Adapted from This Mom’s Menu’s “Low Carb Hush Puppies”
These hush puppies are light, fluffy, and flavorful. Low-carb and baked, they’re a healthier take on the original, but still feel indulgent. They take on the more traditional shape if you use a 24-hole mini muffin tin, but they still taste perfectly delightful in a more bisquit-y shape if you use a 12-hole muffin tin (which is all I had to hand). I developed my take on this recipe in order to serve as an accompaniment to fried frog’s legs and garlicky green beans, and they would be wonderful with any other kind of fried seafood, like southern fried catfish!
4 TBSP butter, softened, plus extra for greasing the muffin tin
3 oz cream cheese, softened
1/3 cup coconut flour
1 tsp baking powder
½ TBSP garlic powder
½ TBSP onion powder
½ tsp salt
¾ tsp cayenne pepper
2 scallions, very finely sliced
Preheat the oven to 375F and generously grease a 12- or 24-hole muffin tin* with butter.
Mix the butter and cream cheese in a medium-sized mixing bowl until smooth, preferably with a hand mixer, using a butter knife to scrape the mixture out from the middle of the beaters. Add the eggs and mix again until smooth. Add the coconut flour, baking powder, seasonings, and scallion; mix again until smooth.
Evenly distribute the batter into the muffin tin and bake for 15-20 minutes, until the tops of the hush puppies are golden brown. Allow to cool for a minute, then remove, using a butter knife to help coax them out of the muffin tin if necessary.