Low Carb Yorkshire Puddings. Perfect every time and just 3g net carbs each.
Way fewer carbs than by using arrowroot alone and MY MOST PLAGIARIZED RECIPE BY FAR (you know who you are…!).
It’s almost Christmas! Many of my keto friends will probably still be wondering how to serve the UK’s No. 1 Christmas meal with Yorkshire Puddings, knowing full well that traditional Yorkies 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 considered serving Aunt Bessies’ (perish the thought!!!!) and forget counting carbs 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 all of them. 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 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 and therefore not ideal for baking recipes you expect to puff up and rise. On top of that, their fat content can vary considerably depending on what exactly you buy. So they present lots of room for error.
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 dairy milk with coconut milk or similar, or your puds won’t turn out the same. Remember that 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.
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Low Carb Yorkshire Puddings
- 3 medium eggs
- 30 g arrowroot flour (U.S. option HERE)
- 20 g lupin flour (click HERE for U.S. option, or HERE for world-wide delivery - use code QUEENKETO5 for discount at checkout)
- 225 g whole dairy milk Arla lacto-free whole milk is as low-carb as whipping cream
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
- coconut oil (U.S. option HERE)
- in a medium glass bowl, whisk eggs and salt until frothy.
- add sifted flours a bit at a time while you whisk, so as to prevent lumps forming.
- incorporate 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 170ºC fan (190°C static).
- 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.
- when you see the coconut oil sizzling, give your batter a final whisk and pour it, filling each hole equally.
- 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 140°C fan (160°C static) 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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