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.
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.
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.
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.
- Pre-heat the oven to 400°F/200°C.
- Place a tsp of beef drippings into each hole in the muffin tin and place it in the oven to heat up.
- In a mixing bowl, whisk together the almond flour, arrowroot flour, psyllium husk and xanthan gum.
- Crack in the eggs and pour in the heavy cream.
- Whisk together, making sure there are no clumps. The consistency should be that of cream. Slightly thick but not as thin as milk.
- Chill for 30 minutes.
- Once the oil has heated up (and it may be smokey FYI), take out the muffin tin from the oven.
- Work quickly and fill each muffin hole 3/4 of the way full with the cream/egg mixture. It will sizzle.
- Quickly put back in the oven and bake for 30 minutes or until brown. DO NOT OPEN THE DOOR or they will collapse.
- 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)
- Take out and serve!
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
Amount Per Serving: Calories: 235 Total Fat: 20.9g Carbohydrates: 6.4g Fiber: 2.1g Protein: 6.3g