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 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!

Cornbread is a staple that goes perfect with cold-weather recipes like this Meatball Soup and Classic Chili!

Coconut Flour Cornbread

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!

There are two versions to choose from:

1. An all coconut flour version that has a slightly sweeter taste with more of a cake-like texture.
2. 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 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 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 Paleo And Keto Cornbread Steps

Start by whisking together all the dry ingredients… coconut flour, almond flour (if using), granulated sweetener, baking powder, and salt.

For the sweetener: I prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any 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.

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!

Expert Tips

• 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 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 prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work.
• For stuffing: 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.

Craving more keto recipes? Check these out…

This cornbread goes great with this Simple, Classic Chili recipe, and 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! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Keto Cornbread {Gluten Free & Paleo}

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 stuffing! Read the notes below to decide if you would prefer the all coconut flour version in the recipe card or the variation for the almond/coconut flour version listed in the notes.

5 from 5 votes

Print Pin Rate

Course: bread, gluten free, Grain Free, keto, Low Carb, paleo, Side Dish

Cuisine: American, Thanksgiving

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Calories: 216kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

Dry Ingredients:

• 1 Cup + 2 Tbsp. Coconut Flour I recommend Bob's Red Mill or Arrowhead Mills
• 1/2 Cup Swerve Sweetener Or Granulated Sweetener of Choice, 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 prefer to use granulated Swerve or Lakanto Sweetener. They are both Keto-friendly and taste remarkably like regular sugar! However, any granulated sweetener will work.
• For stuffing: 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.

Calories: 216kcal | Carbohydrates: 24g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 186mg | Sodium: 591mg | Potassium: 442mg | Fiber: 18g | Sugar: 1g | Vitamin A: 270IU | Calcium: 188mg | Iron: 1.7mg

Nutritional information is approximate and may vary.

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