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.
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).
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 pudding, spotted 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 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.
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!
- Yield: 2
- Serving size: 1
- Calories: 180
- Fat: 8g
- Net Carbs: 13g
- Protein: 11.5g
- 6 sausages
- 2 large eggs
- 15g lupin flour; click HERE for U.S. option; click HERE for International option with worldwide delivery (enter Sponsorship code CmV5vIU8 for 5% discount)
- 20g arrowroot flour
- 150g whole cow's milk
- ¼ tsp fine Himalayan pink salt; click HEREfor U.S. option
- 2-3 tbsp coconut oil; U.S. option HERE
- whisk eggs and salt until frothy (a glass jug will make pouring easier).
- add sifted flours and whisk vigorously to avoid any lumps, then incorporate milk.
- when your batter mix is nice and smooth cover with cling film and set aside for 30 mins.
- 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.
- 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.
- 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.
- 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
- serve immediately.
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.