Keto Yorkshire Puddings | Popovers

by hungryelephant

This keto Yorkshire pudding is a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.

 

 

There are a few notes that I’d like to say before I get into this recipe. It’s a bit difficult to replicate this as a gluten free recipe since the gluten one of the things that makes it fluffy and delicious.. but I made 3 batches and I THINK I replicated it fairly well.

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I used arrowroot flour in this recipe, which is a bit of a grey area for keto to be honest.. but these NEED the starch. I tried it with coconut flour (and to be honest, it was higher in carbs when I used CF) but it just didn’t have the same results. They weren’t the greatest. It’s best to stick with arrowroot flour for your keto yorkshire pudding.

A good replacement COULD be vital wheat gluten, which may be able to replicate it even closer to the original Yorkshire pudding, but I have NOT tried it.

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As for the beef drippings, it is VITAL that you use an oil with a high smoke point. You CANNOT use olive oil. It will burn, smoke and possibly start a fire. Please research and find the best oil to use in temperatures upwards of 450/225. It needs to be able to be HOT and sizzling. 

If you like these, make sure to check out my keto Dutch baby and keto white bread!

 

Keto Yorkshire Puddings | Popovers
Yield: 6

Keto Yorkshire Puddings | Popovers

Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

A favourite of the Brits, Yorkshire puddings are a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.

Instructions

  1. Pre-heat the oven to 400°F/200°C.
  2. Place a tsp of beef drippings into each hole in the muffin tin and place it in the oven to heat up.
  3. In a mixing bowl, whisk together the almond flour, arrowroot flour, psyllium husk and xanthan gum.
  4. Crack in the eggs and pour in the heavy cream.
  5. Whisk together, making sure there are no clumps. The consistency should be that of cream. Slightly thick but not as thin as milk.
  6. Chill for 30 minutes.
  7. Once the oil has heated up (and it may be smokey FYI), take out the muffin tin from the oven.
  8. Work quickly and fill each muffin hole 3/4 of the way full with the cream/egg mixture. It will sizzle.
  9. Quickly put back in the oven and bake for 30 minutes or until brown. DO NOT OPEN THE DOOR or they will collapse.
  10. I found that if you bake at a higher temperature - 450°F/225°C, you will get more of a popover type pudding (but without the butter)
  11. Take out and serve!

 

Notes

This makes roughly 6 Yorkshire puddings.

Nutritional Information per pudding:

  • CALS: 235
  • FAT: 20.9
  • CARBS: 6.4
  • FIBRE: 2.1
  • NET CARBS: 4.3
  • PROTEIN: 6.3

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 235 Total Fat: 20.9g Carbohydrates: 6.4g Fiber: 2.1g Protein: 6.3g

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