The Yorkshire pudding recipe is a classic food amongst the British cuisine. Today, we are going to discuss its ketogenic version that ditches the traditional flour with the low-carb almond meal.
Total Servings – 9
Prep Time – 15 minutes
Cooking Time – 15-20 minutes
● 180 grams almond milk or vanilla (unsweetened)
● 112 grams almond meal
● 108 grams olive oil
● 2 whole eggs (medium)
● 1 egg white (medium)
● 1 teaspoon apple cider vinegar
● 1/2 teaspoon baking soda
● 1/4 teaspoon salt or sea salt
How to Prepare Keto Yorkshire Pudding Recipe
1 – Set the oven to 400 0 F and prepare a muffin tray.
2 – Place 9 muffin cups on the muffin tray and fill each by 1/3-inch with olive oil. Put the muffin tray in the oven.
3 – While the olive oil heats, add eggs and egg white to a food processor. Keep whisking until you get a light, frothy mixture.
4 – Add almond meal, almond milk, baking soda, and vinegar to the food processor. Mix at high speed until a smooth, uniform blend is achieved.
5 – The muffins might be ready by this time now. Remove the muffin tray from the oven.
6 – Divide the mixture evenly among the 9 prepared muffins.
7 – Place the muffin tray again in the oven and continue baking for about 12 to 15 minutes or until the muffins are well-risen and turn golden brown.
8 – Serve and enjoy!
Nutritional Information for Keto Yorkshire Pudding Recipe
Energy – 196 kcal
Carbohydrates – 3 grams
Fat – 19 grams
Fiber – 1.5 grams
Protein – 4 grams