About
These keto Yorkshire puddings are inspired by the traditional British classic and use almond meal in place of the usual flour.
Perfect as an accompaniment to a Sunday lunch or your Thanksgiving meal served with lashings of gravy.
Ingredients
- 2 medium raw egg whole
- 1 medium raw egg, white
- 1 cup almond meal finely ground by simple truth
- 1 teaspoon apple cider vinegar
- ¾ cup almond milk, vanilla or other flavors, unsweetened
- ½ cup olive oil
- ½ teaspoon baking soda
- ¼ teaspoon salt, sea salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit and select a muffin tray.
- Drizzle a little oil in the base of 9 muffin cups – roughly filling by 1/3 inch. Transfer the tray to the oven to get the oil nice and hot.
- Whilst the oil is heating, add the eggs and egg white to a food processor and whisk until light and frothy.
- Add the almond meal, almond milk, salt, baking soda and vinegar and blend again on a high speed until smooth and well beaten.
- Carefully remove the tray from the oven and divide the batter evenly between each of the nine muffin cases.
- Transfer to the oven immediately and bake for 12-15 minutes until well risen and golden brown all over.
Nutrition Facts
- Servings: 9
- Calories: 195.9kcal/819.7kJ (per serving)
- Fat: 19.4g (per serving)
- Carbs: 2.9g (per serving)
- Protein: 4.3g (per serving)
