Coconut flour keto popovers are fluffy and delicious. They are wonderful for breakfast with sweet butter, honey or jam.
These popovers are so delicious. They are light and airy and have a mild, pleasant taste. They are wonderful with sweet butter, honey or jam.
I make these keto popovers with coconut flour. Coconut flour is an excellent flour substitute. It takes some getting used to, but once you get the hang of it, it’s a delightful flour to bake with.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty bread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Butter: I use it for greasing the ramekins. I prefer using unsalted butter.
Eggs: I use large eggs in most of my recipes, this one included.
Milk: I use whole milk. You can use thoroughly mixed full-fat coconut milk instead. Heavy cream might also work in this recipe.
Salt: I use sea salt. If you use kosher salt, you can use a little more.
Coconut flour: Try to measure it by weight if you can. It’s very absorbent, so each extra gram makes a difference. Too much of it can result in dry baked goods.
How to make keto popovers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You simple mix the ingredients in the order listed. There’s no need to use two different bowls for dry and wet ingredients – simply mix everything in one bowl.
2. Next, you divide the mixture between six buttered ramekins.
3. Now bake the popovers until puffed and browned, about 20-25 minutes in a 450°F oven.
Do they taste like the real thing?
No, they don’t. I do love them and make them often for my family. But before you make this recipe, do keep in mind that they are quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour baked goods, these keto popovers are slightly eggy. They rise in the oven as they bake, but not as much as classic popovers.
My first version deflated badly when I took it out of the oven. So I increased the coconut flour amount and subsequent versions did not deflate too much.
Most importantly in terms of expectations, these popovers don’t have the crisp outside and soft, hollow inside typical to classic ones. Rather, they are soft all over.
I do like them a lot, and my kids have requested them many times since I first made them. So I don’t think you’ll be disappointed if you decide to make them. Just keep in mind that they are different than the real thing.
How to store keto popovers
Once completely cooled, you can store them in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power, 10 seconds for each of them. You can also freeze them in freezer bags for up to 3 months.
How to serve them?
More breakfast recipes with coconut flour
You should definitely try these tasty coconut flour pancakes. They are a bit on the delicate side, but they are delicious. And these coconut flour muffins are an absolute delight. They are so wonderfully fluffy!
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Coconut Flour Keto Popovers
- 1 tablespoon unsalted butter for ramekins
- 4 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon sea salt
- 4 tablespoons coconut flour (1 oz)
- Preheat oven to 450 degrees F. Generously butter six small (1/3 cup) ceramic ramekins, or 6 muffin liners. Make sure you grease the bottom – otherwise they tend to stick.
- Place the eggs, milk and salt in a mixing bowl. Whisk to incorporate. Add the coconut flour and whisk until smooth. Allow to rest a couple of minutes.
- Divide the mixture among the prepared ramekins. Bake until puffed and golden, 20-25 minutes.
- Run a sharp knife along the edges of the popovers, then release them from the ramekins. Serve immediately, with butter and honey.