Keto Toad in the Hole

Ingredients

• 350g / 0.77 lb chicken sausages (4 x 85g)
• 10g / 2 tsp beef drippings or canola oil
• 250 ml / 1 cup eggs, lightly whisked (4-5 large eggs)
• 1 cup almond flour
• 180 ml / 3/4 cup unsweetened almond milk
• 60 ml / 1/4 cup water
• 1 tbsp mayonnaise (full-fat)
• 1/2 tsp cooking salt (kosher salt)
• Pinch white pepper
• 50g (1/4 cup) beef drippings or canola oil

For the Onion Gravy:

• 30g / 2 tbsp beef drippings or unsalted butter
• 2 onions, halved, cut into 7 mm / 1/4" wedges
• 1 garlic clove, finely minced
• 3 tbsp almond flour
• 500 ml / 2 cups low sodium beef stock (broth)
• 1/2 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 1/4 tsp cooking salt (kosher salt)

Instructions

1. Preparation: Preheat the oven to 220°C (425°F). Prepare the batter by whisking eggs, almond flour, almond milk, water, mayonnaise, salt, and pepper in a bowl. Refrigerate until needed.
2. Brown the Sausages: In a pan, heat 2 tsp of beef drippings. Brown the chicken sausages all over. Remove and set aside.
3. Combine Ingredients: In a metal pan, add the remaining beef drippings and heat in the oven for 15 minutes. Quickly add the browned sausages and pour the batter over them. Bake for 25 minutes until puffed and golden.
4. Make the Gravy: While the batter is baking, make the gravy by sautéing onions in beef drippings until golden. Add garlic and cook briefly. Stir in almond flour followed by the beef stock. Season with Worcestershire sauce, salt, and pepper. Simmer until thickened.
5. Serve: Slice the Toad in the Hole and serve hot with onion gravy.