It took a lot of trial and error to eventually get to the point where I could confidently share my recipe for these lovely Yorkshire puds. Arrowroot powder is essential for this recipe to work (believe me, I tried everything) … and then with just the right amount of extra-fine almond flour (its important that its the super-finely ground kind), one of these will finish your Sunday Roast perfectly. My first few batches had an ‘eggy’ flavour, so I added garlic powder and mustard powder to the mix (a twist which worked beautifully in my Keto Chia Bread) – and they do an excellent job of ‘masking’ the eggy flavour without overpowering the puds with a garlic or mustard flavour. Enjoy this with your favourite Sunday Keto Roast – see some ideas here >> where several include a 100% keto gravy to enjoy over the puds!)
 

– – – – – – PER SERVING – – – – – –
Carbs 3.5g | Fat 11g | Protein 4g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
 

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Keto Yorkshire Puddings

Fluffy keto Yorkshire puddings to enjoy on your Sunday roast, ideal to mop up your keto gravy. Each pud comes in at 3.5g carbs per serving.

Course Bread, Side Dish

Cuisine British

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10

Author Monya Kilian Palmer

Per serving

Calories: 126kcal | Carbohydrates: 3.5g | Protein: 4g | Fat: 11g

Equipment

• kitchen scale
• measuring spoons
• mixing bowl
• whisk
• hand blender
• muffin tray

Ingredients

• lard
• 3 large free-range eggs
• 150 g (5.3 oz) unsweetened almond milk
• 50 g (1.8 oz) double cream
• 70 g (2.5 oz) extra-fine almond flour
• 4 sachets arrowroot powder, (4 TB / 32g / 1.1oz)
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• generous pinch of salt

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
• Drop a small amount of lard (approx 1/4 tsp) lard into each of the 10 spaces in the muffin tray. Place the tray into the preheated oven while you crack on with the pudding mix.
• Combine the eggs, almond milk, cream, extra-fine almond flour, arrowroot powder, garlic powder, mustard powder and a generous pinch of salt in a bowl and whisk VERY well to combine. If you have a hand blender at hand, a good blitz will ensure a smooth mixture. Transfer to a jug for easier pouring.
• After this has all been done, remove the hot muffin tray from the oven and use a silicon pasty brush to brush the sides of the muffin spaces with the melted lard. Pour the batter into the 10 greased spaces of the muffin tray.
  
• Place the tray into the oven for 5 minutes, then turn the oven down to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4) - and bake for another 25 minutes at this temperature (I always rotate my tray halfway through. If you do this too, be sure to do so quickly to avoid any heat being lost while the oven door is open.)
• When done, turn the oven off and leave the tray in the oven for an additional 10 minutes so the Yorkshire puds can dry out a little.
  
• Use a dessert spoon to gently nudge and lift them out of the tray. Serve warm. If you make these ahead of time, simply reheat in a warm oven (or a few seconds in the microwave).
  

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.

You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Summary

Recipe

Keto Yorkshire Puddings

Author

Monya Kilian Palmer

Published On

2019-11-26

0H10M

0H40M

Total Time

0H50M

Average Rating

5 Based on 3 Review(s)

FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.

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Nutritional Information per serving
Calories                         126Kcal / 527kJ
Fat                                  11g
Carbohydrates                3.5g
Protein                            4g

Allergens
Almonds
Mustard
Eggs
Milk
Sulphites

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See all the Lazy Sunday cooking recipes on Fats of Life:

Slow-cooked Lamb Shanks (Keto)

Lightly-spiced Keto Pork Ribs

Roast Beef with Creamy Hot Mustard Sauce

Keto Yorkshire Puddings

Ronald's Lamb & Tomato Stew

Pork Shank with Mustard Keto Gravy (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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