cornbread. This looks so delicious.

  • August 4, 2012 at 11:06 pm

    This corn bread looks so yummy.

  • August 5, 2012 at 9:56 am

    This looks good. However, I tend not to really care for corn bread unless it’s sweet or what we call hot water corn bread.

  • August 13, 2012 at 1:42 pm

    As someone who’s also been grain free for awhile, I can totally understand not missing bread, yet, missing bread. I get it and this looks amazing, especially since coconut flour is my go-to! Pinning now!

    • Author
      Kelly Bejelly
      August 19, 2012 at 12:55 pm

      I don’t know what I would do without coconut flour!

  • April
    October 21, 2012 at 3:23 pm

    Hi! I just put my bread into the oven- but I have a few questions. I didn’t really get a batter that my Blendtec could puree- it was quite dry because of the coconut flour. It definitely was not a “pourable” batter. Did I do something wrong? Thanks 🙂

  • Hope
    October 24, 2012 at 2:16 pm

    Is there a substitute for the caraway seed?

    • Author
      Kelly Bejelly
      October 24, 2012 at 4:19 pm

      Hope, you could skip it. Off the top of my head I can’t think of a flavor replacement. I’ll email you if I think of one.

  • October 27, 2012 at 4:55 pm

    Made this for my family today: A complete success! We don’t consume dairy, but slathered the bread slices in raw honey. AMAZING!

    • Author
      Kelly Bejelly
      October 27, 2012 at 5:08 pm

      Thank you Jolene!!

  • November 17, 2012 at 9:58 am

    Is there any way I can substitute something for the coconut flour? I need to make this for turkey day and we don’t have it locally.

    • Author
      Kelly Bejelly
      November 17, 2012 at 2:53 pm

      Hrmm. because coconut flour is such an absorbent beast this recipe is centered around that fact. You could try another flour – almond or such but you would have to tweak the wet measurements.

  • December 4, 2012 at 7:52 pm

    wow, this looks really great!
    i am all about coconut flour right now, i think baking with too much nut based flour has really been inflammatory for me.
    do you think it would hold up as a sandwich? grilled cheese and tomato soup would really hit the spot tomorrow!

    • December 4, 2012 at 8:05 pm

      It’s a little delicate but with melted cheese you should have no problem with it falling apart. It is SO good grilled. Yum! I’ve been getting back to nut free as nuts, even soaked, tend to mess with me too. I hope you like it!

  • January 26, 2013 at 6:00 pm

    That looks really good, Kelly. I’d like to give this one a try!

  • Deidre
    January 31, 2013 at 4:28 pm

    I made this and it was blah! Are you sure that there should be 2 TABLESPOONS of ACV? That is the only think that I think that could have made it so bad. Thanks. Love your other recipes!

    • January 31, 2013 at 5:16 pm

      I’m going to work on a video this week since I’ve been getting hit or miss feedback. Yes, 2 tbsps and sorry it didn’t work out for you.

  • Mo
    February 6, 2013 at 8:43 am

    I made this over the weekend and I have a second batch in the oven now! It really doesn’t taste like cornbread to me (I am using coconut vinegar instead of ACV, just because that’s what I have on hand right now, so perhaps that’s why?) but I LOVE the flavor of caraway and I love baking with coconut flour so it’s delicious either way! The only thing I changed this time is adding more caraway and garlic, just ’cause I can. 😉 I also used a handmixer instead of blending it just to see how the texture varies.

    Anywho, thanks for this; I have a new favorite recipe! 😀

    • February 6, 2013 at 9:53 am

      Thanks Mo! I’m so glad that it worked for you and more caraway and garlic sound like an awesome change.

      • Mo
        May 15, 2017 at 5:14 am

        Hey Kelly, this is Mo again (on my phone and too lazy to sign in to whatever platform I used to comment haha) 4 years later – I wanted to make this again and came to find the recipe and saw that you took the caraway out – could you tell me how much you originally said to put in this? Thanks!!

  • mom2one01
    September 10, 2013 at 6:31 pm

    OH! How I miss cornbread…I’m a southern gal! 😉 So, any plans now to create a Thanksgiving stuffing using this bread? Plllleeeease!? 🙂 My mother use to make the best cornbread stuffing every Thanksgiving. I may need to revive it using this recipe! Thank you! 🙂

  • November 23, 2013 at 7:31 pm

    I’m very nervous about this recipe, yet I want to try it. I’ve used coconut flour in several recipes lately and they’ve been epic fails. But I’m willing to try again… and I hope I have great results!

    • November 23, 2013 at 7:47 pm

      Well, I hope it works out for you hun!

  • Ada victor
    June 4, 2014 at 12:23 am

    I made this (very late) last night – and it came out PERFECTLY!!!
    All the way from South Africa – Cape Town!

    Eating it with some beef as I’m busy typing!!!

  • Mona
    June 9, 2014 at 11:49 am

    Eating this right now. It is REALLY good!!

    • June 9, 2014 at 11:51 am

      Yeah! I’m so glad you’re loving it Mona!

  • Nadia
    August 1, 2014 at 10:12 pm

    I haven’t made this yet, but I really want to! I’m always so paranoid about making things that are american, though. Darn America for having different measurements to Australia!

  • October 2, 2014 at 4:10 pm

    I tried this tonight and was really disappointed. It looked great – the loaf was pretty with some lovely browning on top. It was easy to mix and there are no weird ingredients – no special purchases here. My loaf took about 5 minutes longer to bake because the top dented in when I tested it. After cooling a bit my husband and I tried it. The taste/flavor was ok, but nothing like cornbread. The texture was too fine and very crumbly. I made this to go with a hungarian stew, so it tasted fine with the meal. I was just disappointed in the overall texture.

    • October 3, 2014 at 8:16 am

      I’m sorry it didn’t work for you hun.

    • Aimee
      September 2, 2015 at 8:36 pm

      Agreed mine turned out closer to baked scrambled eggs…and had a weird jelly layer on the bottom…so disappointed I made a double batch too…

      • September 10, 2015 at 11:05 am

        Sorry it didn’t work out Aimee!

  • Fatima
    October 12, 2014 at 12:42 pm

    I just tried this bread! it came out moist and yum! although it crumbled as i tried to take it out of the loaf tin
    i used ghee (clarified butter) and coconut oil
    and instead of 4 eggs i used 2 eggs, and then chia soaked in water as an egg substitute
    (i had made coconut flour pancakes this morning, they were so eggy that i didn’t want to risk it)
    a recipe worth making again!

    • October 12, 2014 at 6:45 pm

      Thanks Fatima. I really work hard to keep all of my baked goods from tasting “eggy” 🙂

      • Fatima
        October 18, 2014 at 8:34 am

        any guidance on how to make it less crumbly, so i can slice it like bread?

  • Marzi
    October 19, 2014 at 10:44 pm

    Made a garlic-herb version of this last night with the ingredients I had already; here’s what I used:

    4 eggs, room temp
    1 cup warm water
    1/2 cup of coconut flour
    6 cloves garlic, minced
    1/4 cup and 1 teaspoon of organic salted butter (warm / room temp)
    1/4 teaspoon celery salt
    Some Örtgårds krydderurte (dried herb mix of onion, pepper, parsley, mustard seed, paprika, rosemary, oregano, basil, marjoram, coriander)
    1 1/2 teaspoon baking powder
    1/4 teaspoon xanthan gum
    1 Tablespoon psyllium husk

    I whisked the coconut flour, baking powder, herbs, celery salt, xanthan gum, and psyllium in a bowl. Then I blended in the blender the eggs, water, garlic, and butter. Then added the wet ingreds to the dry, mixed by hand until thickened, and baked 60 minutes in a loaf pan.

    My housemates ate half the loaf before I even got to it! They said it was good; I’m going to try it in the toaster oven tomorrow baked with tomato mackerel, or cold topped with cod liver salad.

    • October 24, 2014 at 2:56 pm

      Wow! Love your twist and will have to try it the next time I make it!

  • Marzi
    October 19, 2014 at 10:56 pm

    Sorry, forgot to mention that when I say “mixed by hand” I mean with a spoon instead of the blender, not literally with my bare hands! 😛

  • Paparazzi
    November 20, 2014 at 4:59 pm

    I tried the Autoimmune Biscuits and they turned out horribly despite following your tips and recipe meticulously HOWEVER, this bread (more like rye to me than cornbread) turned out magically deliciously! Thanks you for sharing!

    • November 21, 2014 at 8:07 am

      I’m sorry that the Curious Coconut’s recipe didn’t work out hun but I’m glad my cornbread recipe turned out well.

  • Carol
    November 28, 2014 at 6:21 am

    This recipe looks interesting. I have not used coconut flour very often; usually I’m using almond flour. Before I try this recipe, I have a question: does it taste like coconut, because of the coconut flour? I have to admit I’m not fond of that taste in breads…folks, please respond. Also, are the caraway seeds necessary to make it taste like cornbread? They normally give a “rye” flavor, so I’m hesitant to include them. I notice you say you can leave them out. What makes this taste/feel like cornbread.

    It does look like a good Paleo bread recipe regardless. Enjoyed your video, too. Wonder how many people tried it with the ground coriander? Might be a nice variation…

    • November 30, 2014 at 8:17 pm

      Carol the caraway does make it taste like rye so you can completely skip it. I don’t notice a coconut flavor but if you are sensitive, you might notice it.

    • Lygia Finney
      April 3, 2017 at 10:14 am

      I made this according to directions, including pan sizes, but swapped ground cumin in place of garlic powder and added c. 1 T of caraway seeds. Because the batter seemed very thin I also added 1 T of psyllium. Without the psyllium I think it would have been, at best, a baked omelette. I paid very close attention to the accuracy of my oven temperature and broiled the top with butter. They turned out very well and I will make this again–so easy.

      Needs a new name. It just isn’t anything like corn bread in taste or texture.

  • kathy Ellington
    February 6, 2015 at 5:24 am

    Why is this called cornbread with no cornmeal in it?

    • February 6, 2015 at 12:47 pm

      Kathy, corn is a grain so this just has the texture and feel of cornbread

  • Jillian
    May 13, 2015 at 4:52 pm

    I just made this and it came out SO spongey and totally deflated when it came out of the oven 🙁 I’m not quite sure where it went wrong? Any recommendations?

  • lexi Zahn
    May 15, 2015 at 6:22 pm

    I made this corn bread. It came out of the oven looking great but it tastes terrible! It’s a cake like texture which I have no problem with but in my opinion it was a complete waste of ingredients!

  • April Stearns
    June 22, 2015 at 5:18 pm

    I was a bread-aholic too, before I started wheatbelly a year ago (& losing 95 lbs), so I really appreciate the non-wheat bread replacements. This paleo cornbread sounds great, can’t wait to try it.

  • April Stearns
    June 22, 2015 at 5:23 pm

    I was a bread-aholic too, before going #wheatbelly a year ago (& losing 95 lbs). Can’t wait to try this paleo cornbread recipe.

  • Yan
    June 23, 2015 at 9:05 am

    I made this today, it was so watery, moist. Not like a bread, but kind of a steamed egg pudding! I guess the 1 cup water is too much. Don’t know if I am right or not.

    • August 2, 2015 at 6:13 pm

      Sorry it didn’t work out hun. Yan, did you check out the video?

  • Kate
    July 28, 2015 at 1:34 pm

    Hi Kelly!

    I’m making ribs this week and the hubs requested cornbread. I nearly caved to making the real stuff, but I refuse to buy non-organic cornmeal, which I can’t find ANYWHERE last minute. *huff*

    Anyway, does this come out very savory? I’m wondering about subbing out the garlic and adding a little honey instead. Have you tried anything like that?

    • July 28, 2015 at 2:28 pm

      Kate, do you have my cookbook? I recreated a almond flour based cornbread in there and it is scary close to the real deal. This cornbread recipe is savory but you can take out the garlic and add honey 1 tablespoon.

      • Kate
        July 28, 2015 at 6:47 pm

        I don’t have it yet, but good to know for future! I’m trying to keep my nut intake down, so this one of better for me anyway.
        Thanks for the suggestion! 🙂

  • Veronica
    September 8, 2015 at 9:21 pm

    What can I use to substitute for garlic powder?

    • September 9, 2015 at 8:49 am

      You can skip it hun if you would like.

  • Kimberly
    October 25, 2015 at 12:58 pm

    Amazing! It came out a bit too moist, but the flavor was fabulous. I’ll use a little less water next time (I live in a very humid area which seems to affect these things), but will definitely make again. Even my husband loved it. He’s looking forward to having it with some chili. I didn’t see caraway seeds on the ingredients list or in the instructions so I didn’t use any. Loved it.

      • Maggie
        November 15, 2015 at 3:26 am

        Like Kimberly, I also don’t see caraway seeds in the recipe but see them mentioned in many comments. Did you edit the recipe since posting? Loving your recipes and planning on trying the pineapple upside down cake for a birthday next week!

        • November 20, 2015 at 9:52 am

          I hope you enjoy the cake hun! It’s addictive! I did remove the caraway as soooo many people had issues with it.

  • Mare
    November 17, 2015 at 10:14 am

    What size loaf pan do you use for this? I want to make the Paleo “Cornbread” Stuffing for Thanksgiving.

    • November 20, 2015 at 9:51 am

      I would use a standard loaf pan Mare

  • Theresa
    November 23, 2015 at 7:08 pm

    This is my first try at Paleo bread. I used a bit more oil than it called for. My husband does not care for it but I think it has great potential. Instead of a loaf pan I put it into 12 little mini loaf pans, more like muffins but square. They look like bread and feel like bread but a bit on the eggy side. Not a problem for me. Anxious to try this again. Thanks Kellly.

  • Kristen
    November 25, 2015 at 11:51 am

    I used the Ener-G egg replacement and my bread came out like mush. I cooked it the 45 minutes and it’s not even edible.

    • January 18, 2016 at 10:05 am

      Sorry you ran into issues Kristen!

  • Christina
    November 28, 2015 at 1:18 pm

    Tried it then tossed the rest out. Tasted like coconut flour with a little garlic powder… Gross

    • January 18, 2016 at 10:06 am

      Sorry it didn’t work for you Christina!

  • Brandy
    January 27, 2016 at 6:50 pm

    How many carbs?

    • May 2, 2016 at 9:01 am

      I’ve never cooked with this flour hun so I can’t give you any helpful feedback.

  • Rhonda J Hunter
    April 29, 2016 at 4:59 pm

    I love cornbread made without wheat, but I might give this a try. I’ll have to leave out the garlic as we have issues with it (GERD). I’ll use honey instead (begging in background by Sweet Tooth).

  • Michele
    July 30, 2016 at 11:02 am

    Sadly I ran out of coconut oil for this???? Do you think I can sub it for olive oil??

  • Emily
    September 28, 2016 at 11:29 am

    Any recommendations on what to do if I use a regular sized bread loaf pan? Cook time increase or levitating ingredient increase? Making this tonight to go with some healthy turkey chili!

    • November 13, 2016 at 4:47 pm

      I would increase the cook time and up the baking soda to 1 teaspoon

  • Ryan
    October 12, 2016 at 8:15 am

    Sorry to say it but I found the results of following this recipe to be absolutely disgusting. The cakes came outlooking OK complete with browning of the tops. However, upon biting in the texture is like a grainy omlet, borderline inedible. I guess I should have known given the ingredients. The flavor was OK.

  • Nayalie
    November 3, 2016 at 7:52 am

    thank you for the recepie! my daughter loved it!
    it was a bit wettish but i think i added too much water… but i love that it has a little fat. and not so many eggs like other paleo breads (6-8), which is crazy i think…

    have a nice day!!!

  • Francine
    November 25, 2016 at 3:43 pm

    I made this and used a normal size pan. It’s all I have and I wanted a larger slice than the mini pans. The loaf only was one inch high when it was done and rather crumbly. perhaps it was supposed to be baking powder instead of baking soda? Or Is it possible to double or triple the recipe to get larger slices? If so, how would I adjust cooking time. The flavor was good – just too small to be of much use for anything. Hard to even get butter on it due to size and crumbliness. (Not sure if that’s actually a word.

    • November 25, 2016 at 7:28 pm

      You can easily double or triple the recipe hun.

  • Anna
    February 4, 2017 at 6:54 pm

    I tried the recipe tonight and wasn’t sure what size pan to use as I do not have small mini loaves pans. I used a normal one and baked it 15 more minutes after checking with a toothpick after 45 minutes. I removed the bread from the pan and it fell apart and it appeared to moist to be thoroughly cooked. I’ve just put it back in the pan (in pieces mind you :)) and back in the oven for another 15 minutes after which I will check again. Hoping it will be edible if not bread like given the broken pieces…:)
    Perhaps the size of the loaf pans can be added to the directions in the recipe so we’ll know to adapt the recipe if we don’t have the sam size available.
    Many thanks for all your recipes!

  • Maria G.
    March 5, 2017 at 4:12 pm

    Would have loved this to work and followed the recipe to the letter including the last minute broil for color, but it failed in much the same way as others have described. Looked promising on the outside, but texture was spongy, sodden and dense soufflé-like, not to mention pale green with a funky bicarb taste.

    Used organic jumbo eggs, Bragg’s ACV, TJ’s organic Coconut Flour, organic EV coconut oil and new soda, all in the Vitamix (all now in the trash) for 30 seconds. Bake time in a well-seasoned carbon steel loaf pan at 350℉ was 70 minutes until wood skewer came out clean.

  • Kylie
    August 8, 2017 at 11:58 pm

    I just made this bread and it turned out really well. I followed the instructions as is. It is a good colour and slices beautifully too. I make a lot of bread using almond flour, coconut flour, coconut butter etc. and find that if I use a glass loaf pan and cook it on a low setting for longer it doesn’t have that green tinge. I’ll be keeping this recipe and making again – thank you.

  • SilviaBerlin
    September 9, 2017 at 12:42 pm

    Hi I just finished to bake this bread, and it came out very good! I made some modifications, I wiped the egg whites separated and folded it into the batter and put all in only one loaf pan.
    After 45 min I took out and realized that it was not really read, so i left 10 min more.
    It was the first time i got one keto bread good done!
    very easy and tasteful bread.

  • Lara
    October 17, 2017 at 12:18 pm

    I just pulled this out of the oven 10 minutes ago and the flavour is divine! I only had 3 medium eggs and 1 extra large egg and that’s probably why it came out rather moist (I should have just used 1/2 the big egg probably!) Nevertheless I’m very pleased with it and just decided to make it on the spur of the moment to go with the remainders of a pan of ox cheek and greens stew I’m having tomorrow. I’ll certainly be making it again – very easy and so delicious. One of my cats was pacing the kitchen as it was baking, wondering where the wonderful smell was coming from lol! Thanks for the recipe!

  • carmie alvaro
    October 19, 2017 at 4:27 am

    Does this say cornbread? There’s no corn flour??

    • October 19, 2017 at 7:17 am

      This is a Keto Paleo recipe which does not allow for grains so it’s a mock cornbread recipe hun

  • Syhann
    January 17, 2018 at 11:20 am

    I am hoping this works. I did substitute the water for Greek yogurt and the oil for olive oil mayo because I normally use those in my cornbread. I love cornbread dressing.

    • January 29, 2018 at 12:41 pm

      I hope it worked out well for you hun

  • CactusHeart
    April 20, 2018 at 11:12 pm

    @Janine : the best guess I can think of is perhaps the material of your baking pan? Sometimes that makes a difference, it may have created a negative chemical reaction to the ingredients (acv is a possible suspect). That’s why I prefer anodized aluminum pans as opposed to regular aluminum.

  • Agnes Csapo
    May 30, 2018 at 7:18 pm

    Mine turned out like Ruth’s. Very flat and wet!

  • Alexis L Mobley
    August 11, 2018 at 4:30 pm

    Thank you so much for using coconut flour. I am allergic to almonds and of course nervous about using the flour. This will be a nice alternative. I made it tonight 8:30pm EST, having with chili!! Yummy!!