Paleo Cornbread (Keto)

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Last Updated on November 28, 2020

Paleo Cornbread that is low carb and keto! Made with coconut flour, it’s nut-free and make the perfect bread for stuffing or dressing.

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

What you’ll need for this Recipe:

How to Make This Keto Cornbread Recipe:

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.

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.

Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.

Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.

Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.

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.

If you like this Paleo Cornbread recipe, you’ll love:

Coconut Flour Biscuits

Paleo Sweet Potato Biscuits

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Cornbread
Yield: 10

Paleo Cornbread

Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes

This low carb bread uses coconut flour and is nut-free


  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 Information:



Serving Size:


Amount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 74mgSodium: 149mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g

Did you make this recipe?

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153 thoughts on “Paleo Cornbread (Keto)”

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

  2. 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.

    • 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.

      • 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 πŸ™‚

        • 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.

    • 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.

  3. 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!

  4. 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 πŸ™‚

    • 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.

    • 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.

  5. 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!

    • 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!

  6. 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!

  7. 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. πŸ˜‰ 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! πŸ˜€

      • 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!!

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

  9. 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!

  10. WOW!
    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!!!

  11. 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!

  12. 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.

  13. 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!

  14. 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 Γ–rtgΓ₯rds 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.

  15. 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! πŸ˜›

  16. 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!

  17. 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…

    • 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.

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

  19. 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!

  20. 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.

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

  22. 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.

  23. 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?

    • 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.

      • 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! πŸ™‚

  24. 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.

  25. 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.

  26. 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).

  27. 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!

  28. 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.

  29. 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!!!

  30. 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.

  31. 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!

  32. 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 soufflΓ©-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.

  33. 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.

  34. 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.

  35. 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!

  36. 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.

  37. @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.

  38. 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!!

  39. I made the recipe at our ranch house, elevation 2500 feet. I made the recipe at the beach-sea level. Both were delicious but very different. The ranch one rose a little more, was drier and was the better of the two, but again both were delicious.


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