Paleo Yorkshire Pudding
Elevate your grain-free culinary game with this show-stopping Paleo Yorkshire Pudding! Perfect for those adhering to a Paleo diet, this recipe swaps traditional wheat flour for a blend of tapioca and almond flour, delivering the same puffed-up, golden perfection you love in classic Yorkshire puddings. Enhanced with creamy, full-fat coconut milk and rich beef tallow or coconut oil, these dairy-free delights boast a beautifully crispy exterior and a tender, airy inside. Quick to prepare in just 10 minutes, these savory puddings bake to perfection in under half an hour, making them an ideal side dish for your Paleo-friendly roast or standalone treat. With its irresistible flavor and texture, this Paleo version is proof that indulgence and dietary restrictions can go hand-in-hand.
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Recipe Information
Ingredients
- 1 cup Tapioca flour (starch)
- 0.5 cup Almond flour
- 1 cup Coconut milk (full-fat, canned, well-stirred)
- 4 large Eggs
- 2 tablespoons Beef tallow or coconut oil
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 425°F (220°C).
Place a standard 12-hole muffin tin in the oven to heat up while you prepare the batter.
In a large mixing bowl, whisk together tapioca flour, almond flour, and sea salt until well combined.
In a separate bowl, whisk the eggs thoroughly, then add the coconut milk. Mix until smooth and fully incorporated.
Slowly pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps. The batter should be smooth and pourable.
Carefully remove the hot muffin tin from the oven. Add about 1/2 teaspoon of beef tallow or coconut oil to each muffin cup. Return the tin to the oven for about 2-3 minutes until the oil is sizzling hot.
Quickly but carefully remove the muffin tin and divide the batter evenly between the 12 muffin cups. Each cup should be about half full.
Immediately return the muffin tin to the oven and bake for 20-25 minutes, or until the puddings have puffed up and turned golden brown.
Do not open the oven during baking, as this may cause the puddings to deflate.
Once done, remove the muffin tin from the oven. Carefully transfer the Yorkshire puddings to a wire rack to cool slightly before serving.
Serve warm alongside your favorite Paleo roast or enjoy them on their own!
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 277 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 921 mg | 20% | |
*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.
