This dairy-free paleo cornbread is also gluten-free, grain-free, and refined sugar-free. Definitely tastes just like the genuine thing. With a little ghee or vegan butter and a sprinkle of honey, it’s perfect for dinner or breakfast!
Ultimate Paleo Cornbread {Grain Free, Dairy Free} Recipe by Michele Rosen
What You Need to Make Paleo Dairy-Free Cornbread
Simple ingredients are all it takes to make a delicious faux-cornbread! If you’ve been baking with paleo ingredients for a while, you will probably have these ingredients in your kitchen.
Here’s everything you’ll need to prepare the recipe:
- eggs, at room temperature
- full fat coconut milk, at room temperature
- fresh lemon juice
- raw honey
- maple sugar, or coconut sugar
- ghee, melted (or vegan butter)
- blanched almond flour
- arrowroot flour
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
How to Make this Cornbread Dairy Free
While ghee is clarified butter, with most of the dairy particles removed, it is still technically dairy and not tolerated by some people with dairy allergies.
Using vegan butter or palm oil shortening to replace the ghee will work well for this recipe. I prefer vegan butter for flavor, but it is completely up to you what you use.
You can also use refined coconut oil in this recipe, but I don’t recommend using extra virgin coconut oil here due to the flavor.
With extra virgin coconut oil, the flavor will overwhelm the recipe since you’re also using coconut milk. Refined coconut oil has no flavor at all which is why it’s the better choice for baking.
Other recipes you might like to try: Low Carb Taco Tomatoes Recipe, Keto Traditional Beef Stew Recipe, Smoked Salmon Frittata Recipe
Paleo Dairy-Free Cornbread
Ingredients
- 3 large eggs at room temperature
- ½ cup full fat coconut milk at room temperature
- 2 tsp fresh lemon juice
- ¼ cup raw honey
- ¼ cup maple sugar or coconut sugar
- ⅓ cup ghee melted or vegan butter
- 1¾ cup blanched almond flour
- ¼ cup arrowroot flour
- 2 tbsp coconut flour
- 1½ tsp aluminum-free baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Instructions
- Preheat your oven to 325° F and line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee.
- In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
- Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Cut into 16 squares to serve. Enjoy!
Notes
Nutrition Facts
Carbohydrates: 13g | Protein: 4g | Fat: 12gSaturated Fat: 4g | Cholesterol: 40mg | Sodium: 128mg
Potassium: 87mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU
Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Recent Comments