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!)
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Carbs 3.5g | Fat 11g | Protein 4g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Keto Yorkshire Puddings
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).
Notes
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Nutrition
Based on 3 Review(s)
Nutritional Information per servingCalories 126Kcal / 527kJ
Fat 11g
Carbohydrates 3.5g
Protein 4g
Allergens
Almonds
Mustard
Eggs
Milk
Sulphites
See all the Lazy Sunday cooking recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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