Every now and then I want to enjoy either a savory or sweet morning popover. I recorded this as “a recipe for two” because there are only two people now living at my home. So sometimes I may adapt my recipes here accordingly or based on the number of days I want to eat leftovers, which are usually about two.
I must admit that I did not know what popovers were until I watched a Martha Stewart broadcast, “Martha Bakes”—a favorite telecast of this home cook–where I watched her make this oddly named and shaped bread and was totally fascinated.
Upon researching, I learned that the “popover is a light roll made from egg batter and is the American version dating back to the 1850’s of England’s famous Yorkshire pudding from the 17th century.
Anyway, I first made a batch of popovers earlier this year, after ordering my very own popover pan via Amazon, though an ordinary muffin pan can also get the job done. Believe me when I say, I was excited about the prospect of seeing these popovers come to life by my own hands and in my very own kitchen. I welcomed the challenge.
Both Martha Stewart’s recipe and this special pan worked beautifully—my first popovers were golden brown and popped up (e.g. like that one above), though they do have a tendency to deflate a little bit, so it’s best to enjoy them immediately, fresh out of the oven.
Despite my recent diet and lifestyle changes, I found myself craving these delightful looking and savory rolls once again. So, I set out only today to recreate this popover recipe with a few different ingredients to make them low carb and keto-friendly.
I adapted the Martha Stewart recipe only where the flour and milk were concerned to using a nut flour as well as a sugar free sweetener where sugar was required. However, whole milk would have also worked for my recipe being I’m not dairy free but was rather out of the organic milk I usually buy.
Interesting enough, these popovers take less time to bake–about 15 minutes. With the use of nut flour, I found I had to use a bit more leavener (i.e. baking powder and baking soda) to encourage the batter to rise, puff up and stay tender. Needless to say, my popovers also took on an odd shape–resembling more of long stem mushrooms. 🙂 Nevertheless, much like the traditional popovers–and despite their odd mushroom or muffin-like shape–my popovers were also big, light, and fluffy. But most of all, they were delicious.
NOTE: I do intend to continue to work with this recipe in my test kitchen to see how and if I can give it that big and fluffy popover rise like that when using denser white flour. Maybe a combination of flours or using a tad bit more? 🤔
Keto and Low Carb Popovers
My Keto-Friendly Popover Muffins For Two
This recipe is for bread lovers, especially those on a low carb or Keto diet and who are looking to enjoy a good popover.
Ingredients
- 1/4 cup Almond Flour
- 1/2 tbsp Baking Powder
- 1 tsp Baking Soda
- Pinch of Salt
- 3 tbsp Swerve Powdered Sweetener
- 3/4 cup Unsweetened Almond Milk
- 1 Egg large
- 1/2 tsp Coconut Oil for greasing the pan
Instructions
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Preheat the oven to 400 degrees.
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In a bowl, whisk together all of the above ingredients.
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Pour the batter, almost to the top but leaving a little room, into the hot, coconut oiled pan.
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Bake for 15 minutes or until puffed or popped up and golden brown.
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Use the top rack but lower it down a bit to avoid over darkening.
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Serve immediately while warm.
Recipe Notes
Whenever possible, choose organic ingredients.
Keto and Low Carb Popovers
