There is nothing more delicious than a beautifully prepared roast Sunday lunch. It happens rarely in our home because it goes against my rules of no cooking over weekends, if we can’t braai it or eat it raw, we don’t eat it Friday through Sunday, but this past weekend I was jonesing for a succulent Sunday roast. And nothing goes better with a roast than a delicious Yorkshire pudding! But of course, being banters, we can’t eat the traditional Yorkshire pudding.
So after scowering the net and fiddling with various recipes I found, I came up with my own and it’s pretty damn good and SUPER easy to make!
I promise you guys, this is the EASIEST thing to make. Granted, it doesn’t have the same doughy consistency of a regular, high carb Yorkshire pudding but it’s a pretty damn good (and healthy) substitute!
Follows these super simple instructions the next time you’re making your own Sunday lunch!
Low Carb Yorkshire Pudding
Ingredients
- 2 Large Eggs
- 1 Cup Almond Flour
- 1 Cup Cream
- Pinch of Salt
- 1 teaspoon Baking Powder
Instructions
- Using a large muffin pan, fill the base with the meat drippings from your roast, just to line the base.
- Beat the eggs with a whisk.
- Toss in the rest of the ingredients and whisk quickly.
- Pour into the muffin pan.
- Pop in the oven for 15 minutes at 180 degrees C
oooh, we’re doing a pork belly in the weber this weekend and I think I’ll try my hand at these 🙂
Yummy must try
Lol, “crap free gravy”!
So tasty thanks for sharing your receipe.
There is no link?
Apologies. My website was hacked a few weeks ago and a few of the features were missing. You should be able to see the recipe card now.
The recipe is not displaying
Apologies. My website was hacked a few weeks ago and a few of the features were missing. You should be able to see the recipe card now.
Sorry. These were nasty. And, even after cooking for 1/2 hour they were still partially raw in the center. But, like I told my son, nothing ventured, nothing gained! Thanks for the recipe. Just not for me. Nowhere close to a Yorkshire pudding or popover.
This turned out great!! Love it.
Ugh! Raw scrambled egg consistency in the middle. Waste of ingredients
Oh no, I wonder what went wrong?
i would add that its best to heat the fat in the trays to a high
temp before adding mix as they wont cook
Going to try this today, this seems as close to a ‘normal’ yorkshire pudding recipe as I can find. I must say though, the cooking time looks wrong, I’ve always preheated the oven to the highest heat to get the pan and oil hot, pour batter in and then turn down to about 200c and leave for about 20-30 mins. I can’t imagine 15 mins at 180c working.
Mine turned out with the scrambled egg kind of consistency in the middle too, I’m wondering if it’s to do with the brand of almond flour or something?
Hi Sharon! I’ve just put a pan of batter into a 400 (U.S.) degree oven; if 15 minutes isn’t enough I’ll give it as long as it takes.
I love popovers. It’s snowing a foot an hour here, and this giant popover will be my lunch. I love the ingredients, so clean. Thank you for sharing.
Maybe the folks who didn’t get a good outcome didn’t have their ovens set high enough?
Best wishes.