Low Carb Yorkshire Pudding (Atkins Diet Phase 2) | dietplan-101.com
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 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).
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 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 nicely to it. Add a few tbsps of water if it is slightly thick.)
- Take out the preheated dripping from the 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.