Aren’t these the cutest little popovers you have ever seen?!? If you’ve never tried a popover before, let me tell you that they are light, fluffy, airy and not too sweet. Really just the perfect little bite. You can eat them for dessert but I actually like them for breakfast topped with fresh raspberries, toasted coconut and pure maple syrup. Kinda like eating pancakes, right?!? That’s what I’m saying!! I wonder what this batter would be like if I treated it like pancake batter…okay, now my mind is wandering into Kitchen Tested territory. Trust me. Just make these. You will thank me later.

First thing you’ll need is a Popover Pan. If you don’t want to go buy one just for this recipe, you can always use a muffin pan. Then you’ll need some kind of blender. It can be a food processor, a Vitamix or even just a standard blender that you make smoothies in. You just want to make sure the batter is perfectly smooth and creamy. You also want to preheat your popover pan, which helps create the crunchy outer shell and airy interior. And don’t forget to add some toppings! You can make these savory with fresh herbs and garlic or sweet with fresh fruit and chocolate. I made this batch with fresh raspberries in every bite.

Aren’t these adorable?!?


You can serve popovers at room temperature or warm them up for a little something special. They will last for 2-3 day in the refrigerator in an airtight container.

Gluten Free Raspberry Popovers

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3 Tbsp coconut oil
4 eggs
1/2 cup full fat canned coconut milk
3 Tbsp almond flour
2 Tbsp coconut flour
1/4 tsp sea salt
zest of 1 small lemon
1/2 cup fresh raspberries, smashed + extra to top the popovers
toasted coconut, optional topping
pure maple syrup, optional topping


Preheat the oven to 425 degrees F.
Generously grease the 12 popover pan cups or cupcake pan cups with the soft coconut oil. Place the pans in the oven to melt the coconut oil and heat the pan while preparing the batter.
Meanwhile, blend together the eggs, coconut milk, almond flour, coconut flour, salt and lemon zest in a food processor or high-speed blender until smooth.
Remove the hot popover pan from the oven, fill each popover cup with around 1/4 cup of batter then spoon a bit of the smashed raspberry into each cup and swirl it into the batter. Top each cup of batter with 2-3 fresh raspberries and return the pan to the oven.
Bake the popovers for 20 minutes and DO NOT open the oven door at all during this time. Opening the oven can cause the popovers to fall and you want them to be light and airy.
When the popovers are baked, remove them immediately from the pan, top with pure maple syrup and toasted shredded coconut and enjoy.
Note: the popovers will fall a bit as they come to room temperature.
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700 cal


63 g


16 g


20 g

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