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Paleo Cornbread that is low carb and keto! Made with coconut flour, it’s nut-free and make the perfect bread for stuffing or dressing.

It’s strange to admit when sharing a bread recipe that I don’t miss bread.

That’s a serious statement from a gal who would often eat a mini loaf of french bread a day. What I miss is the convenience of bread. I miss the ability to sop up the juices from a meal.

Yes, I can still get them with my spoon but it’s different. Anyway, I’ve been trying like mad to come up with a paleo bread recipe that has a nice texture, rise and flavor. I hit two on the money with this recipe – texture and flavor.

I did find that making sure the eggs are at room temperature and mixing this up in the blender really helps to give it volume.

One day I hope to share something with a little more poof but for now you get a yummy paleo cornbread recipe using coconut flour. You could use this recipe as the bread for any type of meal but it really reminds me of cornbread. For that very reason I decided to create a keto thanksgiving stuffing recipe with this bread.

We’ve discovered that this is excellent grilled and if you eat dairy, smothered in butter.

What you’ll need for this Recipe:



How to Make This Keto Cornbread Recipe:

Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.

Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don’t cook the eggs) blend on low for 30 seconds.

Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.

Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.

Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.

Optional – if you want to get that nice golden look – 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.



If you like this Paleo Cornbread recipe, you’ll love:

Coconut Flour Biscuits

Paleo Sweet Potato Biscuits



Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!

Yield: 10 Paleo Cornbread Prep Time: 35 minutes Cook Time: 40 minutes Total Time: 1 hour 15 minutes This low carb bread uses coconut flour and is nut-free Print Ingredients 4 eggs

1 cup water

2 Tablespoons apple cider vinegar

1/2 cup coconut flour

1/2 teaspoon garlic powder

1/4 cup coconut oil , melted

1/4 teaspoon sea salt, course

1/2 teaspoon baking soda Instructions Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds. Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean. Optional - if you want to get that nice golden look - 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want. Enjoy! Nutrition Information: Yield: 10 Serving Size: 1

Amount Per Serving: Calories: 109 Total Fat: 8g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 74mg Sodium: 149mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 4g

If you liked this post, Don’t miss out on these free Paleo bread recipes!

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