Keto Yorkshire Pudding – Our keto Yorkshire pudding is an eggy batter poured over sizzling beef drippings that puff up until they’re tall and crispy on the outside and deliciously tender and light on the inside. Yorkshire Pudding is served fresh, so be ready to plate them up as soon as they come out of the oven.
WHAT IS YORKSHIRE PUDDING?
Contrary to the name, Yorkshire pudding is not a custard-like dessert. Instead, it is a savory popover-like dish made from eggs, milk, and flour. Yorkshire pudding came together as a way to use the leftover drippings from roasted meat, but newer recipes use butter, oil, or ghee. As such, this side often goes hand in hand with Sunday roast. People from all over the world look forward to Sunday dinner and the community it brings. And what is Sunday roast without Yorkshire pudding, even if you’re eating keto or low-carb?
WHAT YOU NEED TO MAKE THIS RECIPE
- Almond Flour
- Arrowroot Flour
- Xantham Gum
- Heavy Cream
HOW TO MAKE KETO YORKSHIRE PUDDING
Whisk heavy cream in a measuring cup until creamy. Then, add the eggs, flour, water, and salt. Whisk until smooth.
Rest the mixture a room temperature for 30 minutes or overnight in the fridge for best results.
Preheat the oven to 450° F (232° C). Then, add 1 teaspoon of beef drippings, oil, butter, or ghee into the cups.
Set the muffin tin into the oven; heat for 10 minutes.
Whisk the batter, then carefully remove the tin and divide the batter into the cups; fill them evenly ½ of the way.
Bake for 15-25 minutes, depending on the oven range.
Serve the Yorkshire puddings immediately, and enjoy!
- Rest batter in the fridge overnight to develop the flavor. If you don’t have the time for that, let it rest at room temperature for at least 30 minutes.
- Preheat the muffin tin and drippings until they are piping hot (there will be smoke) so the batter will cook right away, resulting in tall and crispy Yorkshire puddings.
- Whisk the batter before pouring it into the muffin tins.
- The combination of heavy cream and water helps each pudding to rise tall.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, we hope you will try one of these keto and low-carb meals!
- Sunday Roast Beef and Drippings
- Lemon Juice and Powdered Sugar
- Roasted Potatoes
- Boneless Lamb Roast
- Butter Chicken
- English Breakfast
- French Onion Soup
- Prime Rib
- Toad in a Hole
- Homemade Fig Jam
- Aloo Keema
- Beef Bourguignon
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – The best way to store Yorkshire puddings is to allow them to cool down and add them to an air-tight container lined with a paper towel. They will keep in the fridge for 3-4 days.
- FREEZE – Allow the Yorkshire pudding to cool and add it to a freezer-safe container or bag. They will freeze for 3 months.
- REHEAT – Warm leftovers in the oven at 400° F (204° C) until they are heated through. You can warm it in the microwave, but it won’t be crispy.
FREQUENTLY ASKED QUESTIONS
Resting the batter and using a high enough temperature is key.
You may have pulled them out too quickly or your oven range wasn’t hot enough.
YOU SHOULD ALSO TRY:
Keto Yorkshire Pudding
- Whisk heavy cream in a measuring cup until creamy. Then, add the eggs, flour, water, and salt. Whisk until smooth. Rest the mixture a room temperature for 30 minutes or overnight in the fridge for best results.
- Preheat the oven to 450° F (232° C). Then, add 1 teaspoon of beef drippings, oil, butter, or ghee into the cups and set the muffin tin into the oven; heat for 10 minutes.
- Carefully remove the tin and divide the batter into the cup; fill them evenly ½ of the way. The oil should sizzle.
- Bake until they have doubled in size and become crispy, for about 15-25 minutes, depending on the oven range.
- Serve the Yorkshire puddings immediately, and enjoy!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.