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LOW CARB YORKSHIRE PUDDINGS


low carb yorkshire puddings

Low Carb Yorkshire Puddings. Perfect every time and just 3g carbs each.

It’s almost Christmas! Many of my ketogenic friends will probably still be wondering how to serve the UK’s No. 1 Christmas meal with Yorkshire puddings, knowing full well that traditional Yorkshire puds are extremely high in carbs. Some of you may have resigned to exceeding your carbs count in order to serve Yorkshire puds with your roast. Some of you may even have wondered about serving Aunt Bessies’ (perish the thought!!!!) and forget low carb or keto for one day…..low carb Yorkshire puddings

Read on and find out how you can make the best ever low carb Yorkshire puddings and impress your guests this Christmas.


I am pretty sure that you’ve been scouring the internet for low carb ideas, because that’s exactly what I did. Maybe you’ve even baked a batch or two as a pre-Christmas trial run, based on internet recipes you’ve come across, because that’s exactly what I did. And you’ve probably been disappointed with the results and thought there is no hope for low carb Yorkshire puddings, because that’s exactly what I did.low carb Yorkshire puddingsI don’t mean to be disrespectful to all the low carb cooks out there who take time to practice and share their findings. On the contrary, they are the inspiration behind my blog in the first place, so hats off to you. But, as you know by now, the staple ‘flours’ of ketogenic, low carb, grain free cooking, are coconut and almond ‘flour’.

Unfortunately, baking with these ‘flours’ alone yields mixed results. Sometimes good ones, often bad ones. That’s because coconut flour has an extremely drying effect, while almond flour is very heavy and therefore not ideal for baking recipes you expect to puff up and rise.

That’s why, for the past 6 months or so, I have been experimenting with different ‘flours’ and starches, like hemp, gram, lupin, arrowroot, LBG, etc.

 

Well, I have lost count of how many batches of low carb Yorkshire puddings I’ve baked, tasted and thrown away in the last few weeks. They were either too soft, too flat, too wet, or too dense, too round, too cake-y like. And none were good enough for my Christmas meal. Nope. So I chucked aside my internet search notes and tablet and went back to basics. I took my old but trusted original full carb recipe and started using alternative ‘flours’ in various ratios and combinations.

These low carb grain free Yorkshire puddings are just sooo good!!!!!!

It has been tedious and and times, frankly, quite sickening – there are only so many Yorkshire puddings one can taste in one day before heaving at the thought of another one. But my perseverance has paid off and I believe I have perfected the best recipe for low carb Yorkshire puddings.

What makes them truly special is the combination of arrowroot starch and lupin flour. If you’re not sure about using lupin, because you have a peanut allergy, try replacing it with extra fine almond flour.

Just make sure your pudding moulds are scorching hot when you pour the batter into them. Please don’t be tempted to replace whole cow’s milk with coconut milk or similar, or your puds won’t turn out the same. Remember that even with whole cow’s milk they are still only 3g carbs each!

I was so proud of my achievement that I’ve actually baked the same recipe twice more to make sure it turns out great every time and it wasn’t just baker’s luck. Well, these low carb Yorkshire puddings are so close to the real McCoy, that I can guarantee no-one will be able to tell they are low carb. And that’s a promise.

Merry Christmas everyone!

Enjoy!
LOW CARB YORKSHIRE PUDDINGS
 
Author: 
Nutrition Information
  • Servings: 12
  • Serving size: 1
  • Calories: 27
  • Fat: <span class="mceItemHidden" data-mce-bogus="1"><span></span>1g</span>
  • Net Carbs: <span class="mceItemHidden" data-mce-bogus="1"><span></span>3g</span>
  • Protein: 1.3g
Recipe type: Bread & Crackers
Cuisine: <span></span>Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
<span class="mceItemHidden" data-mce-bogus="1"><span></span>The best low carb, grain free Yorkshire puddings you've ever tasted and just 3g carbs each!</span>
Ingredients
Instructions
  1. in a medium glass bowl, whisk eggs and salt until frothy.
  2. add sifted flours a bit at a time while you whisk, so as to prevent lumps forming.
  3. add milk, again little by little to avoid lumps.
  4. when your batter mix is nice and smooth cover with cling film and set aside for 30 mins.
  5. pre-heat oven to 170º C fan.
  6. spread some coconut oil all around your pudding moulds and drop half a teaspoon at the bottom of each; place the tray in the oven to heat up.
  7. once the pudding moulds are very hot, give your batter a final whisk, pour your Yorkshire pudding batter in, filling each mould to just under ½ height.
  8. return to the oven immediately and bake for 30 mins; then open the oven door slightly and continue to bake for another 15 min at 140ºC fan.
  9. turn the oven off, open the door slightly and leave the puddings in to dry and crisp up further.
Notes
<span></span>You can use fine almond flour (click HERE for U.S. option) instead of lupin flour, although I cannot guarantee success.

N.B. Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. Option click HERE.

Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂

29 comments on “LOW CARB YORKSHIRE PUDDINGS

Hi there,

I make traditional prime rib and yorkshire (even trifle) every Christmas and was soooo happy to find your recipe since I have been Keto for a year now. But I was wondering if I have to use a cupcake pan? Can I use a glass pie pan or a rectangle pyrex pan? If so would I alster the cooking time, process or temp any?

Thanks!

Reply

Hello Carol! I’m currently working on a toad-in-the-hole recipe. It requires the Yorkshire batter being poured in a rectangular Pyrex dish in which the sausages are cooked. It’s not giving me a uniform rise – more shallow in the middle and well risen around the edges. So, in answer to your question, it all depends on what you want to achieve. A typical Yorkshire pudding needs a non-stick muffin tin size (my batter fills a 12-hole tray) in order to rise in its traditional shape. If you don’t mind its ultimate shape, then any other baking vessel will work, as long as the oil is very hot (the batter must sizzle as you pour it in) and you don’t over fill. The same oven temperature and timing would be fine. I strongly recommend you use the exact same ingredients – no substitutions. All other options I’ve tried were a fail. Hope this helps. Happy baking!😀 P.S. Please let me and other readers know how it turns out for you.

Reply

Thank you for your quick answer! And I will absolutely let you know how it goes. But to be honest, I am used to Yorkshire that is low in the middle and risen on the edges. I guess I’ve always made in a rectangular pyrex pan and that’s the way it has always turned out when I did it right and made it with room temperature ingredients. What is toad in the hole? Is that something British?

Reply

Yes, it’s a British classic. And no frogs are involved 😂. Recipe is queuing now and will publish on 7th January.

Reply
Kay

Just wondering if you have tried subbing a bit of psyllium or xanthan for the arrowroot to further cut the carbs. I may give it a try tomorrow but if you have tried it and it totally flopped, then I probably won’t bother 🙂

Reply

Hi Kay, yes I did try to sub some arrowroot, with psyllium as well as whey protein powder. They failed miserably. Not tried xanthan or guar gum. Keep in touch if you have a go, I’d love to know the result!

Reply
Kay

shame, I was quite optimistic and was also thinking whey but wanting to keep the protein a bit lower since I am pretty sure I will be eating a lot of lamb shoulder with it tonight…. I will report back if I try something different. yours look fantastic though!

Reply

Kay, did you try the recipe with Xanthan or Guar gum?

Reply

Am I reading this wrong? 20 grams lupin flour, 30 grams arrowroot? Altogether about 5 tablespoons will make 12 puddings? Is arrowroot flour the same as arrowroot?
Thanks.
Karen Peterson

Reply

That’s correct. The recipe has been made many times by myself and lots of others, so you can be assured that you will get 12, normal (Uk) size, puddings. Arrowroot is the vegetable itself, flour/starch is obtained from the root. If you’re still not convinced, why not make a test batch and see for yourself? They keep nicely for 2-3 days and are delicious re-heated.

Reply
Fiona

Hi, Your recipies look fab and i cant wait to try sooo many of them!

I am looking for a low carb batter for toad in the hole. Can this be used? or do you have an alternative?

Thank you 🙂

Reply

Hi Fiona, thanks for stopping by and for the lovely compliment! The Yorkie batter should work fine for Toad in the Hole. Maybe I should post a recipe for that in the near future… 🙂

Reply
lorna hodkinson

I’d just seen a recipe for black pudding, bacon and sausage toad in the hole and came upon your website whilst searching for a keto friendly yorkshire pudding batter. These look amazing and I can’t wait to try them. Off to find lupin flour now! 🙂

Reply

Hi Lorna, thanks for leaving a comment! Don’t hesitate with these yorkies, follow the recipe exactly and they won’t fail you. P.S. I’d love to see a pic of your toad in the hole!!!

Reply
Margaret

I’m getting quite acquainted with your recipes and have been wanting to try these Yorkies for some time since i got my lupin flour. They were just like my mum used to make and as far as I was concerned hers was the best! i was pushed for time so put all the ingredients at once in the blender and whizzed away. Next time I’ll take time to do it as you suggested and see if they’ll rise even higher! I’ll be trying more of your recipes soon! Thanks…your perseverance has certainly paid off!

Reply

Thank you Margaret! I’m very grateful for your feedback. These Yorkies are my pride and joy!!! If you have any leftover, they keep for a few days at room temperature…just re-heat them under a grill or in a hot oven for a few minutes and they’ll be as good as when just baked. 🙂

Reply
Marion Robinson

As a chef, I have made more Yorkshire puddings than I care to remember, however, I had to look again, at recipes, after being diagnosed as a type 2 diabetic.
I came across this site fairly recently, & how glad I am, the dishes I’ve made,
never failed once, & these ” yorkies ” were no exception.
I didn’t have any Lupin flour in the cupboard, so had to use fine almond flour,
( I get this from the company ” Real Food Source” as they deliver fast, and have
most things I need ) Any way, back to the plot, to say these were fantastic,would be an understatement ..they were GORGEOUS. So tasty, quick to make, rose up in the pan, & were amazing looking as well. There were 3 left over, & as they
were still so crispy the following day, I spread butter on them, & topped them with Marmite…yummy ! My Husband hates that ” stuff ” that should be banned,
in his opinion,& always say’s I would just have to croak if I’d been eating it, & needed the kiss of life….never mind, I’ll just put James Martin on speed dial I tell him ! I have made Toad in the hole with this recipe, & that turned out great as well. How glad I am to have found queenKETO, you deserve a medal. Best site on the web x

Reply

Thank you so much for your comment Marion, and I wish you the very best with your type 2 diabetes. I am absolutely, 100% sure that if you continue on your keto journey you’ll reverse that diagnosis, or at the very least you’ll be able to reduce your insulin requirements. Tons of people have achieved that and you can too. If I can help you along, don’t hesitate to get in touch, I’m only an email away.

Reply
Suzie

Hi I have been searching for a batter receipe for Toad in the Hole. My partner is insulin resistant and I am determined to find him food alternatives that he can eat even in small quantities. Do you have any recipie books that I could buy.

Reply

Hi Suzie, I don’t have any cookbooks for sale yet. I’m working on a beginner’s 14-day meal plan book, but it won’t be available for some time. There is no better way to deal with insulin abnormality than the keto lifestyle. All the recipes on my blog would be suitable. Start by reading The Ketogenic Diet post and click on the links for more detailed information. Keto can be a little daunting in the beginning, but it’s so worth it! There are loads of online resources to help with the keto way and to find keto-friendly and low carb recipes. I recommend that a trusted medical physician is consulted before you undertake such a drastic dietary change, just to ensure no underlining conditions exist that would interfere with fat/protein metabolism. Good luck and feel free to contact me anytime for advice.

Reply

Do you think that the lupin flour would work to make a pork pie?
Am just waiting for my amazon order to arrive and I will have a pre-christmas try of the yorkshire puddings
Thanks

Reply

Hi Alison, not made pork pies myself, but I’d say it will work. I use lupin for biscuits, cakes and shortcrust pastry so I can’t think why it wouldn’t
work. Just bear in mind that lupin flour is more absorbent than ordinary flour, so use less to start off, then add more until you obtain the right consistency. Let me know how the Yorkshire puds turn out for you 🙂 I made some 4 days ago and they were great re-heated over a 3 day period.

Reply

I have tried these and with more success than I hoped – and we both loved them. Just don’t give to people with asthma and nut allergies, seafood allergies, pet allergies, etc.; lupin flour is an extremely potent allergen even when only a minor ingredient and has now been added to the list of allergenic foods which food manufacturers must declare on their product labels.

Reply

Pleased they turned out well for you! I always add an allergy warning to my lupin posts. Lupin could be an issue (but not in all cases) for people with legume or nut allergy, especially peanuts (about 1% of the population). Anyone with a concern should try a tiny amount and watch for a reaction before diving in. Having said that, lupin flour is incredibly healthy and an excellent substitute for wheat, rice and corn flours, which, aside from being highly refined and full of empty carbs, are mostly GM and laden with pesticides, so it remains my firm favourite.

Reply
Melanie Brown

Hi, please can you tell me where to buy lupin flour?

Reply

Hello! I buy my organic lupin flour from Amazon.co.uk, with free delivery. Here is the short link: http://amzn.to/2eaRg8k. Alternatively, I get it from a company based in Luxembourg, where it’s actually much better value. No free delivery, but buying a few packs will compensate for the delivery charges, which are reasonable anyway: https://www.santi-shop.eu/en/p1685-Lupin-flour-organic-Markal.html. If you buy from the Luxembourg retailer, when you get to the cart, enter customer/client number 29668 and my email address: antya@queenketo.com to receive 5% off your order.

Reply
Alice

I’d love to try this, but why no rendered beef fat instead of coconut oil?
Glad I found this site!!!

Reply

Hi! Thank you for your comment. You can use rendered beef fat if you prefer, I’m just obsessed with coconut oil 🙂 I do hope you try them, they rise beautifully and taste just like traditional Yorkshire puds!

Reply
Ian

I can’t believe these yorkshire puddings tasted soooo good. I honestly couldn’t tell them apart from carb loaded puds. Well done Antya, you’ve nailed it with this recipe…!!!!

Reply

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Hi! My name is Antya, aka QueenKETO. You may be eager to dive in and look at my easy recipes, or you might want to find out my story first. Either way, thank you for visiting my blog and I hope you enjoy what I have on offer!

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