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 ⅔ - 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:
Low Carb Hush Puppies
Ingredients
- 4 tablespoon Butter Softened, plus extra for greasing the pan
- 3 oz Cream Cheese Softened
- 4 Eggs
- ⅓ cup Coconut Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 3 tablespoon 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.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
Robin R says
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! 😍
Sabra says
Thanks so much for the review! I will have to try that next time I make them 🙂
Andrea says
Would I be able to add some cheddar to these without messing them up?
Sabra says
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!
Rose says
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.
Janice says
Mine were flat as pancakes. I put in freezer for 10 min, baked in oven, followed recipe exactly. Any ideas?
No says
Yeah this recipe doesn’t work in the slightest. Something serious is missing. I have soup after 30 min in freezer.
Sabra says
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.
diana says
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!
Sabra says
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!
Melani says
OMG! My husband tasted these, and asked “Where have these been all my life?”!!!!!!! You don’t specify egg sizes. Our eggs are jumbo and I added about 3/8 cup of flax meal for a bit if “cornbread texture” and the batter made 24 mini muffins. I didn’t change anything else about the recipe. My oven may be hot, too, because on top rack they were done in half the time. Next time I think I’ll add a bit of parsley flakes. Kudos for a great recipe!
Sabra says
So glad that they were a hit Melani! Thanks for the review 🙂
Allen says
I made these following the recipe but my batter looked a tad dry so I added a tablespoon or two of half and half. I live in Florida and it happens when I use coconut flour sometimes. I also added some cornbread flavoring. They look great coming out of the oven in my mini-muffin cups. I used a silicon tray that I have used for fat bombs, so they are bite-sized and 25 minutes at 375 degrees f was perfect. They have a slight coconut flavor, even with the extract, but I like it. Thank you!
Joe Foster says
Made some tonight for the first time. It came out great. I made a few changes of my own. I hate onions, so I won't put them in anything but a trash can! I used a tablespoon of Tony Cachere's seasoning instead, and a little more would have been even better. The next time, I may try some paprika, too. Even so, they came out great. I used almond flour and put some psyllium husk powder with that to help hold them together. I only made six since I was using a regular muffin pan, but they were really good. Two was all I could eat. I used your keto fish recipe for the first time to fry some flounder, and that came out great, too. Excellent recipes.
Katie Schweiss says
Just wanted to tell you that this recipe is the BOMB in a babycakes mini cake pop maker - takes so little time!
Kayla says
How should these be stored after being made?? Do they have to be refrigerated?? Also DELICIOUS!!
Sabra says
Hi Kayla! So glad that you liked them! I do recommend storing them in the fridge just to be safe. Hope that helps 🙂
Katie Schweiss says
This recipe works great in a cake pop or donut hole maker - that's what I use. I also use a few drops of cornbread flavoring from Ooo Flavors - really ups the 'hush puppy' taste!
Brandy says
I just made these and some of them I added a jalapeño on top to see how they turn out! I haven’t tried them yet figured crossed!
Josh says
I'm going to be trying this as corn dog batter tonight. We'll see how it turns out!
Karen says
I made these in the air fryer. Not bad. Not quite the same texture as hush puppies but still good.