Strawberry Popovers with Strawberry “Butter”

Ingredients

• ¼ cup vanilla egg white protein (or ½ cup vanilla whey protein if not dairy-sensitive)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ cup coconut oil, melted, divided, plus more for greasing the pan
• 2 cups unsweetened almond milk, warmed
• 4 large eggs
• ½ teaspoon fine sea salt
• 1 teaspoon strawberry extract
• 1 teaspoon stevia glycerite

• ¼ cup coconut oil, melted
• 2 tablespoons powdered erythritol or 1 drop of stevia glycerite
• 1 teaspoon strawberry extract
• 1 drop of natural pink food coloring (optional)
• Sprinkle of fine sea salt

1. Preheat the oven to 425°F.
2. Grease two 6-well popover pans or one 12-well muffin pan. Place the pan(s) in the hot oven for about 8 minutes.
3. Meanwhile, in a medium-sized bowl, blend together the protein powder, baking powder, and baking soda. Then add ¼ cup of the coconut oil, the warm almond milk, eggs, salt, strawberry extract, and stevia
4. Carefully remove the hot pan from the oven. Drop 1 teaspoon of coconut oil into each hot well and then pour in the batter, filling each well two-thirds full. Bake for 15 minutes, then reduce the temperature to 325°F and bake for an additional 10 to 12 minutes, until golden brown and a touch crispy on the outside. Do not open the oven door until the popovers are fully baked.
5. Meanwhile, make the strawberry “butter” by mixing all of the ingredients for the butter in a medium-sized bowl until smooth and well combined.
6. Serve the popovers hot with the strawberry “butter.”