Low-carb turnip tots are golden, poppable bites with none of the potato. Shredded turnip, ground pecans, and parmesan bind with whipped egg white into light, airy tots that bake crisp. Snackable at 3 g of carbs, they come out of the oven in about 25 minutes.
Your New Favorite Low-Carb Snack!
Say goodbye to frozen aisle guilt and hello to your new go-to snack! These incredible turnip tots capture the crispy, savory satisfaction of classic tater tots but with a healthy, low-carb twist. Made with shredded turnip, rich parmesan, and nutty pecans, they bake up into golden, bite-sized morsels of perfection. They’re a fantastic all-in-one snack, perfect for packing in a lunchbox or enjoying on the go!
Ingredients
• 46 g (1.62 oz) / 3 tbsp raw egg whites
• 26 g (0.92 oz) / 2 tbsp mayonnaise, such as Hellman’s
• 21 g (0.74 oz) / ¼ cup shredded raw turnip
• 12.3 g (0.43 oz) / 1 tbsp walnut oil
• 8 g (0.28 oz) / 1 tbsp finely ground pecans
• 6 g (0.21 oz) / 1 tbsp shredded block-style parmesan cheese
• Salt and black pepper, to taste
• Pinch of garlic powder, optional
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.2. In a clean bowl, whip the egg whites until stiff peaks form. This is key to a light, airy texture.3. In a separate, larger bowl, combine the mayonnaise, shredded turnip, walnut oil, ground pecans, and shredded parmesan. Season with salt, pepper, and garlic powder, if using. Mix until well combined.4. Gently fold the whipped egg whites into the turnip mixture until just incorporated. Be careful not to overmix and deflate the egg whites.5. Drop teaspoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.6. Bake for 20-25 minutes, or until the tots are golden brown and cooked through. Let them cool slightly before serving.
Nutritional Information
• A Healthier TotThese turnip tots are a fantastic alternative for anyone following a low-carb, ketogenic, or gluten-free lifestyle. By swapping potatoes for turnips, you significantly reduce the carbohydrate and sugar content while still getting a satisfying, savory snack packed with healthy fats from the walnut oil and pecans.
Pro Tips
• For extra crispy tots, squeeze the shredded turnip in a paper towel to remove as much excess moisture as possible before mixing.
• Use a small cookie scoop or a measuring spoon to create uniformly sized tots, which ensures they all bake evenly.
• Be gentle when folding in the whipped egg whites. The goal is to keep the air you whipped into them for a lighter texture.
• Serve with your favorite low-carb dipping sauce, like a sugar-free ketchup or a garlic aioli.
FAQ
Q: What do turnip tots taste like
A: Turnip tots have a mild, slightly nutty, and savory flavor from the parmesan and pecans. They are less starchy than traditional potato tots but offer a wonderfully crispy and satisfying texture, making them a delicious low-carb snack.
Q: How do I make my turnip tots extra crispy
A: The key to extra crispy turnip tots is removing excess moisture. Before mixing your ingredients, place the shredded turnip in a paper towel or cheesecloth and squeeze out as much liquid as possible. This helps them bake up golden brown and perfectly crisp.
Q: Can I make these keto turnip tots ahead of time
A: Yes, you can store baked turnip tots in an airtight container in the refrigerator for up to 3-4 days. For the best crispy texture, reheat them in an oven or air fryer at 350°F (175°C) for a few minutes until warmed through.
Q: Are there any substitutions for the pecans or walnut oil
A: Absolutely. You can substitute the finely ground pecans with almond flour for a similar nutty texture. For the walnut oil, avocado oil or melted butter are great alternatives that will still result in a fantastic gluten-free and keto-friendly snack.
Pro Tips
- Squeeze the shredded turnip in a paper towel before mixing — removing that excess moisture is what lets the tots crisp up instead of steaming.
- Whip the egg whites to stiff peaks and fold them in gently at the end; the air you whip in is what makes the tots light rather than dense.
- Use a small cookie scoop or measuring spoon for uniform mounds so every tot bakes at the same pace, spaced about an inch apart on the sheet.
- Ground pecans and shredded block parmesan give the tots their savory crunch — grind the pecans fine so they distribute evenly through the mixture.
- Let the tots cool slightly before serving; they firm up as they cool and hold together better on the way to your mouth.
Frequently Asked Questions
Can I make these turnip tots ahead of time?
Yes — bake them, refrigerate for up to 3 days, and re-crisp in a hot oven or air fryer. They can also be frozen after baking and reheated straight from frozen.
Are turnip tots really keto?
Much more than potato tots — one serving has 3 g of carbs and nearly 40 g of fat, with turnips doing the work potatoes usually do.
Can I use frozen shredded turnip?
Fresh is better, since frozen turnip holds extra water that fights crisping. If using frozen, thaw it first and squeeze out as much moisture as you can.
What can I serve with the tots?
Keep it keto with a dip like mustard-mayo or a little sour cream — and keep additions small so the 3 g carb count stays where it is.
Recipe card below.
More Recipes You’ll Love
- Easy Low-Carb Beef and Eggplant Skewers
- Creamy Tuscan Chicken
- Grandma Ida Mae’s Keto Skillet Cornbread
Low-Carb Turnip Tots
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. 2.
- In a clean bowl, whip the egg whites until stiff peaks form. This is key to a light, airy texture. 3.
- In a separate, larger bowl, combine the mayonnaise, shredded turnip, walnut oil, ground pecans, and shredded parmesan.
- Season with salt, pepper, and garlic powder, if using.
- Mix until well combined. 4. Gently fold the whipped egg whites into the turnip mixture until just incorporated. Be careful not to overmix and deflate the egg whites. 5.
- Drop teaspoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart. 6.
- Bake for 20-25 minutes, or until the tots are golden brown and cooked through.
- Let them cool slightly before serving.
