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THIS IS A GUEST POST Courtesy of Debbie Kotchey @deb.makes.lowcarb.delish.

NOTE: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

One cup of mix equals approx. 125g.


1 1/4 C MULTI-USE PASTA MIX (156g)

3/4 C Almond Milk (180g)

3 Large Eggs (150g)

1/4 C Half & Half (60g)

2 T Melted Butter (slightly cooled)


1. Preheat the oven to 425°F and spray the bottom and sides of your popover pan with cooking spray.

2. Add the milk, eggs, half & half, and Pasta Mix to a Nutrabullet or small food processor, pulsing and blending just until mixed.

3. Add the butter and blend again. The batter will be thick.

4. Scoop the blended popover batter into each cup of the popover pan, filling them about 2/3 full.

5. Place the filled popover pan into the preheated oven and bake at 425°F for 15 minutes.

6. After 15 minutes reduce the oven temperature to 350°F without opening the oven door.

7. Continue baking for an additional 20-25 minutes, or until the popovers are puffed up, golden brown and crispy.

8. Once done, remove the popovers from the oven and immediately transfer them to a wire rack to cool slightly.

9. Serve warm and enjoy the deliciousness! They're also excellent filled!

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