Yorkshire pudding is an English side dish. It is cooked by pouring a batter made from milk, plain flour and eggs into preheated and oiled baking pan, ramekins or muffin tins.
In this low carb Yorkshire pudding recipe, soy flour (plus vital wheat gluten) is used to replace the plain flour. This recipe is adapted from Atkins Yorkshire Pudding recipe. The original recipe uses an 8-inch square baking dish. I replace it with muffin tin which yields 9 miniature puddings. The amount of oil used is also reduced to 4 1/2 tbsps. (the original is 1/3 cup).
Low Carb Yorkshire Pudding (for Atkins Diet Phase 2) | Dietplan-101
Yields: 9 servings (Each serving: 3.8 g Net Carbs)
- 4 1/2 tbsps beef/pork dripping (divided into 9)
- 3 large eggs
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 cup soy flour
- 2 oz. (57 g) vital wheat gluten
- 1 tsp double action baking powder
- Pour dripping into 9 holes of a 12-hole muffin tin (1/2 tbsp each), then preheat in the oven to 480°F/250°C (or the highest temperature of your oven) until dripping is smoking hot.
- Beat eggs until frothy, then add in milk and salt and whisk until combined.
- Sieve in soy flour, vital wheat gluten and baking powder, then whisk until the batter is smooth.
- Beat the batter again until light and frothy and no lumps. Transfer the batter to a jug. (Note: The batter should be a bit runny, but can coat the back of a spoon and stick nice to it. Add a few tbsps of water if it is slightly thick.)
- Take out the preheated dripping from oven and continue preheating the oven at 375°F/190°C.
- Pour the batter equally over the hot dripping of each hole quickly, then bake at 375°F/190°C for about 30 minutes, until the puddings are lightly browned. (DO NOT open the oven until it is done!)
- Serve piping hot.