Keto Yorkshire Pudding
Have you ever heard of keto Yorkshire pudding? If not, get ready to embark on a culinary adventure! In this article, we'll delve into the fascinating realm of keto Yorkshire pudding – from its origins to its modern-day applications. Whether you're a seasoned keto enthusiast or simply curious about low-carb cooking, there's something for everyone to learn about this delightful dish.
Ingredients
- 3 large eggs
- 1/4 cup 30g almond flour
- 1/4 cup 30g coconut flour
- 1/4 teaspoon salt
- 1/2 cup 120ml unsweetened almond milk
- 1 tablespoon 15ml olive oil or melted butter for greasing the tin
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F).
- Prepare Batter: In a mixing bowl, crack the eggs and beat them lightly. Add almond flour, coconut flour, and salt to the beaten eggs. Mix until well combined.
- Add Almond Milk: Gradually pour in the unsweetened almond milk while stirring continuously until a smooth batter forms.
- Let Batter Rest: Allow the batter to rest for around 5 minutes. This will help the flours to absorb the liquid and thicken slightly.
- Grease Muffin Tin: Use a muffin tin with 6 holes. Grease each hole generously with olive oil or melted butter.
- Heat Greased Tin: Place the greased muffin tin in the preheated oven for about 5 minutes to heat the oil/butter.
- Pour Batter: Once the tin is heated, quickly pour the batter evenly into each hole, filling them about halfway.
- Bake: Put the filled tin back into the oven and bake for 20 minutes or until the Yorkshire puddings have risen and turned golden brown.
- Serve: Remove from the oven and serve immediately while hot and puffy.
- Enjoy your low-carb Yorkshire puddings as a delightful side dish or appetizer!