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QUICK AND SIMPLE KETO TOAD IN THE HOLE


Quick and Simple Keto Toad in the Hole

Quick and Simple Keto Toad in the Hole is my keto version of one of the most loved, classic British dishes. 

For any overseas friends, who may be confused and  horrified at the thought of cooking toads, I need to explain. No amphibians of any kind are involved in the making of this dish. It’s all about sausages in Yorkshire batter. Although you can use any left over, cooked meat from the Christmas festivities. But no frogs.Quick and Simple Keto Toad in the Hole

This long overdue ketofication of the traditional recipe will no doubt please many of you who follow me on the blog and social media. My extensive Instagram family has been literally begging for a keto Toad in the Hole for ages. Please accept my apologies for making you wait this long. It’s just that I was never a fan of this dish before now. But I’m glad I made the transformation, as it is an easy go-to meal to add to my arsenal of keto dinner choices. After so much time spent in the kitchen over Christmas, Quick and Simple Keto Toad in the Hole is a welcome, lazy walk in the park.


Toad in the Hole origins

The recipe is traceable back to the mid 18th century, when it appeared in a cookery book describing a pigeon baked in batter. Incredibly, toad in the hole remains as popular as ever. Minus the pigeon, of course. The modern version that everyone relates to is made with sausages.

With regards to the appellation, no-one knows for certain how ‘toad in the hole’ came about. But it seems reasonable to assume that the name reflects meat poking through the cooked batter and – well – resembling toads (sort of), looking at you from a hole (sort of).Quick and Simple Keto Toad in the Hole

As for the Country of origin, there is no doubt whatsoever that it came from the British Isles. The French and Italians have much more sophisticated names for their gourmet traditional dishes. We Britons have been historically far more basic when it comes to food and recipe titles. And we certainly don’t have a history of taking ourselves seriously as cooks, either. Just think of bubble and squeak, black puddingspotted dick and jam roly-poly. Childish, cartoon-like names for very basic dishes. These old recipes remain firmly in the worst-named – yet best loved – classic British food category, and we’re proud of them all.Quick and Simple Keto Toad in the Hole

Quick and Simple Keto Toad in the Hole Recipe

It is a very simple dish to create. However, there are a couple of points that you must pay attention to.

The first is to make the Yorkshire pudding batter EXACTLY as detailed in the recipe. I am aware that some of the ingredients for the batter are more carby than one would like. But I assure you that, having experimented A LOT, nothing else will deliver the delicate, crispy, puffy Yorkshire pastry that makes every British Sunday roast special. The second is to ensure the coconut oil is VERY hot. You need to be generous with the amount, and when you pour the batter over it, it must sizzle. If it doesn’t, but you add the batter anyway, you’ll end up with a wet + eggy base. Don’t say I didn’t warn you.Quick and Simple Keto Toad in the Hole

To conclude, Quick and Simple Keto Toad in the Hole is simplicity epitomised. And no-one will be able to tell that it’s low carb!

Enjoy!
QUICK AND SIMPLE KETO TOAD IN THE HOLE
 
Author: 
Nutrition Information
  • Yield: 2
  • Serving size: 1
  • Calories: 180
  • Fat: 8g
  • Net Carbs: 13g
  • Protein: 11.5g
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
A satisfying, old British classic that everyone loves.
Ingredients
Instructions
  1. whisk eggs and salt until frothy (a glass jug will make pouring easier).
  2. add sifted flours and whisk vigorously to avoid any lumps, then incorporate milk.
  3. when your batter mix is nice and smooth cover with cling film and set aside for 30 mins.
  4. meanwhile, prick the sausages all over and bake them at 170C fan (190C static) for about 15-20 minutes, adding a little coconut oil to stop them sticking to the bottom if necessary.
  5. once the sausages are brown on one side, turn them over and add enough coconut oil (if needed) to obtain a 3-5 mm bottom layer of fat.
  6. give the batter a last-minute whisk and pour it onto the sizzling oil, all around and between the sausages; quickly brush some coconut oil over the sides of your baking receptacle as well.
  7. finally, return to the oven immediately and bake for 30 mins; then open the oven door slightly, turn oven off and leave it for another 15 mins
  8. serve immediately.
Notes
You can store any leftovers in the fridge, wrapped in cling film, for up to 3 days.

Instead of sausages, you can use any cooked meat you may have. Just place it in your baking receptacle after heating the coconut oil, wait until the oil temperature has risen again, and finally pour the Yorkshire batter around it.

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 in the UK. For U.S. option click HERE.

Macros given are for Yorkshire pastry only, as sausages/other meat will vary.
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! 🙂

10 comments on “QUICK AND SIMPLE KETO TOAD IN THE HOLE

Stef

Would it work with almond or coconut flour or does it have to be Lupin flour? Really impressed you managed to make toad in the hole keto ! 👏🏻

Reply

Thank you Stef. In answer to your question, I don’t really know. I like the neutral taste of lupin, so I never thought of trying with coconut and almond flours (I use them for sweet bakes, but very rarely with savouries). If you have a go using one of them, please share your results, so other readers can benefit from your insight.

Reply
Michele B

I was so happy do see this posted today on my birthday! I was going to just use the Yorkshire pudding recipe to make toad in the hole but now I don’t have to! My dad was from England so I grew up in the US eating toad in the hole & Yorkshire pudding all the time. Since going keto a year ago I thought I had said goodbye to my family favorites but no longer. I did double the recipe as we always used a lb of sausage (we had a large family & I like having the leftovers all week now that it’s just me). I can’t say how happy I am now that I’ve had some of this delicious toad in the hole!! It was great! I may just use a touch less coconut oil next time. I used loose bulk sausage (I don’t like the casings/skins) & fair life low sugar milk. Otherwise I did exactly as the recipe said.

Reply
Michele B

Oh, & my mom thinks it tastes as good as the non keto version!!

Reply

Yeeeeyyy Michele! That was quick! I only posted the recipe a few hours ago. Thank you so much for the lovely comments and glad you like it! HAPPY 🥑 KETO 🥓 BIRTHDAY !!!!!

Reply
Michele B

When I was double checking I had all the ingredients for your Yorkshire pudding recipe a few weeks ago I saw in your comments that you were going to post this on my birthday so I checked as soon as I woke up to make sure I had everything I needed! 🙂 it was the one thing that went right for me on a wonky weekend. And the leftovers for lunch were perfect!!!

Reply

Awwhhh. I’d send you a cookies birthday gift, but the cost of posting to the U.S. is prohibitive, plus I’m not sure how long they would take to reach you (I have no wish to poison anyone…). All the best.

Reply
Chrissie

This was really interesting. I’m based in NY, and we have a non-keto favorite we call egg-in-the-eye, but have learned from others from other places in the states that it’s also called hole-in-one and also Toad in the Hole 🙂 But it’s not the same as your toad in the hole. I think I’m definitely going to enjoy trying yours now that I’m on a keto diet. Thanks for posting it 🙂

Reply

Hi Chrissy, it may well be the same dish….travellers have taken recipes around the world, where they’ve usually been customised to local preferences. Hope you like it!

Reply

Make me happy! Leave a comment!

Antya

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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