Low Carb Yorkshire Puddings. Perfect every time and just 2.6g net carbs each.
Way fewer carbs than by using arrowroot alone and MY MOST COPIED RECIPE BY FAR.
The keto community has been making my delightful Yorkshire Puddings for years. Since 2018, in fact. Yet this old recipe remains the best. And for good reasons: exactly the same taste, look and texture as traditional high-carb Yorkies. If you’ve only just found me, and dreaming of having Yorkshire puds with your roast, you’ve come to the right place.
My Low Carb Yorkshire Puddings ARE STILL THE BEST
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 disrespect 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 all of them. But, as you know by now, the staple keto ‘flours’ are coconut and almond ‘flour’.
Unfortunately, baking with coconut and almond can deliver mixed results. Sometimes good ones, often bad ones. That’s because coconut flour has an extremely drying effect, while almond flour is very heavy with natural oils and therefore not ideal for baking recipes you expect to puff up and rise.
I gave it a good try, though, and made tons of batches using those common ‘keto’ flours. The Yorkies turned out too soft, too flat, too wet, or too dense, too rounded, too cake-like. Not good enough for my roast dinner. So in the end, I ditched all the internet search notes and went back to basics. I took my old but trusted original high-carb recipe and started using alternative ‘flours’ in various ratios and combinations. Until that ‘eureka’ moment that every recipe developer is looking for.
I was the very first keto baker to use lupin flour, which was virtually unknown within the keto community back then. Lots of negative and even hurtful comments ensued. But over time, keto and low-carb bloggers have come to realise how good this ‘flour’ actually is. Today, many others use it in their recipes.
My Low Carb Yorkshire Puddings are simply Too Good for Words
There are just two caveats:
- Make sure your pudding moulds are scorching hot when you pour the batter into them, or the Yorkies won’t puff up.
- Don’t be tempted to replace whole dairy milk with coconut milk or similar, or your puds won’t turn out the same. Remember that they are still under 3g carbs each! If you use lactose-free milk (Arla in the UK), you’ll find that it contains the same carbs as whipping cream.
Trust me. These Low Carb Yorkshire puddings are so close to the real McCoy, that no-one will be able to tell them apart. And that’s a promise.
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Low Carb Yorkshire Puddings
- using a Pyrex jug or sim liar spouted vessel, whisk eggs and salt until frothy.3 medium eggs, ¼ tsp fine himalayan pink salt
- add sifted flours a bit at a time while you whisk, so as to prevent lumps forming.30 g arrowroot flour, 20 g lupin flour
- incorporate milk, again little by little to avoid lumps.225 g whole dairy milk
- when your batter mix is nice and smooth, cover with cling film and set aside for 30 mins.
- pre-heat oven to 190 °C.
- spread some coconut oil all around your muffin moulds and drop half a teaspoon at the bottom of each; place the muffin tray in the oven to heat up.coconut oil
- once the coconut oil is sizzling hot, give your batter a final whisk and pour it into the cavities, filling each one equally to 1/2 depth.
- return to the oven immediately and bake for 30 mins; then open the oven door slightly (jam a wooden spoon between oven frame and door), reduce oven temperature to 160 °C and continue to bake for another 15 mins.
- turn the oven off, open the door fully, and leave the puddings in to dry and crisp up further.
- serve hot or cold.
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