INGREDIENTS:
• 1 cup Jay Robb’s unflavored whey protein (or vanilla for a sweet popover)
• 4 tbsp. melted coconut oil (plus extra for greasing)
• 2 cups unflavored almond milk
• 4 eggs
• ½ tsp Celtic sea salt
DIRECTIONS:
1. Preheat the oven to 425 degrees F. Grease popover tins with coconut oil. Place the tins in the hot oven for about 8 minutes. Meanwhile, in a medium-sized bowl, blend together the whey, almond milk, eggs, and salt.
2. Carefully remove hot tins from the oven. Dollop 1 teaspoon of coconut oil into each hot tin and pour the batter in until 2/3 full. Bake for 15 minutes. Leave the oven closed and reduce the heat to 325 degrees F to bake for an additional 10 to 12 minutes.
It makes 12 servings.
NUTRITIONAL COMPARISON (PER POPOVER)
TRADITIONAL POPOVER = 152 CALORIES, 7 G FAT, 2 G PROTEIN, 20 CARBS, 0 FIBER
“HEALTHIFIED” POPOVER = 106 CALORIES, 7 G FAT, 10 G PROTEIN, 1.2 CARBS, 0 FIBER (60% FAT, 37% PROTEIN, 3% CARBS)
