Quick and Simple Keto Toad in the Hole is my keto version of one of the most loved, classic British dishes.
For any overseas readers who might be confused or alarmed by the name: no amphibians are involved. Toad in the Hole traditionally means sausages baked in a Yorkshire-style batter. You can also adapt it to use leftover cooked meats from holiday meals, but definitely no frogs.
This long-overdue keto take on the traditional recipe will please many followers of the blog and my social channels. My Instagram family have been asking for a keto Toad in the Hole for some time, and I’m finally sharing a version that keeps the character of the original while making it low carb.
I apologise for the delay. I wasn’t always a fan of the dish, but after experimenting I’m happy to add this to my repertoire of keto dinners. After the intense cooking around Christmas, Quick and Simple Keto Toad in the Hole is a relaxed, reliable meal to prepare.
Toad in the Hole origins
The recipe can be traced back to the mid-18th century when a batter-baked pigeon dish appeared in a cookery book. The modern version that most people recognise uses sausages rather than game birds.
As for the unusual name, no-one is certain how it originated. The most plausible explanation is visual: meat poking through the cooked batter might have suggested a toad peeking from a hole. Regardless, the name stuck.
The dish is unmistakably British in origin. While other cuisines favour more elegant names for their classics, British cooking historically embraces straightforward, often whimsical titles—think bubble and squeak, black pudding, spotted dick and jam roly-poly. They may sound childish, but these dishes remain beloved staples.
These old recipes live on in the canon of oddly named yet much-loved British comfort food.
With respect to presentation and flavour, this keto version aims to reproduce the delicate, puffy, crispy Yorkshire-style pastry that makes a classic Toad in the Hole so satisfying—while keeping the meal compatible with low-carb eating.
Quick and Simple Keto Toad in the Hole Recipe
The recipe is straightforward, but there are a couple of important tips to ensure success.
First, make the Yorkshire pudding-style batter exactly as written. Some keto-friendly flours and ingredients may seem carbier than ideal, but after extensive testing I found this combination delivers the light, crisp texture that defines the dish.
Second, the coconut oil must be very hot. Use a generous amount to create a shallow layer in the baking dish. When you pour the batter into the hot oil it should sizzle immediately—this is what creates the airy, cooked-through base. If the oil isn’t hot enough the pudding can turn out wet and eggy.
Follow the method below and you’ll have a simple, impressive low-carb take on a British favourite. No-one will suspect it’s keto.
Enjoy!
- 6 sausages
- 2 large eggs
- 15g lupin flour
- 20g arrowroot flour
- 150g whole dairy milk
- 1/4 tsp fine Himalayan pink salt
- 2–3 tbsp coconut oil
- Whisk the eggs and salt until frothy; using a glass jug makes pouring easier.
- Sift in the flours and whisk vigorously to remove lumps, then incorporate the milk until the batter is smooth.
- Cover the batter and rest it in the fridge for 30 minutes.
- Prick the sausages all over and bake at 170°C fan (190°C static) for about 15–20 minutes. Add a little coconut oil if needed to prevent sticking.
- When the sausages are browned on one side, turn them over and add enough coconut oil to create a 3–5 mm layer on the bottom of the dish.
- Give the batter a final whisk and pour it into the dish over the sizzling oil, distributing it around and between the sausages. Quickly brush coconut oil on the sides of the baking dish as well.
- Return the dish to the oven and bake for 30 minutes. Then open the oven door slightly, turn the oven off, and leave the dish inside for another 15 minutes to finish setting.
- Serve immediately for best texture and flavour.