This Paleo & Keto Cornbread is sweet and almost cake-like. Eat it plain, as a dessert with butter and sugar free maple syrup, or use it to make a killer stuffing!
I wasn’t planning on sharing any more recipes from my Keto Breads Cookbook, but I just couldn’t help myself!!! I’ve already shared my Keto Pumpkin Bread and several friends have shared other recipes from the book. I don’t want to give all my secrets away, but I just love you too much not to share at least one more!
Coconut Flour
You may be wondering if there’s any way this can taste like cornbread since there’s no corn in it . The answer is YES! When used correctly, coconut flour can taste surprisingly like cornmeal! Even though coconut flour is what gives this recipe it’s classic “cornbread” taste, if you’re not a huge fan of coconut flour, you can use a combination of almond flour and coconut flour. I have the instructions for this in the “notes” section of the recipe card.
A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy.
Keto Cornbread
This recipe is similar to the sweet, cake-like cornbread that I grew up on in the South. It can be served as a side, as a dessert with butter or coconut oil and sugar free maple syrup (I love Lankanto Sugar Free Maple Syrup), or used to make stuffing!
If you want to use it to make stuffing, I love Lisa’s Stuffing Recipe from Cook Eat Paleo (pictured above). When making her recipe the only thing I do differently (besides replace her cornbread with my keto cornbread, lol) is that I like to add a teaspoon of rubbed sage. Other than that, I follow her recipe exactly and it’s one of our favorites!
Since stuffing is more of a savory dish and my cornbread is fairly sweet, I do sometimes slightly reduce the sweetener in the cornbread. I recommend that you do not completely omit the sweetener though, or the cornbread will not taste right.
Easy Cornbread Steps
Start by whisking together all the dry ingredients… coconut flour, erythritol or swerve, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients… the avocado oil, eggs, and non-dairy milk.
Pour the wet ingredients into the dry and mix well. It may take about a minute or so and give your arm a good workout, but it will eventually smooth out 🙂
Pour the batter into a lightly greased skillet or pan. I used a 10″ cast iron skillet.
Bake at 350 degrees for 30 -35 minutes, or until it’s nicely browned and the center is set. Easy peasy 🙂
Craving more keto recipes? Check these out…
Or if you prefer Paleo, check out my Paleo Cornbread Sweetened With Honey!!!
Also, this cornbread goes perfect with Simple, Classic, Keto Chili!!!
Keto Cornbread {Gluten Free & Paleo}
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Ingredients
Dry Ingredients:
- 1 Cup + 2 Tbsp. Coconut Flour I recommend Bob's Red Mill or Arrowhead Mills
- 1/2 Cup Swerve Or Granulated Sweetener of Choice, can reduce to 1/4 Cup if you prefer a more savory cornbread or are using it for stuffing
- 2 Tbsp. Baking Powder
- 2 tsp. Sea Salt
Wet Ingredients:
- 1/4 Cup Avocado Oil
- 8 Large Eggs room temperature
- 2/3 Cup Non-Dairy Milk
Stuffing Recipe:
Instructions
Cornbread:
- Preheat oven to 350 degrees and lightly grease a 10-inch cast iron skillet.
- In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
- In a separate bowl, combine the wet ingredients.
- Pour the wet ingredients into the dry and mix well.
- Pour the batter into the greased pan and bake 30 - 35 minutes, or until top is browned and center feels set and firm to the touch.
If Using For Stuffing:
- Preheat oven to 300 degress.
- Cut the cornbread into small cubes and spread onto a baking sheeet.
- Cook for about 30 minutes, or until cornbread starts to brown and seems to be drying out.
- Increase oven temperature to 350 degrees, then follow instructions for stuffing recipe starting on step 2.
Notes
Nutritional information is approximate and may vary.
Pin Keto Cornbread For Later
Meg
January 29, 2019 at 12:06 amI’ve never in my life made cornbread with any type of sweetener/sugar. Will the consistency/texture remain the sane if I leave out the swerve altogether? Eek!
Cassidy
January 29, 2019 at 2:52 pmHi Meg! That’s so funny, I’m from the Oklahoma and I’ve never had cornbread without sweetener, lol! While the consistency/texture should be OK without the swerve, it really helps to balance out the taste of the coconut flour. You could try it without the sweetener but I’m afraid it might have a really strong coconut taste. I would recommend trying it with at least 2 or 3 Tbsp of sweetener instead of leaving it out altogether. I hope that helps! If you give it a try let me know how it turns out!
Rachelle Luna
December 1, 2018 at 5:24 pmCould I use another oil in place of avocado oil?
Cassidy
December 2, 2018 at 2:13 pmHi Rachelle! I’ve never tested this recipe with anything except avocado oil so I can’t say for sure. I’d imagine melted coconut oil would work, but since I haven’t tried I really don’t know. Coconut oil and avocado oil are usually interchangeable, but I have had recipes not turn out when subbing one for another. If you try it with another oil come back and let me know how it turned out!!!
-Cassidy
Kimberly Shinn-Brown
November 22, 2018 at 10:05 pmI used this recipe to substitute for cornbread in my “passed down from my Nanny” Thanksgiving dressing recipe & it was AMAZING! I made my regular kind & the Keto-friendly version, because I wasn’t sure how the rest of my extended family would respond to the Keto version. I shouldn’t have worried! It was delicious! I’m so excited to have survived my first major holiday on Keto without feeling deprived!
Cassidy
November 26, 2018 at 2:59 pmYAY Kimberly!!! I’m so excited you liked it and it worked will in your family’s dressing recipe! Thanks so much for taking the time to let me know!!!
-Cassidy
Liz
November 21, 2018 at 3:41 pmI don’t have a cast iron skillet. Will it be just as good in a regular round cake pan or silicone pan? So excited to make this.
Cassidy
November 21, 2018 at 3:49 pmIt should work just fine, you may need to adjust the baking time if your pan is a different size though 🙂 I’m excited for you to try it too, let me know what you think!!!
-Cassidy
Jules Shepard
October 25, 2018 at 5:41 pmI can’t believe how light and airy this looks! I also love that it looks so easy. Great recipe!
Cassidy
October 26, 2018 at 1:12 pmThank you Jules! It is very easy and tastes surprisingly like cornbread even though there is no corn in it!
-Cassidy
Alisa Fleming
October 19, 2018 at 4:09 pmThat’s crazy that it actually tastes like corn! I was dying to know what the ingredients were in this, and was surprised to find that there are so few. Definitely intriguing.
Cassidy
October 20, 2018 at 9:12 pmYeah, it’s surprising how much it can taste like corn!
jenna | the urben life
October 15, 2018 at 3:04 pmI love cornbread! Gonna have to try this and Lisa’s Stuffing Recipe. Love that you used avocado oil in this recipe.
Andrea
October 13, 2018 at 7:16 pmI love cornbread and grew up eating it the day after with milk and bananas. I can no longer eat corn so I like that you made a paleo version of it!
Donna
October 12, 2018 at 3:06 amThis sounds wonderful ! I haven’t had a good tasting cornbread in years. I would definitely reduce the sugar in half as prefer mine not so sweet .
Cassidy
October 12, 2018 at 12:45 pmThanks Donna! I hope you love it as much as we do… let me know what you think!!!
-Cassidy