You will never miss the corn in this Paleo Grain-Free Cornbread; in fact, you probably won’t even realize that it is not there. I spent several weeks developing a recipe that tasted just like traditional cornbread and one that would be crumbly enough to use in a Thanksgiving stuffing without getting gooey. This Grain-Free Coconut Cornbread turns out perfect every time. We enjoy this keto-friendly cornbread as a side dish for lunch, dinner, or as an afterschool snack.

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Grain-Free Coconut Cornbread (Paleo, Keto, GAPS)

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish, Snacks
Servings: 14
Calories: 167kcal



  • Preheat oven to 350F
  • Grease a 9x13 inch-baking dish.
  • Whisk eggs together in a medium sized mixing bowl. Add coconut milk, apple cider vinegar, honey, and melted butter, ghee, or olive oil.
  • Mix all the dries together in a small mixing bowl and then pour them into the wet’s until thoroughly combined.
  • Spread into greased baking dish.
  • Bake for 25-30 minutes, or until golden brown.


Calories: 167kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 270mg | Potassium: 49mg | Fiber: 3g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg