Keto Cottage Cheese and Dill Popovers Recipe

Keto Cottage Cheese and Dill Popovers Recipe

How To Make Keto Cottage Cheese and Dill Popovers

These keto-friendly cottage cheese and dill popovers might be your new favorite breakfast bite. Made with gluten-free baking flour for a healthier take.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • ¾cupcottage cheese,small-curd
  • 1tbspfresh dill,chopped
  • 1tbsponion,minced
  • 3eggs
  • cupsgluten-free baking flour,such as gluten free mama almond or coconut blend
  • ¼tspxanthan gum
  • cupsmilk
  • 2tbspbutter,melted
  • 1tspsalt
  • cooking spray


  1. Preheat the oven to 450 degrees F.

  2. Mix cottage cheese, dill, and onion together in a small bowl. Set aside.

  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.

  4. 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.

  5. Generously spray a popover pan with cooking spray. Fill each cup about ¾ full of batter.

  6. Bake in the preheated oven for 32 to 35 minutes. Do not open the oven while baking. Use the cooking light if in need to check on the popovers; opening the oven will make the popovers deflate and get soggy.

  7. Quickly pierce the side of each popover with a sharp knife. Remove from the pan and place on a cooling rack.

  8. Serve warm and enjoy.


  • Calories: 136.31kcal
  • Fat: 5.33g
  • Saturated Fat: 2.35g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 1.71g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 16.01g
  • Fiber: 0.55g
  • Sugar: 1.78g
  • Protein: 5.63g
  • Cholesterol: 50.01mg
  • Sodium: 169.18mg
  • Calcium: 50.06mg
  • Potassium: 84.86mg
  • Iron: 0.42mg
  • Vitamin A: 50.46µg
  • Vitamin C: 0.10mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to