Print
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

Ingredients

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 Facts
Paleo Cornbread
Amount Per Serving
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Cholesterol 65mg22%
Sodium 151mg7%
Potassium 24mg1%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 0g0%
Protein 3g6%
Vitamin A 95IU2%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.