Keto Popovers


• 2 tsp Xanthan Gum
• 1¼ cups almond flour
• 2 tsp baking powder
• 1 tsp salt
• 1 cup water
• 2 tsp cider vinegar
• 3 egg whites
• 2 tbsp Butter softened for greasing the pan


Preheat the oven to 350°F
Mix the dry ingredients in a large bowl. Bring the water to a boil.

Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don’t over mix the dough, the consistency should resemble loose Play-Doh.

Spoon equal amounts of batter into a well greased popover pan or muffin tin.

Bake on lower rack in the oven for 50–60 minutes. They should be a deep golden brown when done.

Makes 6 Popovers

I discovered this recipe through a happy accident. I was trying to make keto bread but wanted to change some ingredients from the common keto breads I found online.

Instead of rolls the bread puffed up inside and was hollow. So, I thought, this would make a great popover if it puffed up enough when using a popover pan.

It worked! and the result is something that is very close to a standard regular flour popover. It’s almost as tall and has a wonderfully nutty flavor from the almond flour.

To top it off each popover has only 3 grams of net carbs.

I hope you give it a try.

Nutrition Facts
Serving Size (89 g)
Servings Per Recipe 6
Amount Per Serving
Calories 184 Calories from Fat 135 (73%)
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 2.8 g 14 %
Monounsaturated Fat 1.6 g
Polyunsaturated Fat 8.5 g
Trans Fat 0 g
Cholesterol 10 g 3 %
Sodium 573 mg 24 %
Potassium 28 mg 1 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 3 g 12 %
Sugars 1 g NA
Protein 6 g 12 %
Vitamin A 2 %
Vitamin C 0 %
Calcium 12 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


7 responses to “Keto Popovers”

  1. […] Here’s a link to my Keto Popovers recipe […]

  2. Frances Alward Avatar
    Frances Alward

    Mine came out mushy on bottom ,I baked a long time

    1. ketokooking Avatar

      Hi Frances,

      One technique for this problem is to preheat the muffin pan when you preheat the oven. Pouring the batter into a hot muffin pan starts the cooking immediately. You just have to be super careful with the hot pan.

      Let me know if you give it another try!

  3. Tried this recipe and likewise the bottoms were all under cooked. Pre-heated pan for a few minutes prior to filling and placing in over.

    1. ketokooking Avatar

      Hi Steve,

      My popover tin is dark in color. Is yours the same? If so, it could be my oven runs hotter than yours. Perhaps try increasing the temperature to 375F and place the cold tin in the oven the moment you turn on the oven. That way the tin will be as close to 375F as possible when filling it with the dough. Please let me know if you try this again. Thanks for your comments!

  4. WASTED! Please delete or fix recipe. Like the others, mine wasn’t even cooked inside. Apparently, a step or ingredient or oven temp or ? is wrong.

    1. Daisy, I’m sorry the recipe is not working out for you. I’m not a professional chef. I developed this recipe in my home kitchen and this is how it turns out for me. If yours are not cooked I suggest increasing your oven temperature to 375F or even 400F. It could be my oven runs hotter than yours. You can also try pre-heating your popover tin before spooning in the batter so the pan is as hot as possible when baking. Please let me know if you try this again and what you did to fix my recipe.

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