Keto-Friendly Popovers

Recipe by Carolyn Ketchum

With just 2g of net carbs per serving, these popovers are likely to become a repeat favorite for those on a keto diet. They’re everything a popover should be: light, crisp, and buttery, plus quick to prepare. We’re thankful to Carolyn Ketchum — the writer and recipe developer behind the “All Day I Dream About Food” blog — for introducing them to us; we’ll take a cue from her and add herbs to our next batch!

10 mins
30 to 35 mins
50 mins
6 popovers
Keto-Friendly Popovers


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 425°F. Grease six wells of a muffin pan with pan spray. Divide 1 tablespoon of butter into 6 small pieces and place a piece in each well.

  2. Melt the remaining tablespoon of butter and set aside.

  3. In a blender or food processor, combine the egg, water, and cream. Blend until smooth.

  4. Add the flour, salt, and remaining melted butter and blend again until smooth. In the last few minutes of preheating the oven, set the prepared muffin pan inside to melt the butter.

  5. Once the butter has melted, remove the pan from the oven and carefully brush the butter up the sides of each well.

  6. Divide the batter evenly among the greased wells.

  7. Bake the popovers for 15 minutes without opening the oven door. Reduce the oven heat to 350°F and continue to bake until the popovers are uniformly golden brown, 15 to 20 minutes longer.

  8. Remove the popovers from the oven and let them cool in the pan for 10 minutes before removing and serving them.

  9. Store any leftover popovers, well wrapped, in the freezer. Defrost and reheat popovers before serving.

Tips from our Bakers

  • This recipe is easily doubled to make a dozen popovers, as pictured above. Simply double all of the ingredient amounts and follow the directions as written, using 12 wells of a standard muffin pan.