A taste of New Orleans, keto-style beignets — golden, fluffy pillows that are tender inside and crispy outside. Almond flour and psyllium husk dough is par-baked, then fried and showered in powdered erythritol while still hot. They capture the magic of the Big Easy at just 1.1 g net carbs per serving.
A Taste of New Orleans, Keto-Style!
The scent of powdered sugar and freshly fried dough hanging in the humid New Orleans air… for my family, that’s the smell of vacation. A trip to the French Quarter isn’t complete without a stop at Café du Monde for their iconic beignets and a café au lait. But back home, those cravings would hit hard, clashing with our low-carb lifestyle. After countless batches and a kitchen dusted in almond flour, I’ve finally perfected it: a keto beignet that captures the magic of NOLA. These golden, fluffy pillows are tender on the inside, crispy on the outside, and ready to be showered in powdered sweetener. Now you can bring a taste of the Big Easy to your own kitchen, guilt-free!
Ingredients
• MAKES: 16 beignets (2 per serving) · PREP TIME: 15 minutes · COOK TIME: 30 minutes
• 1¼ cups / 140g (4.9 oz) blanched almond flour
• ¼ cup plus 2 teaspoons / 46g (1.62 oz) psyllium husk powder
• 2 tablespoons / 24g (0.85 oz) powdered erythritol, plus more for dusting
• 2 teaspoons / 8g (0.28 oz) baking powder
• ½ teaspoon / 3g (0.11 oz) sea salt
• 3 large egg whites
• 2 teaspoons / 10ml apple cider vinegar
• 1 cup / 240ml hot water
• Avocado oil or other high-heat oil, for frying
Instructions
1. Directions1. Prepare for Baking: Position an oven rack in the lower third of the oven and preheat to 350°F / 175°C. Line a large baking sheet with parchment paper or a silicone mat.2. Combine Dry : In a large bowl, whisk together the almond flour, psyllium husk powder, erythritol, baking powder, and sea salt. Break up any clumps until the mixture is uniform.3. Form the Dough: Add the egg whites and apple cider vinegar to the dry . Using a spatula, begin to mix while slowly pouring in the hot water. Stir just until a sticky dough forms. Do not overmix.4. Shape and Par-Bake: Transfer the dough to the prepared baking sheet. With wet hands to prevent sticking, shape the dough into an 8×8-inch square. Cut the square into 16 smaller, equal squares. Separate them slightly on the baking sheet and bake for 20 minutes, until puffed and lightly golden.5. Heat the Oil: While the beignets bake, pour 1 to 2 inches of oil into a deep skillet or Dutch oven. Heat over medium-high heat until a candy thermometer reads 370°F / 188°C.6. Fry to Perfection: Working in batches to avoid crowding the pan, carefully place the par-baked beignet squares into the hot oil. Fry for 2-3 minutes per side, until they are deep golden brown and crispy.7. Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Generously dust with powdered erythritol while they are still hot and serve immediately.
Nutritional Information
• Per serving (2 beignets):
• CALORIES: 58
• FAT: 4.2g
• PROTEIN: 3.3g
• TOTAL CARBS: 5.6g (0.2 oz)
• FIBER: 4.5g
• NET CARBS: 1.1g (0.04 oz)
• ERYTHRITOL: 1.5g (0.05 oz)
Pro Tips
• Use a light-colored psyllium husk powder (like Now Foods brand) to prevent the beignets from turning purple.
• A candy or deep-fry thermometer is essential for maintaining the oil at 370°F (188°C). Oil that’s too cool will result in greasy beignets, while oil that’s too hot will burn them.
• The dough will be sticky. Lightly wetting your hands with water or oil can make shaping the square much easier and prevent sticking.
• These beignets are best served immediately while they are still hot and crispy for the most authentic texture and flavor.
FAQ
Q: Why did my keto beignets turn purple
A: Your beignets may turn purple if you use a dark-colored psyllium husk powder. The recipe recommends using a light-colored brand, like Now Foods, to ensure the beignets have a traditional golden-brown color.
Q: Is a deep-fry thermometer necessary for this recipe
A: Yes, a candy or deep-fry thermometer is essential. Maintaining the oil at the correct temperature of 370°F (188°C) is crucial for achieving a crispy texture. Oil that is too cool will make them greasy, while oil that is too hot will burn them.
Q: How do I handle the sticky keto beignet dough
A: The dough is naturally sticky due to the psyllium husk. To prevent it from sticking to your hands while shaping, the recipe suggests lightly wetting your hands with water or oil.
Q: What makes these beignets keto-friendly
A: These beignets are keto-friendly because they use almond flour instead of traditional wheat flour and powdered erythritol instead of sugar. This results in a very low net carb count of just 1.1g (0.04 oz) per serving of two beignets.
Pro Tips
- Use a light-colored psyllium husk powder (such as Now Foods brand) to prevent the beignets from turning purple as the dough bakes.
- A candy or deep-fry thermometer is essential: hold the oil at 370°F (188°C). Too cool and the beignets go greasy; too hot and they burn before cooking through.
- The dough will be sticky — lightly wet your hands with water or oil when shaping the 8×8-inch square and cutting the 16 pieces.
- Do not overmix after adding the hot water; stir just until the sticky dough forms so the beignets stay light and fluffy.
- Serve the beignets immediately while still hot and crispy, dusted generously with powdered erythritol straight out of the oil.
Frequently Asked Questions
Can I make the beignet dough ahead of time?
The dough is best baked and fried fresh. You can par-bake the squares a few hours ahead and fry them just before serving for the crispiest result.
Why did my beignets turn purple?
Dark psyllium husk powder reacts that way. Use a light-colored powder and the beignets stay golden as they bake and fry.
Are these beignets keto-friendly?
Yes. Each serving (2 beignets) has 5.6 g total carbs and 4.5 g fiber — 1.1 g net carbs — with 1.5 g erythritol, 4.2 g fat, and 3.3 g protein.
Can I bake them instead of frying?
The recipe par-bakes then fries for the authentic texture. For a lighter version, the par-baked squares alone are still tasty, just without the crispy fried crust.
Recipe card below.
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A Taste of New Orleans, Keto-Style Beignets
Ingredients
Method
- Directions1. Prepare for Baking: Position an oven rack in the lower third of the oven and preheat to 350°F / 175°C.
- Line a large baking sheet with parchment paper or a silicone mat. 2.
- Combine Dry : In a large bowl, whisk together the almond flour, psyllium husk powder, erythritol, baking powder, and sea salt. Break up any clumps until the mixture is uniform. 3.
- Form the Dough: Add the egg whites and apple cider vinegar to the dry .
- Using a spatula, begin to mix while slowly pouring in the hot water.
- Stir just until a sticky dough forms.
- Do not overmix. 4.
- Shape and Par-Bake: Transfer the dough to the prepared baking sheet. With wet hands to prevent sticking, shape the dough into an 8x8-inch square.
- Cut the square into 16 smaller, equal squares. Separate them slightly on the baking sheet and bake for 20 minutes, until puffed and lightly golden. 5.
- Heat the Oil: While the beignets bake, pour 1 to 2 inches of oil into a deep skillet or Dutch oven.
- Heat over medium-high heat until a candy thermometer reads 370°F / 188°C. 6.
- Fry to Perfection: Working in batches to avoid crowding the pan, carefully place the par-baked beignet squares into the hot oil.
- Fry for 2-3 minutes per side, until they are deep golden brown and crispy. 7.
- Drain and Dust: Use a slotted spoon to remove the beignets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Generously dust with powdered erythritol while they are still hot and serve immediately.
