This Paleo & Keto Cornbread can be made savory or 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 keto dressing!
I wasn't planning on posting this keto cornbread recipe from my Keto Breads Cookbook, but I just couldn't help myself!!!
Cornbread is a staple that goes perfect with cold-weather recipes like this Meatball Soup and Classic Chili!
And, while I don't want to give all my secrets away, I just couldn't help but share it!
🥥 Coconut flour
Since cornbread is typically made with cornmeal, which is high in carbs, you may be surprised to know that there's actually no cornmeal in this recipe!
You may be wondering if there's any way this can taste like cornbread since there's no cornmeal in it.
The answer is YES! When used correctly, coconut flour can taste surprisingly like cornmeal!
There are two versions to choose from:
- An all coconut flour version. This version has a slightly sweeter taste with more of a cake-like texture.
- Or a coconut/almond flour version for more of a traditional taste and texture.
I don't have an all almond flour version because, in my opinion, the coconut flour is what gives it that classic cornbread taste.
A word of caution: all coconut flour isn't the same! Some are much more absorbent than others.
I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the 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.
The sweetener
For the sweetener, I like to use a monk fruit erythritol sweetener blend. However, any erythritol-based keto granulated sweetener will work!
If you prefer a more savory cornbread, the sweetener can be reduced to 2 Tbsp. in the almond/coconut flour version and down to 1/4 cup in the coconut flour version.
Keto dressing
If you want to use this recipe to make a Cornbread Keto Dressing, I love Lisa's Stuffing Recipe from Cook Eat Paleo (pictured above).
When making her recipe the only thing I do differently (besides replacing her cornbread with my keto cornbread, lol) is that I like to add a teaspoon of rubbed sage.
Also, if used for dressing, I recommend using the almond flour version with only 2 Tbsp. of sweetener.
While the all coconut flour version will work, in my opinion, the almond flour version isn't as sweet or cake-like so it works better in dressing.
Also, it may take closer to 20 - 30 minutes for the cubed cornbread to brown in the oven.
🔪Easy instructions
Start by whisking together all the dry ingredients... coconut flour, almond flour (if using), granulated sweetener, 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!
💭 Top tips
- Coconut flour is essential to give this keto cornbread it's classic taste. There are 2 versions to choose from: An all coconut flour version and an almond/coconut flour version. The coconut flour version (the one in the recipe card) has a sweeter taste with more of a cake-like texture. The almond/coconut flour version (below) has more of a traditional taste and texture.
- For the almond/coconut flour version, simply reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. Everything else remains the same.
- I prefer my cornbread sweet, but to make the cornbread savory, you can reduce the sweetener down to 2 tablespoons for the almond/coconut flour version and 1/4 cup for the coconut flour version. However, I don't recommend completely omitting it.
- A word of caution: all coconut flour isn't the same! Some 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.
- For the sweetener, I like to use a monk fruit erythritol sweetener blend, but any erythritol-based keto granulated sweetener will work. If you prefer a more savory cornbread, the sweetener can be reduced to 2 Tbsp. in the almond/coconut flour version and down to 1/4 cup in the coconut flour version.
- For stuffing/dressing: If you want to use this recipe to make stuffing, I love Lisa's Stuffing Recipe from Cook Eat Paleo. When making her recipe the only thing I do differently (besides replacing her cornbread with my keto cornbread, lol) is that I like to add a teaspoon of rubbed sage. Also, I recommend using the almond flour version with only 2 Tbsp. of sweetener. While the all coconut flour version will work, the almond flour version isn't as sweet or cake-like so it works better in dressing. Also, it may take closer to 20 - 30 minutes for the cubed cornbread to brown in the oven.
- Leftovers can be stored for up to 1 day at room temperature or 3 to 4 days in the fridge.
Craving more recipes? Check these out...
This cornbread goes great with this Simple, Classic Chili recipe. Also, I'm in love with this Keto And Whole30 Green Bean Casserole With Bacon!
Or if you prefer Paleo, check out my Paleo Cornbread Sweetened With Honey!!!
If you’ve tried this Keto Cornbread or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Keto Cornbread {Gluten Free & Paleo}
Ingredients
Dry Ingredients:
- 1 Cup + 2 Tbsp. Besti Coconut Flour Bob's Red Mill or Arrowhead Mills will also work
- 1/2 Cup Keto Granulated Sweetener Use coconut palm sugar for Paleo. See notes below if you prefer a more savory cornbread.
- 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:
- Click Here For Dressing Recipe From Cook Eat Paleo if using this recipe for stuffing, see notes below
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 the top is browned and the center feels set and firm to the touch.
Notes
- Coconut flour is essential to give it that classic cornbread taste. There are 2 versions to choose from: An all coconut flour version (the one above in the recipe card) which has a sweeter taste with more of a cake-like texture or an almond/coconut flour version (below). This version has more of a traditional taste and texture.
- For the almond/coconut flour version, simply reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. Everything else remains the same.
- I prefer my cornbread sweet, but to make the cornbread savory, you can reduce the sweetener down to 2 tablespoons for the almond/coconut flour version and 1/4 cup for the coconut flour version. However, I don't recommend completely omitting it.
- 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.
- For the sweetener, I like to use a monk fruit erythritol sweetener blend, but any erythritol-based keto granulated sweetener will work. almond/coconut flour version and down to 1/4 cup in the coconut flour version.
- For stuffing/dressing: If you want to use this recipe to make stuffing, I love Lisa's Stuffing Recipe from Cook Eat Paleo. When making her recipe the only thing I do differently (besides replacing her cornbread with my keto cornbread, lol) is that I like to add a teaspoon of rubbed sage. Also, I recommend using the almond flour version with only 2 Tbsp. of sweetener. While the all coconut flour version will work, in my opinion, the almond flour version isn't as sweet or cake-like so it works better in dressing. Also, it may take closer to 20 - 30 minutes for the cubed cornbread to brown in the oven.
- Leftovers can be stored for up to 1 day at room temperature or 3 to 4 days in the fridge.
- For grain-free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Oh My Goodness...My Husband and I just tried this cornbread and it is so good. We had to change over our way of eating since I was diagnosed with a Gluten Allergy and decided to just start eating low carb. We are from TN so you know Cornbread is a way of life.
Thank You for such a yummy cornbread. I have some Chicken and Dressing in the oven now❤️❤️❤️
Oh YAY Brenda, I'm so happy y'all like it!!! Thanks for the sweet comment 🙂
-Cassidy
So, when you say non dairy milk, are you meaning like almond milk. I am wanting to do a keto friendly dressing for Thanksgiving ?
Yes, I usually use unsweetened almond or cashew milk from a carton:) I hope you like the stuffing, let me know what you think!!!
-Cassidy
Do you think I could use this recipe for corn dogs in the corndog maker machine?
I've never used a corndog maker machine so I can's say for sure, but I'd imagine it would work! If you try it please come back and let me know how it goes 🙂
-Cassidy
I'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!
Hi 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!
Could I use another oil in place of avocado oil?
Hi 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
I 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!
YAY 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
I 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.
It 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
I can't believe how light and airy this looks! I also love that it looks so easy. Great recipe!
Thank you Jules! It is very easy and tastes surprisingly like cornbread even though there is no corn in it!
-Cassidy
That'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.
Yeah, it's surprising how much it can taste like corn!
I love cornbread! Gonna have to try this and Lisa’s Stuffing Recipe. Love that you used avocado oil in this recipe.
I 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!
This 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 .
Thanks Donna! I hope you love it as much as we do... let me know what you think!!!
-Cassidy