Get ready to be transported back to your favorite Southern seafood joint! I’ve been on a mission to recreate those perfectly golden, slightly sweet, and savory hushpuppies from my childhood, but with a low-carb twist. After countless attempts, this is it! These keto-friendly hushpuppies, made with a blend of almond and coconut flour, fry up beautifully, boasting a crisp exterior and a tender, cake-like interior. They are so unbelievably close to the original, you won’t believe they’re keto. Prepare to be amazed – these are best enjoyed fresh from the fryer, so gather your ingredients and let’s get cooking!
Ingredients
• 3 inches / 7.5 cm high-quality, high-smoke point oil for frying like avocado oil
• 1 cup / 112g finely ground blanched almond flour
• 1 tablespoon / 7g coconut flour
• 1 teaspoon / 4g baking powder
• ½ teaspoon / 3g salt
• ¼ cup / 40g finely chopped onions
• ¼ cup / 60ml heavy whipping cream
• 1 large egg, beaten
• Special Equipment
• Candy thermometer
Instructions
1. Prepare the oil for frying. Attach a candy thermometer to a Dutch oven or other large, heavy-bottomed pot. Pour in about 3 inches of oil and heat over medium-high heat until the thermometer registers 375°F / 190°C.
2. Mix the dry . In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
3. Add the wet . Stir in the finely chopped onions, heavy whipping cream, and beaten egg until just blended into a thick batter. Be careful not to overmix.
4. Fry the hushpuppies. Using a tablespoon-sized cookie scoop, carefully drop scoops of batter into the hot oil, ensuring not to overcrowd the pot. Work in two batches if necessary. Fry for about 3 minutes, then use a mesh skimmer or slotted spoon to gently turn them over.
5. Finish and drain. Continue frying for another 3 minutes, or until the hushpuppies are a deep golden brown on all sides. Use the skimmer to transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately for the best taste and texture.
Nutritional Information
• Yield: 10 hushpuppies
• Serving Size: 2 hushpuppies
• Calories: 245 kcal
• Fat: 23g
• Protein: 5g
• Total Carbs: 5g
• Fiber: 2g
• Net Carbs: 3g
• is an estimate and may vary.
Pro Tips
• Maintain your oil temperature. If the oil is too cool, the hushpuppies will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Keep it steady at 375°F / 190°C.
• A small cookie scoop is your best friend for this recipe. It helps create uniformly sized hushpuppies and makes it easy and safe to drop the batter into the hot oil.
• Do not overmix the batter. Mix only until the are just combined. Overmixing can lead to dense, tough hushpuppies instead of light and fluffy ones.
• For a milder onion flavor, you can substitute the finely chopped onion with 1 teaspoon of onion powder or 2 tablespoons of finely chopped green onions.
FAQ
Q: Why did my keto hushpuppies turn out greasy
A: Greasy hushpuppies are typically caused by the oil temperature being too low. For a crisp exterior, it’s crucial to maintain a steady 375°F (190°C). If the oil is too cool, the batter will absorb excess oil instead of frying properly.
Q: Can I bake these hushpuppies instead of frying them
A: This recipe is designed for deep-frying to achieve the classic crisp, golden-brown exterior and tender interior. Baking will produce a much softer, more cake-like texture and is not recommended for an authentic result.
Q: How do I get uniformly sized hushpuppies
A: Using a tablespoon-sized cookie scoop is the best way to create uniform hushpuppies. This not only ensures they cook evenly but also makes it safer and easier to drop the batter into the hot oil.
Q: Can I use a different kind of flour
A: The specific blend of almond and coconut flour is key to creating the right low-carb texture. Substituting other flours will significantly alter the final taste, texture, and nutritional information of these keto hushpuppies.
