These Keto Hush puppies are made with almond flour, coconut flour, jalapeños, eggs and are fried in oil.
When I made these Keto Hush Puppies, I was shocked at how good they tasted. If you happen to be on a Keto diet, almond flour is your best friend. These hushpuppies are so versatile, tasty, and packed with protein. Make sure to start heating up the oil as you are prepping as it always takes very long to warm up. When you finish making them, you will want to serve immediately. Southern food reminds me of my time living in Texas. I lived in San Antonio, Texas for 5 years and nothing tasted better than good southern food.
These Keto Jalapeño Hushpuppies are the real deal and only take about 20 minutes to make. If you want to indulge but not eat carbs, I highly recommend making these.
If you love this recipe, feel free to try my Keto Biscuit and Gravy.
What you will need:
Candy Thermometer: This is essential when it comes to deep frying. You need to maintain the temperature to the EXACT degree.
Almond Flour: This ingredient is essential when it comes to the keto baking.
Coconut Flour: Both Coconut flour and almond flour are awesome when it comes to keto baking. The coconut flour has a stronger coconut taste, but it adds a great flavor to these hushpuppies.
How to make Keto Jalapeño Hushpuppies
Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour 3 inches of oil and set over medium high heat. Heat the oil to 375°F.
In a medium-sized bowl, stir together the almond flour, coconut flour, baking powder, salt, jalapeños, whipping cream and finally, the beaten egg. Do not overmix.
Drop a tablespoon size ball of batter into the oil. Fry for 3 minutes, then use a slotted spoon to flip and fry for another 3 minutes, until golden brown on all sides.
Use slotted spoon to remove hushpuppies from the oil and place on a plate lined with paper towels.Print