My mother used to make us popovers growing up. This is a treat, one I know not everyone has ever tried. They are a light hollow muffin, that’s heavy on the egg. They make a great side with spaghetti, or a good breakfast on-the-go treat. My issue was taking a recipe that included flour and making it healthier.
Popovers usually only call for a couple of ingredients. The recipe I have written on an old card, copied from my mom, simply requires 2 eggs, a cup of flour, a cup of milk, and some salt. You mix all of that, pour it into the cups of a greased 6 cup muffin pan, and bake for 20 minutes. Sometimes we added Italian seasoning and cheese before we baked them. I wanted some with less carbohydrates, and for them to taste as close as possible to these.
Almond Flour Popovers were the first alteration that I attempted. The recipe is the same, but I swapped out flour for almond flour. It worked, but not something I’d care to eat again. You could taste the almonds in the flour very strongly, something I found off putting considering how eggy popovers taste. But that’s me, I don’t want to warn you off. Who knows, you might like this combo. You’d really have to try it to be sure.
Coconut Popovers were my next attempt. I used 4 eggs, 1 tablespoons of coconut flour (with alternative flour varieties often you will use quite a bit more, or less, than you would with normal white flour), 1/2 cups milk, and a pinch of salt. These I baked at 415 for around 20 minutes in the same greased muffin pan. They were better, but ended up a bit wetter than my mom’s original popovers. My solution to this lead me to my final, and favorite version.
Coconut-Tapioca Popovers turned out perfect. I used the recipe from the previous paragraph, but added a tablespoon of tapioca flour (aka tapioca starch). This does have more carbohydrates than coconut flour, but since its such a small amount I didn’t feel it was something to worry about. These turned out perfect. There was only one final issue…next time I need to double the batch!