Keto Yorkshire Pudding
Elevate your low-carb lifestyle with this delicious Keto Yorkshire Pudding recipe—a clever twist on the classic British favorite. Made with a blend of almond flour and coconut flour, and enriched with eggs and unsweetened almond milk, these puddings are perfectly light and golden while staying completely keto-friendly. The secret to creating their irresistible puffed texture lies in preheating the muffin tin and sizzling butter or beef tallow before adding the luscious batter. Quick and easy to prepare in under 30 minutes, this gluten-free version of a traditional Yorkshire pudding is perfect for pairing with hearty roasts or serving as a standalone savory treat. Ideal for special occasions or everyday meals, these keto-friendly delights deliver all the flavor without compromising your low-carb goals.
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Recipe Information
Ingredients
- 0.5 cups Almond flour
- 1 tablespoon Coconut flour
- 4 large Eggs
- 1.25 cups Unsweetened almond milk
- 2 tablespoons Butter or beef tallow
- 0.5 teaspoons Salt
- 1 teaspoon Baking powder (gluten-free)
Instructions
Preheat your oven to 425°F (220°C).
Place a standard 6-cup muffin tin (or Yorkshire pudding tin) in the oven to heat up.
In a medium mixing bowl, whisk together the almond flour, coconut flour, salt, and baking powder. Set aside.
In another bowl, beat the eggs thoroughly until frothy. This helps create the light texture you want for Yorkshire puddings.
Slowly add the almond milk to the eggs while continuing to whisk.
Gradually mix the dry ingredients into the wet ingredients. Whisk until smooth and free of lumps.
Carefully remove the hot muffin tin from the oven. Add about 1/2 teaspoon of butter or beef tallow to each cup and return the tin to the oven for 1-2 minutes, allowing the fat to become very hot.
Quickly pour the batter into the hot cups, filling each about halfway. The batter should sizzle as it hits the hot fat.
Return the tin to the oven and bake for 12-15 minutes, or until the puddings are puffed and golden brown. Avoid opening the oven while they bake, as this can cause them to deflate.
Once baked, remove the puddings from the tin and serve immediately. They're best enjoyed fresh and hot.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 750 mg | 58% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
