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…..
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.I 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, your puds just 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!
- Servings: 12
- Serving size: 1
- Calories: 27
- Fat: 1g
- Net Carbs: 3g
- Protein: 1.3g
- in a medium glass bowl, whisk eggs and salt until frothy.
- add sieved flours a bit at a time while you whisk, so as to prevent lumps forming.
- add milk, again little by little to avoid lumps.
- when your batter mix is nice and smooth cover with cling film and set aside for 30 mins.
- pre-heat oven to 170º C fan.
- 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.
- 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.
- 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.
- turn the oven off, open the door slightly and leave the puddings in to dry and crisp up further.
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.