Keto Yorkshire Puddings

 

I don’t know about you but when we have a big roast beef or ham dinner, including Yorkshire puddings is a must! Following a low carb/keto eating plan meant we didn’t have them too often and that just made me sad. 

I found several versions of a low carb yorkie and knew I had to give it a try. After a few trials I came up with this version. It is so close to “the real thing”. The only thing I found different was that the keto version is a little heavier and, if not baked long enough, can seem “eggie”. 

The trick? 

Bake them longer than you think you should: until the tops are very deep brown and almost look like they are starting to get burned. This way they are way more airy and taste amazing! 

Keto Yorkshire Puddings

Ingredients

3/4 cup whipping cream

4 eggs

2/3 cup almond flour

2 Tbsp arrowroot flour

1/4 tsp xanthan gum

1 Tbsp water

1/2 tsp salt

1/2 cup oil

Directions

Whisk whipping cream and eggs together until very well mixed and frothy. 

Whisk in almond flour, arrowroot flour, xanthan gum, water, and salt. 

Let batter sit and rest for at least 30 minutes, up to overnight, in the fridge. *Don't skip this step*

When ready to cook: preheat oven to 450 degrees. Place 1 1/2 tsp of oil in each cup of a muffin tin. (Makes 12). Heat oil in the preheated oven for about 10 minutes - until oil is sizzling. 

Quickly fill each cup approximately half full of batter and place back in oven.

Cook 15 - 25 minutes WITHOUT opening the door to check on them! This is important. Opening the door may lead them to deflate. 

The above photo is when I took them out the first time. They were golden brown and appeared done.

Technically they were done and they tasted great, if not a little “eggie”, BUT the next time I made them I left them in the oven until they looked like the photo below…

Notice they are very dark brown on top. This is how you should cook them! 

Remove from oven and let cool in pan for a few minutes. Serve immediately or let sit on wire rack to cool completely before freezing. 

To reheat from frozen simply place on a cookie sheet in the oven at 350 until they warm up. I usually take one out and pop it in the toaster oven. 

They are definitely better when they are just made but still taste delicious being preheated. They are more crispy when fresh, a little more chewy when reheated. 

Nutritional counts per serving (recipe makes 12 servings): 148 calories, 14 fat, 2.6 carbs, 0.7 fiber, 3.7 protein. That’s 2 net carbs per pudding!