Keto Cornbread And Stuffing {Paleo, Gluten, & Nut Free}

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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!

Paleo & Keto Cornbread - Main Picture

*Quick side note: I’m super behind the times because I just set up my twitter account and posted my very first tweet!!! If you would like to follow me on twitter click HERE!!

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, I have a version that uses an almond flour/coconut flour blend in my cookbook if you want to check it out 🙂

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!

Paleo & Keto 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 sweeetener in the cornbread. I recommend that you do not completely omit the sweetener though, or the cornbread will not taste right.

Here are the easy steps

Dry Igredients In Bowl

Start by whisking together all the dry ingredients… coconut flour, erythritol or swerve, baking powder, and salt.


Wet Ingredients

In a separate bowl, whisk together the wet ingredients… the avocado oil, eggs, and non-dairy milk.


Cornbread Batter

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 🙂


Uncooked Cornbread In Cast Iron Skillet

Pour the batter into a lightly greased skillet or pan. I used a 10″ cast iron skillet.


Cooked Cornbread In Cast Iron Skillet

Bake at 350 degrees for 30 -35 minutes, or until it’s nicely browned and the center is set. Easy peasy 🙂


Pin for later

Paleo & Keto Cornbread And Stuffing - Collage

Craving more keto recipes? Check out my Pumpkin Bread, No-Bake Brownie Bites, Meatball Soup, and my new Keto Breads Cookbook! Or if you prefer Paleo, check out my Paleo Cornbread Sweetened With Honey!!!

Also, this cornbread goes perfect with Simple, Classic, Keto Chili!!!

piece of keto cornbread with butter on top

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! 
*For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour.
**I like my cornbread sweet. If you prefer more of a savory cornbread (especially if you are using it for stuffing) you can reduce the sugar by up to half but do not omit it.
***This cornbread can be stored in an airtight baggie 1 day at room temperature, 1-2 days in the fridge, or can be frozen.
4.67 from 3 votes
Print Rate
Course: bread, gluten free, Grain Free, keto, Low Carb, paleo, Side Dish
Cuisine: American, Thanksgiving
Keyword: gluten free cornbread, gluten free dressing, gluten free stuffing, grain free cornbread, keto cornbread, keto cornbread dressing, keto cornbread stuffing, keto dressing, keto stuffing, paleo cornbread, paleo cornbread dressing, paleo cornbread stuffing, paleo dressing, paleo stuffing
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 216kcal
Author: Cassidy

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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



  • 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. 
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
Nutrition Facts
Keto Cornbread {Gluten Free & Paleo}
Amount Per Serving
Calories 216 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 186mg 62%
Sodium 591mg 25%
Potassium 442mg 13%
Total Carbohydrates 24g 8%
Dietary Fiber 18g 72%
Sugars 1g
Protein 8g 16%
Vitamin A 5.4%
Calcium 18.8%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.


Any links on my site may be affiliate links. If you purchase anything through them I may make a small comission. Thank you for your support to keep this free resource available!

Paleo & Keto Corbread - 2nd picture

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! #PaleoCornbread #KetoCornbread #GlutenFreeCornbread #PaleoStuffing #PaleoDressing #KetoStuffing #KetoDressing #GlutenFreeStuffing #GlutenFreeDressing #NutFree #GrainFree #Stuffing #Cornbread #Dressing #KetoHolidayRecipes #PaleoHolidayRecipes #KetoThanksgiving #PaleoThanksgiving

Posted October 11, 2018 by Cassidy in Breads, Desserts, Keto, Nut Free, Paleo, Sides & Appetizers / 19 Comments


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19 responses to “Keto Cornbread And Stuffing {Paleo, Gluten, & Nut Free}

  1. Meg

    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!

    • 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!!!


  2. Kimberly Shinn-Brown

    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!!!


  3. Liz

    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!!!


  4. 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.

  5. Andrea

    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!

  6. 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 .

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