Special Diet - Created Date : 5.9.2019

Paleo Cornbread (Keto)

Paleo Cornbread (Keto)



Paleo Cornbread (Keto)

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.

I followed the recipe to a T and my loaf was flat, green and falling apart … also tasted pretty gross. I am a fair baker and cook, so was very surprised that it could have turned out that wrong. Only thing I didn’t add was the garlic powder – what could I have done wrong?

I just found this recipe and made it yesterday. The loaf was very low and VERY wet, even with leaving it in longer than the directions. This was very disappointing, considering the amount of ingredients used. I really wanted to find a good alternative to wheat breads.

None of the paleo–or primal, for that matter–breads that I have made have ever come out looking like the photos.

I ended up using 1/2 tsp. of baking soda and poured all of the batter into a 8.5¨x4.5¨ loaf pan. It didn’t rise very much, but the texture is really light and bread-like. I’m not sure I would compare it to cornbread at all, but it’s very tasty! The caraway seeds are a nice touch.

Thanks Rachel! For some reason it reminds me of cornbread but not pumpernickel – which is often what caraway seeds are used in. I’m still searching for a way to get a better rise in coconut flour breads ??

Have you considered using whipped egg whites for extra rise? That’s the traditional way to get German chocolate cake to rise, the technieque they used before there was easy access to levening agents such as baking soda or baking powder. It won’t give quite the same rise or texture as modern bread products and it does require folding in the egg whites gently, in general it turns any recipe into a much longer process but it might be worth trying if rise is what your after. And in all honesty it doesn’t cause the product to rise but with all the extra air folded into the batter it will have a generally fluffier texture.

As someone who’s also been grain free for awhile, I can totally understand not missing bread, yet, missing bread. I get it and this looks amazing, especially since coconut flour is my go-to! Pinning now!

Hi! I just put my bread into the oven- but I have a few questions. I didn’t really get a batter that my Blendtec could puree- it was quite dry because of the coconut flour. It definitely was not a “pourable” batter. Did I do something wrong? Thanks ??

wow, this looks really great! i am all about coconut flour right now, i think baking with too much nut based flour has really been inflammatory for me. do you think it would hold up as a sandwich? grilled cheese and tomato soup would really hit the spot tomorrow!

It’s a little delicate but with melted cheese you should have no problem with it falling apart. It is SO good grilled. Yum! I’ve been getting back to nut free as nuts, even soaked, tend to mess with me too. I hope you like it!

I made this over the weekend and I have a second batch in the oven now! It really doesn’t taste like cornbread to me (I am using coconut vinegar instead of ACV, just because that’s what I have on hand right now, so perhaps that’s why?) but I LOVE the flavor of caraway and I love baking with coconut flour so it’s delicious either way! The only thing I changed this time is adding more caraway and garlic, just ’cause I can. ?? I also used a handmixer instead of blending it just to see how the texture varies.

Hey Kelly, this is Mo again (on my phone and too lazy to sign in to whatever platform I used to comment haha) 4 years later – I wanted to make this again and came to find the recipe and saw that you took the caraway out – could you tell me how much you originally said to put in this? Thanks!!

OH! How I miss cornbread…I’m a southern gal! ?? So, any plans now to create a Thanksgiving stuffing using this bread? Plllleeeease!? ?? My mother use to make the best cornbread stuffing every Thanksgiving. I may need to revive it using this recipe! Thank you! ??

I tried this tonight and was really disappointed. It looked great – the loaf was pretty with some lovely browning on top. It was easy to mix and there are no weird ingredients – no special purchases here. My loaf took about 5 minutes longer to bake because the top dented in when I tested it. After cooling a bit my husband and I tried it. The taste/flavor was ok, but nothing like cornbread. The texture was too fine and very crumbly. I made this to go with a hungarian stew, so it tasted fine with the meal. I was just disappointed in the overall texture.

I just tried this bread! it came out moist and yum! although it crumbled as i tried to take it out of the loaf tin i used ghee (clarified butter) and coconut oil and instead of 4 eggs i used 2 eggs, and then chia soaked in water as an egg substitute (i had made coconut flour pancakes this morning, they were so eggy that i didn’t want to risk it) a recipe worth making again!

I whisked the coconut flour, baking powder, herbs, celery salt, xanthan gum, and psyllium in a bowl. Then I blended in the blender the eggs, water, garlic, and butter. Then added the wet ingreds to the dry, mixed by hand until thickened, and baked 60 minutes in a loaf pan.

My housemates ate half the loaf before I even got to it! They said it was good; I’m going to try it in the toaster oven tomorrow baked with tomato mackerel, or cold topped with cod liver salad.

I tried the Autoimmune Biscuits and they turned out horribly despite following your tips and recipe meticulously HOWEVER, this bread (more like rye to me than cornbread) turned out magically deliciously! Thanks you for sharing!

This recipe looks interesting. I have not used coconut flour very often; usually I’m using almond flour. Before I try this recipe, I have a question: does it taste like coconut, because of the coconut flour? I have to admit I’m not fond of that taste in breads…folks, please respond. Also, are the caraway seeds necessary to make it taste like cornbread? They normally give a “rye” flavor, so I’m hesitant to include them. I notice you say you can leave them out. What makes this taste/feel like cornbread.

It does look like a good Paleo bread recipe regardless. Enjoyed your video, too. Wonder how many people tried it with the ground coriander? Might be a nice variation…

I made this according to directions, including pan sizes, but swapped ground cumin in place of garlic powder and added c. 1 T of caraway seeds. Because the batter seemed very thin I also added 1 T of psyllium. Without the psyllium I think it would have been, at best, a baked omelette. I paid very close attention to the accuracy of my oven temperature and broiled the top with butter. They turned out very well and I will make this again–so easy.

Needs a new name. It just isn’t anything like corn bread in taste or texture.

Kate, do you have my cookbook? I recreated a almond flour based cornbread in there and it is scary close to the real deal. This cornbread recipe is savory but you can take out the garlic and add honey 1 tablespoon.

Amazing! It came out a bit too moist, but the flavor was fabulous. I’ll use a little less water next time (I live in a very humid area which seems to affect these things), but will definitely make again. Even my husband loved it. He’s looking forward to having it with some chili. I didn’t see caraway seeds on the ingredients list or in the instructions so I didn’t use any. Loved it.

Like Kimberly, I also don’t see caraway seeds in the recipe but see them mentioned in many comments. Did you edit the recipe since posting? Loving your recipes and planning on trying the pineapple upside down cake for a birthday next week!

This is my first try at Paleo bread. I used a bit more oil than it called for. My husband does not care for it but I think it has great potential. Instead of a loaf pan I put it into 12 little mini loaf pans, more like muffins but square. They look like bread and feel like bread but a bit on the eggy side. Not a problem for me. Anxious to try this again. Thanks Kellly.

I was reading up about using the pit of an avocado yesterday. It occurred to me that maybe it would be a good ingredient to use in a course grind instead of a powder to make a faux cornbread, etc. to give it better cornbread like texture and add nutrients as well.

Sorry to say it but I found the results of following this recipe to be absolutely disgusting. The cakes came outlooking OK complete with browning of the tops. However, upon biting in the texture is like a grainy omlet, borderline inedible. I guess I should have known given the ingredients. The flavor was OK.

thank you for the recepie! my daughter loved it! it was a bit wettish but i think i added too much water… but i love that it has a little fat. and not so many eggs like other paleo breads (6-8), which is crazy i think…

I made this and used a normal size pan. It’s all I have and I wanted a larger slice than the mini pans. The loaf only was one inch high when it was done and rather crumbly. perhaps it was supposed to be baking powder instead of baking soda? Or Is it possible to double or triple the recipe to get larger slices? If so, how would I adjust cooking time. The flavor was good – just too small to be of much use for anything. Hard to even get butter on it due to size and crumbliness. (Not sure if that’s actually a word.

I tried the recipe tonight and wasn’t sure what size pan to use as I do not have small mini loaves pans. I used a normal one and baked it 15 more minutes after checking with a toothpick after 45 minutes. I removed the bread from the pan and it fell apart and it appeared to moist to be thoroughly cooked. I’ve just put it back in the pan (in pieces mind you :)) and back in the oven for another 15 minutes after which I will check again. Hoping it will be edible if not bread like given the broken pieces…:) Perhaps the size of the loaf pans can be added to the directions in the recipe so we’ll know to adapt the recipe if we don’t have the sam size available. Many thanks for all your recipes!

Would have loved this to work and followed the recipe to the letter including the last minute broil for color, but it failed in much the same way as others have described. Looked promising on the outside, but texture was spongy, sodden and dense soufflé-like, not to mention pale green with a funky bicarb taste.

Used organic jumbo eggs, Bragg’s ACV, TJ’s organic Coconut Flour, organic EV coconut oil and new soda, all in the Vitamix (all now in the trash) for 30 seconds. Bake time in a well-seasoned carbon steel loaf pan at 350? was 70 minutes until wood skewer came out clean.

I just made this bread and it turned out really well. I followed the instructions as is. It is a good colour and slices beautifully too. I make a lot of bread using almond flour, coconut flour, coconut butter etc. and find that if I use a glass loaf pan and cook it on a low setting for longer it doesn’t have that green tinge. I’ll be keeping this recipe and making again – thank you. Kylie

Hi I just finished to bake this bread, and it came out very good! I made some modifications, I wiped the egg whites separated and folded it into the batter and put all in only one loaf pan. After 45 min I took out and realized that it was not really read, so i left 10 min more. It was the first time i got one keto bread good done! very easy and tasteful bread. thx.

I just pulled this out of the oven 10 minutes ago and the flavour is divine! I only had 3 medium eggs and 1 extra large egg and that’s probably why it came out rather moist (I should have just used 1/2 the big egg probably!) Nevertheless I’m very pleased with it and just decided to make it on the spur of the moment to go with the remainders of a pan of ox cheek and greens stew I’m having tomorrow. I’ll certainly be making it again – very easy and so delicious. One of my cats was pacing the kitchen as it was baking, wondering where the wonderful smell was coming from lol! Thanks for the recipe!

@Janine : the best guess I can think of is perhaps the material of your baking pan? Sometimes that makes a difference, it may have created a negative chemical reaction to the ingredients (acv is a possible suspect). That’s why I prefer anodized aluminum pans as opposed to regular aluminum.

Thank you so much for using coconut flour. I am allergic to almonds and of course nervous about using the flour. This will be a nice alternative. I made it tonight 8:30pm EST, having with chili!! Yummy!!



5 Amazing Online Cooking Taught You All The Skills You Need

1. Savory.tv

Savory.tv carries a fist. It is based on the noble mission of helping viewers create restaurant-quality dishes in their own homes, because all content is created by professional chefs. In addition to the fun videos placed directly on the site, it also has recipes, tips, global food trivia, and little-known food facts. Find recipes easily by using the search box or by clicking one of the many recipe categories listed on the right side of the site. They also have a fun "Ask to Chef" feature, a blog chock full of beer and wine pairing suggestions and food, and many resources like how to find a sustainable farm near you. This video shows the preparation of the classic Butter Chicken recipe made at the Sahara Restaurant in Mississauga, Ontario, Canada.

2. The New York Times Food Videos

Do you turn your mouth into the New York Times food section just to irrigate seasonal recipes created by culinary coffees such as Mark Bittman? I did it too. The recipes are helping, but I would like to see how a professional chef is following them to get tips on everything from knife masters to food and beverage pairings. The New York Times Food Videos section does all of the recipes that they publish, as well as clips of great food news, trends, and discoveries, as well as an easy-to-navigate interface. Melissa Clark recently took us to her kitchen to show us how Satan prepared the Cooking Cake.

3. Everyday Food With Sarah Carey

Sometimes I enter the local market without a list and my mind is literally emptying. I see all these great food and I don't know what to do with it. Sarah Carey is our guide to take daily items from the market and turn them into healthy, cheap, fast and easy to prepare meals for ourselves and the whole family. The show features every Everyday Food, easy breeze style and infectious laughter that makes the show as fun as it helps. In this video Sarah offers us an easy, delicious and economical green juice recipe.

4. FudeHouse

Jeffrey de Picciotto is the real issue when it comes to pursuing food passion. He started as a trainee at New York's Dickson's Farmstand Meats and worked in the upcountry. The multicultural background and the experience he lived as a creative director and chef, FudeHouse met on site, filled with videos to teach you how to cook from the heart and soul instead. Would you like to know how to tie up turkey, make pork sandwiches with meat, grate ginger easily, or take out the perfect pizza crust? Jeffrey has helped you with tips, advice, recipes, techniques and encouragement. I think I fell in love. In this video, Jeffrey shows us how to make the restaurant-quality steak at home.

5. Sorted Food

They all laugh, make food and share in a British accent! This is the recipe for success for SORTED Food, an online cooking program funded by five chefs who offer the lighter side of cooking with equal piece of knowledge and fun. From the three-part series in chocolate to how to make sushi rolling, these blocks share everything they know about food and live a happy life inside and outside the kitchen. If you go directly to their YouTube channels, they also share their favorite online dining programs ranging from sweet Lovely Lady Pastries to Nicko's Kitchen. With their signature humor and impressive accents, they show us how to prepare a spectacular, highly satisfying Thai Noodle Broth.


  • SHARE :