Delicious Coconut Flour Popovers

I’ve made these coconut flour popovers several times over the past year, and the verdict is this: they make a fun, tasty canvas for butter and honey (or jam if you’re so inclined), but they are quite different from wheat flour popovers, so expectations should be adjusted.


Yield: 6 popovers


  • 1 tablespoon unsalted butter for ramekins
  • 4 large eggs
  • ½ cup whole milk*
  • ¼ teaspoon sea salt
  • 4 tablespoons coconut flour


  1. 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.
  2. Place the eggs, heavy cream and salt in a mixing bowl. Whisk to incorporate. Add the coconut flour and whisk until smooth. Allow to rest a couple of minutes.
  3. Divide the mixture among the prepared ramekins. Bake until puffed and golden, about 25 minutes.
  4. Run a sharp knife along the edges of the popovers, then release them from the ramekins. Serve immediately, with butter and honey.


  • *Use coconut milk for a Paleo version.
  • Recipe adapted from Comfy Belly.

Nutrition Per Serving

Serving size: 2 popovers; Calories: 194; Fat: 13g; Saturated fat: 6g;Carbohydrates: 7g; Sodium: 325mg; Fiber: 3g; Protein: 11g

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