Keto Yorkshire Puddings
Discover the perfect low-carb twist on a classic British favorite with these Keto Yorkshire Puddings! Crafted with a blend of almond flour and coconut flour, these light and fluffy delights retain the signature golden puff and crisp exterior while staying keto-friendly. Rich heavy cream and frothy eggs deliver the ideal texture, while a sizzling-hot muffin tin greased with butter or beef tallow ensures that essential rise. Ready in under 35 minutes, these gluten-free Yorkshire puddings make an irresistible side dish for roast meats, hearty stews, or any festive meal. Impress your guests with this easy-to-follow recipe that beautifully balances tradition with a modern ketogenic approach!
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Recipe Information
Ingredients
- 2 tablespoons Coconut flour
- 2 tablespoons Almond flour
- 4 tablespoons Heavy cream
- 4 Eggs
- 4 tablespoons Water
- 2 tablespoons Butter or beef tallow (for greasing the pan)
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 400°F (200°C).
Place a muffin tin or popover tray into the oven to preheat along with it. This step ensures the fat heats up, which is crucial for creating the signature puff of the Yorkshire puddings.
In a medium-sized mixing bowl, whisk together the coconut flour, almond flour, and salt to create a smooth, uniform dry mixture.
In a separate bowl, beat the eggs until frothy. Add the heavy cream and water, and continue whisking until well combined.
Gradually add the wet mixture to the dry ingredients, whisking until you have a smooth, lump-free batter. The batter should be slightly thinner than pancake batter; adjust with a small amount of water if needed.
Carefully remove the preheated muffin tin from the oven. Add about 1/4 to 1/2 teaspoon of butter or beef tallow to each compartment and return the tin to the oven for 1 minute, or until the fat is sizzling hot.
Quickly but carefully remove the tin again and pour the batter evenly into the compartments, filling each about halfway.
Return the tin to the oven and bake for 20-25 minutes. Avoid opening the oven door during cooking, as this might cause the puddings to deflate.
The Yorkshire puddings are done when they are puffed up, golden brown, and crisp on the outside.
Serve immediately as a side dish to your favorite roast or stew. Enjoy!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 2.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
