I love popovers. LOVE THEM. The eggy-wonderful-hard-to-describe-texture-and-taste of a real, honest, popover. Slathered in butter or cheese… Mmmmm. Once going keto, I thought I was going to have to give up so many of my favorites like candy bars, pizza, stromboli (recipe coming soon, btw), and yes, POPOVERS! Well, I was wrong.
Seems like I’ve been saying that a lot lately…
So, if you are like me and miss popovers – or maybe never have tried to make them before – WAIT NO LONGER!! The solution is HERE!
Keto Popovers (makes 8).
- 3 tablespoons arrowroot flour (or inulin if you have it for even lower carbs)
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 4 large eggs, room temperature – VERY IMPORTANT – DO NOT USE COLD EGGS!
- ¼ cup heavy cream*
- ¼ cup water
- 1 tablespoon butter
- *can substitute ½ cup alternate milk for the cream and water
DO NOT PREHEAT OVEN YET.
In your blender or food processor, put in the eggs and pulse to combine.
Split the butter evenly between your muffin tin or popover pans (between 1/4 and 1/2 tsp each)
Once preheated, place the pan in the oven for about 5 minutes or until the butter starts to bubble.
Remove from the oven and quickly pour batter into each cup, filling about 1/2 way.
Bake for 15 minutes – RESIST THE TEMPTATION TO CHECK THEM!! – then turn the oven temperature down to 350F and bake for another 15 minutes or till the popovers are golden and puffed. Once you’ve reduced the temp for about 10 minutes, it is safe to check them.
Eat hot with butter or cheese, cream cheese, whipped cream, or whatever floats your boat!
Nutritional information per popover (based off my ingredients, double-check your values!) – Calories: 71, Protein: 3.6, Fat: 5.6, Carbs: 1.7, Fiber: 0.7, Net Carbs: 1.0