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Low Carb Popovers

Popping with taste

Nutrition Facts: Carbohydrates 4.8g
Yield: Serves 6


  • 1/2 cup gluten-free flour
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 cup heavy cream
  • 3/4 cup water
  • 1/2 tsp. salt
  • 1 Tbs. melted butter


  1. Preheat oven to 450 degrees F
  2. Combine all ingredients and pour into generously buttered muffin tins
  3. Bake for 20 minutes at 450 degrees F
  4. Turn down oven to 350 degrees F and bake 10-15 minutes until golden brown

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(Page 1 of 1, 3 total comments)


Since I've lived low carb since 2003, it really upsets me to see everyone in the world tagging recipes like this as Low Carb.... it is OBVIOUSLY not low carb AT ALL. Wheat Flour is not low carb in any world.

posted Jan 10th, 2018 10:23 am



I agree with the previous poster. This is not a low-carb recipe. Sub almond flour or more possibly soy flour to make a low-carb popover. I was hopeful I could use the 7-day meal plan as a diabetic, but I clearly can't trust these to all be low-carb recipes.

posted Feb 13th, 2013 9:19 pm



This is NOT low-carb! 1 cup of flour (wheat- based) and some kind of gluten-free flour does not make this low-carb. It would have to be a high-protein based flour (e.g. soy, almond, quinoa) for this to be low-carb.

posted Nov 19th, 2011 6:19 am


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