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!
Making Yorkshire puddings with keto ingredients can be tricky since gluten is what gives them their light, fluffy texture. But this version comes pretty close. They’re golden, airy, and delicious!
What Are Yorkshire Puddings?
Contrary to the name, Yorkshire pudding is not a custard-like dessert. Instead, it is a savory British dish, similar to a popover with a hollow center and golden crust. Yorkshire puddings hail 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 in a pinch.
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. Traditionally they’re made with flour, milk, and eggs, but this keto version keeps all the texture and flavor while swapping out the carbs.
Key Ingredients
Traditional Yorkshire puddings combine flour, salt, eggs, and milk, but this keto Yorkshire pudding recipe replaces those ingredients with low-carb-friendly swaps. Here’s everything you need to make it.
- Eggs: Eggs act as a binder and help the Yorkshire puddings rise and hold their shape.
- Almond Flour: Use blanched almond flour made from skinned almonds to produce a lighter batter.
- Arrowroot Flour: Although arrowroot flour is slightly higher in carbs, it’s essential for structure, enabling the keto Yorkshire puddings to rise correctly. The recipe calls for a small amount, keeping them keto-friendly and well within your macros.
- Xanthan Gum: Xanthan gum works with arrowroot flour to help the batter rise.
- Heavy Cream: You can substitute keto-friendly milk, but I prefer heavy cream for extra richness and flavor.
- Oil or Drippings: You want sizzling hot fat to make the thin batter instantly puff up and out of the pan to give the bread their signature crispy edges and soft center. Beef drippings give you the most authentic flavor, but avocado oil, ghee, shortening, or butter also works.
How to Make Keto Yorkshire Puddings
The full recipe with measurements is in the recipe card below.
Step 1: Whisk heavy cream in a liquid measuring cup until creamy. Then, stir in the eggs, flour, xanthan gum, water, and salt.
Step 2: Rest the mixture at room temperature for at least 30 minutes or refrigerate overnight for the best results.
Step 3: Preheat the oven to 450°F (232°C) and add one teaspoon of beef drippings, oil, butter, or ghee into each cup.
Step 4: Place the muffin tin in the oven and heat the drippings for 10 minutes.
Step 5: Whisk the batter. Then, carefully remove the hot muffin tin from the oven and divide the batter evenly among the cups, filling each about halfway. Bake for 15–25 minutes, depending on your oven.
Step 6: Serve the Yorkshire puddings immediately, and enjoy!
Expert Tips
- Use room temperature ingredients. Cold eggs and cream can lead to uneven texture and prevent the puddings from rising properly.
- Let the batter rest. For the best results, refrigerate the batter overnight. If you’re short on time, let it rest at room temperature for at least 30 minutes before baking.
- Don’t overfill the cups. Fill each cup halfway. Too much batter and they won’t puff up correctly.
- Get the fat sizzling hot. The hotter the fat, the bigger the rise. Preheat the muffin tin and drippings until they’re piping hot so the batter starts cooking the moment it hits the pan.
If you enjoy keto Yorkshire puddings, try more low-carb recipes!
Serving Suggestions
Whether you’re serving them alongside a Sunday roast or just want a little comfort food that fits your low-carb lifestyle, these keto Yorkshire puddings are a must.
They’re perfect with savory mains like roast beef, boneless leg of lamb, prime rib, or Thanksgiving turkey. You can also pair them with your favorite beef stew recipes, like beef bourguignon and Instant Pot beef stew, or a piping hot bowl of French onion soup.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container lined with paper towels on the counter for 3-4 days.
- Freeze: Let the puddings cool and transfer them to a freezer-safe container or bag. Store the Keto Yorkshire puddings in the freezer for 2-3 months.
- Reheat: Warm the leftovers in the oven at 400°F (204°C) for 5-6 minutes. You can warm them in the microwave, but they will lose their crispness.
Frequently Asked Questions
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 might have removed them from the oven too quickly. Another possibility is that your oven or the fat may not have been hot enough when adding the batter.
How many carbs are in keto Yorkshire pudding?
Classic Yorkshire puddings made with all-purpose flour are higher in carbohydrates. My version lightens things up by swapping the flour for a combo of gluten-free, keto-friendly flours.
And before you ask, yes, arrowroot flour is a bit higher in carbs than other keto options. However, since it’s low-glycemic and used in such a small amount, it can still fit within your macros while giving the puddings that signature puff.
Carbs: 3 Net Carbs
Fat: 35 Grams
Protein: 7 Grams
More Savory Recipes:
Keto Yorkshire Puddings
- ¾ cup (177 ml) heavy cream, room temperature
- 4 large eggs, room temperature
- ⅔ cup (76 grams) almond flour
- 2 tablespoons arrowroot flour
- ¼ teaspoon xanthan gum
- 1 tablespoon water
- ½ teaspoon salt
- ½ cup (118 ml) beef drippings, divided
- Whisk heavy cream in a liquid measuring cup until creamy. Then, stir in the eggs, flour, xanthan gum, water, and salt.
- Rest the mixture at room temperature for at least 30 minutes or refrigerate overnight for the best results.
- Preheat the oven to 450°F (232°C) and add one teaspoon of beef drippings, oil, butter, or ghee into each cup.
- Place the muffin tin in the oven and heat the drippings for 10 minutes.
- Whisk the batter. Then, carefully remove the hot muffin tin from the oven and divide the batter evenly among the cups, filling each about halfway. Bake for 15–25 minutes, depending on your oven.
- Use room temperature ingredients. Cold eggs and cream can lead to uneven texture and prevent the puddings from rising properly.
- Let the batter rest. For the best results, refrigerate the batter overnight. If you’re short on time, let it rest at room temperature for at least 30 minutes before baking.
- Don’t overfill the cups. Fill each cup halfway. Too much batter and they won’t puff up correctly.
- Get the fat sizzling hot. The hotter the fat, the bigger the rise. Preheat the muffin tin and drippings until they’re piping hot so the batter starts cooking the moment it hits the pan.
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.