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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

Instructions

  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:

Yield:

10

Serving Size:

1

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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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.

Linda

Saturday 18th of January 2020

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.

Kelly Bejelly

Friday 31st of January 2020

Thanks for the feedback Linda!

Alexis L Mobley

Saturday 11th of August 2018

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!!

Agnes Csapo

Wednesday 30th of May 2018

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

CactusHeart

Friday 20th of April 2018

@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.

Syhann

Wednesday 17th of January 2018

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.

Kelly Bejelly

Monday 29th of January 2018

I hope it worked out well for you hun

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