Comments on: Gluten Free Paleo Low Carb Keto Nut Free Popovers

By: Brenda

Brenda — Mon, 13 Mar 2023 14:13:21 +0000

In reply to Ruth. These aren't traditional popovers made with gluten so poking a whole will help make them hollow in the center.

By: Ruth

Ruth — Sun, 12 Mar 2023 19:50:08 +0000

Popovers are supposed to be hollow. Why do you suggest poking them? I look forward to trying the recipe!

By: Brenda

Brenda — Thu, 31 Mar 2022 10:25:18 +0000

In reply to Nina. I've not tested that to be sure how much.

By: Nina

Nina — Wed, 30 Mar 2022 16:42:41 +0000

Can you sub meringue powder for egg white protein powder?

By: Brenda

Brenda — Wed, 12 Jan 2022 14:29:15 +0000

In reply to Roya. Can I ask the protein powder you used?

By: Roya

Roya — Wed, 12 Jan 2022 01:12:36 +0000

This did not work at all. I follow the recipe to a T! Within 30 to 45 seconds of coming out of the oven they collapsed. And they were green inside and super dense eggy. It tasted horrible. I also tried them immediately out of the oven before they had a chance to deflate. Even then in its inflated position, they were very dense and tasted terrible.

By: Michelle

Michelle — Mon, 18 Jan 2021 00:34:48 +0000

In reply to Fredi. I just made them and have the same issue. Nothing like bread inside and hollow. Greenish tint. Any advise on these coming out like bread?

By: Steve

Steve — Sat, 26 Dec 2020 18:30:13 +0000

They do look like a popover when it comes out of the oven — then 10 seconds later they all collapse. Additionally, they taste nothing like a traditional popover — way too eggy — and way too dense. Thanks for submitting the recipe though for us to try.

By: Fredi

Fredi — Mon, 17 Aug 2020 20:31:12 +0000

I am so sorry. I made them just like you said and they rose beautifully and looked great but were green when I broke them open and I didn’t like them at all. Personal preference, I’m sure. But now I have egg white protein and a popover pan.

By: Brenda

Brenda — Sat, 08 Aug 2020 15:58:21 +0000

In reply to Laurie. Nothing but the whey in place of it. I did try none at all and just used 2 tbsp coconut flour and they were dry and dense, no rise.

By: Laurie

Laurie — Fri, 07 Aug 2020 23:08:01 +0000

What other things beside whey, have you tried in place of the egg protein?

By: Brenda

Brenda — Fri, 07 Aug 2020 11:39:27 +0000

In reply to Claire. Yes it's the whey, the same thing happened to me when i tried whey. They will deflate a tiny bit, but they seem to stay pretty high when using the egg white protein powder.

By: Claire

Claire — Thu, 06 Aug 2020 15:31:27 +0000

HI Brenda,
Mine deflated after poking them with a toothpick. They had a lot of rise before.
I used whey protein instead of egg protein. Could that be the reason? Or are they meant to deflate?

By: Brenda

Brenda — Thu, 06 Aug 2020 12:45:50 +0000

In reply to Deborah Archambault.

I forgot to link the egg white brand I used, I added it now. The coconut flour is linked in the ingredients. Here’s the egg protein powder I used:https://amzn.to/3khg6Ug

By: Brenda

Brenda — Thu, 06 Aug 2020 12:43:08 +0000

In reply to Dorlis Grote. I tried the recipe without it, just using coconut flour and they never rose at all.