Keto Cottage Cheese and Dill Popovers The Best Recipes

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Keto Cottage Cheese and Dill Popovers

"Popovers are great for breakfast, lunch, dinner, or even a snack, and this version is gluten free! They are easy to make and they appease even the pickiest of eaters. My favorite ingredient paired with dill is small-curd cottage cheese. It may not sound appetizing when you hear it... but believe me, it is good! I first learned about pairing these 2 ingredients in cooking school when we made cottage dill bread. I was hooked forever."

Ingredients :

• 3/4 cup small-curd cottage cheese
• 1 tablespoon chopped fresh dill
• 1 tablespoon minced onion
• 3 eggs
• 1 3/4 cups gluten-free baking flour (such as Gluten Free Mama almond or coconut blend)
• 1/4 teaspoon xanthan gum
• 1 1/4 cups milk
• 2 tablespoons butter, melted
• 1 teaspoon salt
• cooking spray

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix cottage cheese, dill, and onion together in a small bowl. Set aside.
• Add eggs, flour, xanthan gum, milk, and butter, in that order, to a blender. Blend for 15 to 20 seconds. Scrape down the sides of the blender to incorporate any dry ingredients. Add cottage cheese mixture. Gently pulse just enough to blend in. Scrape down with a rubber spatula to make sure all ingredients are evenly incorporated.
• Generously spray a popover pan with cooking spray. Fill each cup about 3/4 full of batter.
• Bake in the preheated oven for 32 to 35 minutes. Do not open the oven while baking. Use the cooking light if you need to check on the popovers; opening the oven will make the popovers deflate and get soggy.
• Quickly pierce the side of each popover with a sharp knife. Remove from the pan and place on a cooling rack. Serve warm.

Notes :

• Popovers are super easy to make if you follow these very simple rules: 1) Use a popover pan or a cupcake pan. 2) Don't overblend the batter. 3) Once you put the popovers into the oven, do not open the door until the timer beeps! 4) Piercing them after baking allows steam to escape and prevents them from getting soggy.
• Use Mama's Almond or Coconut Blend Flour or your favorite gluten-free flour blend. Mama's flour blends can be found at grocery and health food stores.
• To make these dairy free, use rice, nut, or soy milk, and dairy-free margarine. Omit the cottage cheese. Use 1 teaspoon dried dill if preferred.
• In my newest cookbook, "In the Kitchen with Gluten Free Mama," you will find a gluten-free recipe for that delicious cottage dill bread I learned in school.

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