Ingredients
• 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
Directions
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. |
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