The Mother’s been making Yorkshire Pudding as an accompaniment for Prime Rib since forever. I didn’t know until I was an adult that not everyone ate it on holidays. I think this should change. It sops up the flavorful juices of my Reverse Sear Prime Rib so that not a drop of goodness is wasted. When I’ve introduced friends to it, they have sworn to never go back to eating roast beast without it.
The Mother was horrified when I announced that we would be having a gluten-free holiday season. What would we serve to replace the Yorkshire Pudding? I told “Never fear, Mother Dear” and whipped out my trusty bag of coconut flour to make a keto version of this feast staple. Sugar free and low carb don’t mean flavor free.
Yorkshire Pudding is easy to make especially when you use a blender. You can prep in less than five minutes.
Unless you’re from Europe, you may never have heard of Yorkshire Pudding. Now’s the time to explore new tastes that focus on flavor instead of sweetness. Serve with my Reverse Sear Prime Rib for a holiday meal that will impress family and friends without violating keto guidelines.
I like to serve Yorkshire Pudding out of the cast iron skillet that I cook it in.
Who likes Yorkshire Pudding with Prime Rib? Let me know.
4 large eggs
½ cup heavy whipping cream
1 teaspoon salt
4 tablespoons coconut flour
½ cup fat and meat drippings from Reverse Sear Prime Rib
- Preheat oven to 450°F.
- Warm a small cast iron skillet in oven until fat and meat drippings are very hot.
- In a blender, mix egg, cream, salt, and coconut flour until smooth.
- Pour mixture into hot skillet and cook for 20 minutes. DO NOT OPEN DOOR.
- Remove from oven and serve immediately.
This dish does not work the same way with almond flour.
The pudding will deflate when removed from the oven. That’s normal.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Total carbs: 3 grams
Fiber: 1 gram
Fat: 21 grams
Protein: 4 grams
Glycemic load: 0