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.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 450 degrees F (230 degrees C).
Step: 2
Mix cottage cheese, dill, and onion together in a small bowl. Set aside.
Step: 3
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.
Step: 4
Generously spray a popover pan with cooking spray. Fill each cup about 3/4 full of batter.
Step: 5
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.
Step: 6
Quickly pierce the side of each popover with a sharp knife. Remove from the pan and place on a cooling rack. Serve warm.
NUTRITION FACT
Per Serving: 129 calories; protein 6.2g; carbohydrates 16.4g; fat 5g; cholesterol 55.7mg; sodium 294.9mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.
