These Low Carb Hush Puppies have all the flavor that you would expect from a traditional hush puppy, without the carbs!
If you ask me, hush puppies are the best part of seafood restaurants. No fried fish meal is complete without them.
Ingredients and substitutions:
- Butter – You can substitute ghee or coconut oil, but be warned you will loose some of the flavor. If you sub with coconut oil, I recommend using butter flavored coconut oil so they don’t come out to coconutty 🙂
- Coconut Flour – If you want, you can use almond flour. Since almond flour and coconut flour don’t substitute 1:1, you will probably need between 2/3 – 1 cup of almond flour.
- Onion – You can substitute extra onion powder or dried minced onion for the fresh onion.
- I don’t recommend substituting any other ingredients in this recipe
Cooking method
I opted to bake these in the oven instead of frying them. Coconut flour is super absorbent and it sucked up way too much oil when it was fried. I actually prefer baking them anyway because it cuts down on the mess, and I can make a bunch of them at once without babysitting a skillet.
I also recently updated the recipe instructions to bake them in a mini muffin pan. Originally I recommended chilling the dough, then scooping them onto a cookie sheet and baking. But they didn’t turn out as round and many readers complained that they were too flat.
If you prefer, you can still prepare them that way. But, I also find that baking them in the mini muffin pan makes the portions more even and thus the macros more accurate.
Be sure to check out these other great recipes from This Mom’s Menu:
Low Carb Hush Puppies
Ingredients
- 4 tbsp Butter Softened, plus extra for greasing the pan
- 3 oz Cream Cheese Softened
- 4 Eggs
- 1/3 cup Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 3 tbsp Onion Grated or Very Finely Sliced
- pinch Salt
Instructions
- Preheat the oven to 375 degrees F and grease a 24 cavity mini muffin pan with butter or nonstick spray.
- Combine the butter and cream cheese in a medium bowl, using a hand mixer until its a smooth uniform consistency.
- Add the eggs and mix again.
- Next, add the coconut flour, baking powder, seasonings and onion. Mix well.
- Evenly distribute the batter into the prepared mini muffin pan.
- Bake for 25-30 minutes until golden brown. Allow to cool for a few minutes before removing them from the oven.
These hush puppies were SOOOOO good, the recipe is definitely a keeper! I wanted to see how they’d come out pan fried, similar to a pancake, and they were delicious! I’ll try baking them next time for a change of pace Thank you! 😍
Thanks so much for the review! I will have to try that next time I make them 🙂
Would I be able to add some cheddar to these without messing them up?
Hi Andrea 🙂 I think you could definitely add some shredded cheese without any problem at all!
If you try it, let me know how it turns out!
I love the cheddar bay biscuits from Red Lobster and these tasted very similar. They did flatten out a bit more but like I care LOL! They were delicious. I forgot to add the cheese to the mix before I baked so I just sprinkled a little bit of cheese on top. Though it would have tasted better in the biscuit probably it was still really good.
Mine were flat as pancakes. I put in freezer for 10 min, baked in oven, followed recipe exactly. Any ideas?
Yeah this recipe doesn’t work in the slightest. Something serious is missing. I have soup after 30 min in freezer.
Sorry to hear that it’s not thickening up for you, You could add some extra coconut flour, about 1 tbsp at a time until you get a batter like consistency and then bake them in a mini muffin pan.
when I was a child, my granddaddy owned and operated a regionally famous BBQ restaurant. He smoked whole pigs over a hardwood fire for 24 hours in a cinder block smoke house behind the restaurant. He grew his own hot peppers in a garden out back and used them in everything, his own hot pepper vinegar, his signature Eastern NC BBQ sauce, his Brunswick stew, etc. The cracklin’s from the crisped up pork skins were amazing.
But he was also famous for his ‘”cornbread”, which he made instead of hush puppies. He took basically a hush puppy batter, added in some bits of fresh cracklin’, some tiny pieces of hot pepper, a few corn kernels, and grated onion, and then fried them flat like pancakes on a griddle greased with pork fat. This looks just like the type of recipe that would make those fantastic griddle cakes. I’m going to use your batter, add in his bits of cracklin’ (I’ll use crumbled crispy bacon bits), onion, and jalapeno, and see how it works!
Diana, you are making my mouth water with your description of your grandpa’s restaurant. It sounds DELISH! I can’t wait to hear how these turn out for you!