Guaranteed to be the best keto Yorkshire puddings you've ever tasted. in a medium glass bowl, whisk eggs and salt until frothy. add sifted flours a bit at a time while you whisk, so as to prevent lumps forming. incorporate milk, again little by little to avoid lumps.
Preheat the oven to 220°C, gas 7. Sieve the flour with the salt into a bowl and make a well in the centre. Gradually work in the beaten eggs, then whisk in the milk - the consistency should be like single cream. Leave the batter to stand for at least an hour. You'll need some Yorkshire pudding tins, either individual ones or one big tin.
You always have to have peas. Sadly, gravy, peas and the Yorkshire Pud are all carbs my body isn’t fond of, so the baker in me wondered if I could do a low carb version. And after several tries, this one is my favourite. The key is a good hot oven and the oil or fat you use.
But crisply-made Yorkshire Pud is now - and with every reason - something of a delicacy. There are just a few rules: for a successful pudding you must (i) have the oven very hot, (ii) use a flameproof metal container, and (iii) always use plain flour rather than self-raising. For a larger Yorkshire Pudding batter to serve 6, Click Here .