Keto Yorkshire puddings start with an eggy batter poured over sizzling hot drippings that puff up until they’re tall and crisp on the outside and deliciously tender and light on the inside. The classic staple is served fresh with warm gravy – so be ready to plate them as soon as they come out of the oven. They are gluten-free, grain-free, and keto-friendly, with only 3 grams of net carbs per serving!
Why You’ll Love This Recipe
Preparing Yorkshire puddings with keto ingredients is difficult since the gluten in flour is the primary reason for their light and fluffy texture. Still, I think we’ve done a pretty good job with these gluten-free ingredients, and they taste delicious.
What Are Yorkshire Puddings?
Contrary to the name, Yorkshire pudding is not a custard-like dessert. Instead, it is a savory dish, similar to a popover made from eggs, milk, and flour. Yorkshire pudding hails from the 18th century, created to decrease food waste and use the leftover drippings from roasted meat. Newer recipes also use butter, oil, or ghee.
As such, this side dish often goes hand in hand with Sunday roast, a meal that people look forward to because of the community it brings. And what is Sunday roast without Yorkies, even when you’re eating keto, low-carb, or have a dietary restriction?
Ingredients You’ll Need
- Eggs: Eggs serve as a binder.
- Almond Flour: For best results, use blanched almond flour. I prefer blanched almond flour for making Yorkies because it produces a lighter batter.
- Arrowroot Flour: There are mixed feelings in the keto community about Arrowroot since it’s higher in carbohydrates than other options. For the Yorkshire puddings to puff up correctly, they need starch. However, in this recipe, the amount used for each serving is minimal, reducing the overall carb count to meet your macros.
- Xanthan Gum: Xanthan gum works with arrowroot flour to help the Yorkshire pudding puff.
- Heavy Cream: You can use keto-friendly milk, but I love how fluffy they are with heavy cream.
- Oil or Drippings: Sizzling hot fat is necessary for the puddings to lift up and out of the pan, which means you should use oil or fat sources with a higher smoking point. I recommend using beef drippings, avocado oil, butter, shortening, or ghee.
How to Make Keto Yorkshire Puddings
The full recipe with measurements is in the recipe card below.
Step 1: Whisk the heavy cream in a measuring cup until it’s creamy. Then, add the eggs, flour, xanthan gum, water, and salt. Whisk until smooth.
Step 2: Rest the mixture a room temperature for 30 minutes or overnight in the fridge for best results.
Step 3: Preheat the oven to 450°F (232°C). Then, add one teaspoon of beef drippings, oil, butter, or ghee into each cup.
Step 4: Set the muffin tin into the oven and heat them for 10 minutes.
Step 5: 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.
Step 6: Serve the Yorkshire puddings immediately, and enjoy!
Expert Tips
- For best results, rest the batter in the fridge overnight to develop the flavor. If you don’t have time for that, let it rest at room temperature for at least 30 minutes at minimum.
- 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.
- If the Yorkshire puddings become dark too quickly, reduce the heat and continue cooking.
Searching for More Like This?
If you love this recipe, try one of these keto and low carb favorites!
Serving Suggestions
- Roast Beef, Boneless Leg of Lamb, Prime Rib, Beef Bourguignon
- Lemon Juice and Powdered Sugar, Fig Jam, Honey
- Roasted Potatoes
- Butter Chicken Masala, Aloo Keema
- English Breakfast, Toad in a Hole
- French Onion Soup
- Thanksgiving Turkey
- Homemade Beef Gravy
What to do With the Leftovers
- Refrigerate – Store the leftovers in an airtight container lined with a paper towel for 3-4 days.
- Freeze – Let the dish cool. Then, transfer it to a freezer-safe container or bag. Keto Yorkshire puddings freeze for three months.
- Reheat – Warm the leftovers in the oven at 400°F (204°C) until heated; you can warm them in the microwave, but they won’t be as crispy.
Frequently Asked Questions
What is Yorkshire pudding batter made of?
Traditional Yorkies combine flour, salt, eggs, and salt to make this classic pairing. We replace those ingredients with heavy cream, eggs, and a combination of almond flour, arrowroot flour, and xanthan gum to make this easy keto Yorkshire puddings recipe.
How do you make keto Yorkshire puddings rise?
Resting the batter overnight and using a high temperature is necessary for the Yorkshire puddings to rise, even with gluten-free flour.
Why do my Yorkshire puddings deflate when I take them out of the oven?
You may have pulled them out too quickly, or perhaps your oven range wasn’t hot enough.
How many carbs are in keto Yorkshire pudding?
Many people ask, are Yorkshire puddings high in carbs? Using traditional ingredients causes classic Yorkies to have more carbohydrates. However, my recipe cuts the carbs by using two gluten-free flours instead of all-purpose flour.
And before you say it, yes, Arrowroot flour has more carbs than other keto flour options. It’s still low glycemic, and we only use a small amount, so the macros will still meet your needs.
• Carbs: 3 Net Carbs
• Fat: 35 Grams
• Protein: 7 Grams
More Savory Recipes:
Keto Yorkshire Puddings
- ¾ cup heavy cream, (6 1/2 fl oz)
- 4 eggs
- ⅔ cup almond flour (160 ml)
- 2 tablespoons arrowroot flour
- ¼ teaspoon xanthan gum
- 1 tablespoon water
- ½ teaspoon salt
- ½ cup beef drippings, (4 1/2 fl oz) butter, shortening, or ghee
- Whisk the heavy cream in a measuring cup until it is creamy. Then, add the eggs, flour, xanthan gum, 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 one teaspoon of beef drippings, oil, butter, or ghee into each cup.
- Set the muffin tin into the oven and heat them 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 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!
- For best results, rest the batter in the fridge overnight to develop the flavor. If you don’t have time for that, let it rest at room temperature for at least 30 minutes at minimum.
- 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.
- If the Yorkshire puddings become dark too quickly, reduce the heat and continue cooking.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Emily Thompson
Friday 26th of May 2023
Thank you for sharing this fantastic keto twist on a classic favorite!
Liam
Friday 26th of May 2023
I have to say, these Keto Yorkshire Puddings are an absolute game-changer! Being on a keto diet, I thought I would have to give up on enjoying this classic dish, but this recipe proved me wrong. The eggy batter creates the perfect texture - tall and crisp on the outside, yet tender and light on the inside. As soon as they came out of the oven, I couldn't wait to plate them and enjoy them with warm gravy. The fact that they are gluten-free, grain-free, and low in carbs is just the icing on the cake. Thank you for sharing this amazing recipe!
Annie
Wednesday 25th of January 2023
I absolutely loved these keto yorkshire puddings with our Sunday lamb roast! Very easy to make and consistent every time.
Maureen
Wednesday 25th of January 2023
I would have liked to try these but, as so often, there are no metric measurements. I am fed up of asking for this information. We do not use cup measurements in UK and everywhere you look the conversion charts are different. If you want to expand your followers in UK PLEASE give us accurate quantities for ingredients.
Maureen
Thursday 26th of January 2023
@Tressa Jamil,
Oh my goodness, these are lovely. They rose beautifully and have a great texture, partway between bread and cake so slightly different from original yorkshires but so good and it is rare to get that nice light 'rise' in keto. I can think of many ways to use these. I have already eaten too many today!
Maureen
Wednesday 25th of January 2023
@Tressa Jamil, Thank you so much, I will definitely try them soon. I didn't think of the software being the issue, maybe you should have a moan at some of the developers!! Thanks again.
Tressa Jamil
Wednesday 25th of January 2023
I wholeheartedly agree. Most of our software in the U.S. only allows us to list one unit of measurement. However, I would love for you to be able to try this recipe so I will list the conversions in this comment. Thank you so much for reaching out! We are always looking for new ways to make things easier for our readers.
6 1/2 fl oz heavy cream 4 eggs 160 ml almond flour 2 tablespoons arrowroot flour ¼ teaspoon xanthan gum 1 tablespoon water ½ teaspoon salt 4 1/2 fl oz beef drippings, butter, shortening, or ghee
rotangus
Sunday 22nd of January 2023
Tasty, but doesn't have the gradient from soft and pudding like to crisp and airy that the non-keto ones do. It's all like the creamy center of the usual pudding. Which isn't bad, but there is room for improvement.
Tressa Jamil
Sunday 22nd of January 2023
Thanks for the feedback; I am always playing around with recipes to make them better! These certainly stray from the tasty original Yorkshire puddings, but I love being able to have a low carb and gluten-free substitute.