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 replacing 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!

Expert Tips

• I prefer my cornbread sweet, but to make the cornbread more savory, reduce the sweetener by up to half. I recommend reducing the sweetener when making stuffing.
• 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.
• 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. Other than that, I follow her recipe exactly and it’s one of our favorites!
• 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!

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Keto Cornbread {Gluten Free & Paleo}

You will never guess that this sweet, cake-like cornbread is gluten-free, nut-free, Paleo, AND Keto! Eat it plain, as dessert, or use it to make a killer stuffing! 

4.67 from 3 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 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:

• Click Here For Stuffing Recipe From Cook Eat Paleo

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. 

If Using For Stuffing:

• Preheat oven to 300 degrees.
• Cut the cornbread into small cubes and spread onto a baking sheet.
• 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

Coconut flour is essential to give it that classic cornbread taste, but if you're not a huge fan of coconut flour, you can use a combination of almond flour and coconut flour. To do this, reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. **I have not tried the almond flour version in the stuffing recipe, so baking times may need to be adjusted. 

• I prefer my cornbread sweet, but to make the cornbread more savory, reduce the sweetener by up to half. I recommend reducing the sweetener when making stuffing.
• 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.
• 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. Other than that, I follow her recipe exactly and it's one of our favorites!
• Leftover cornbread can be stored in an airtight baggie 1 day at room temperature, 1-2 days in the fridge, or can be frozen.
• 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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