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.
Grain-Free Coconut Cornbread (Paleo, Keto, GAPS)
Servings: 14
Calories: 167kcal
Ingredients
- 6 eggs
- ½ cup coconut milk, full-fat
- ½ cup coconut flour
- 1 ½ cup almond flour
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 Tbsp. apple cider vinegar
- ¼ cup olive oil ghee, or unsalted butter
- 2 Tbsp. honey use monkfruit or erythritol for Keto
Instructions
- 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.
Nutrition
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
