Keto hushpuppies (low-carb & gluten-free) bring the Southern seafood-joint classic back to the table – crisp golden rounds with a tender, cake-like interior, made with almond and coconut flour instead of cornmeal. A little onion, heavy cream, and egg keep the batter savory and light. They are best eaten hot from the fryer, gathered around the pot.
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 (4 oz) finely ground blanched almond flour
• 1 tablespoon / 7g (0.25 oz) coconut flour
• 1 teaspoon / 4g (0.14 oz) baking powder
• ½ teaspoon / 3g (0.11 oz) salt
• ¼ cup / 40g (1.41 oz) 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 (0.18 oz)
• Fiber: 2g
• Net Carbs: 3g (0.11 oz)
• 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 (30 ml / 1 fl oz) 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.
Pro Tips
- Hold the oil steady at 375°F / 190°C with a candy thermometer. Cooler oil makes the hushpuppies greasy; hotter oil burns the outside before the inside cooks.
- Mix the batter only until the dry and wet ingredients just come together – overmixing is what makes hushpuppies dense and tough instead of light and fluffy.
- Use a tablespoon-sized cookie scoop to drop the batter so every hushpuppy is the same size and fries evenly in the same 3 minutes per side.
- Do not overcrowd the pot – fry in two batches if needed so the oil temperature does not drop and the hushpuppies brown evenly.
- For a milder onion flavor, swap the finely chopped onion for 1 teaspoon of onion powder or 2 tablespoons of finely chopped green onions.
Frequently Asked Questions
Are these hushpuppies keto-friendly?
Yes – about 3g net carbs for two hushpuppies (5g total carbs minus 2g fiber), with almond and coconut flour replacing the traditional cornmeal.
Why are my hushpuppies dense and heavy?
The batter was likely overmixed. Stir the almond flour, coconut flour, baking powder, salt, onion, cream, and egg only until just blended – a few streaks are fine.
Can I bake these instead of frying?
The recipe is built for deep frying at 375°F / 190°C – that hot oil is what gives the crisp exterior and tender, cake-like interior the recipe promises.
How do I serve them?
Immediately, while hot and crisp. The recipe makes 10 hushpuppies, and they are at their best right out of the fryer.
Recipe card below.
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Keto Hushpuppies (Low-Carb & Gluten-Free)
Ingredients
Method
- 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.
- Mix the dry .
- In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
- 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.
- 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.
- 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.
- 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.
