Who says you have to miss out on classic comfort food on the keto diet? This Keto Yorkshire Pudding recipe is a low-carb, gluten-free twist on the traditional British favorite. Light, fluffy, and perfect for pairing with roast beef or any Sunday roast, this dish brings all the joy of the original with none of the guilt.
Made with simple ingredients like arrowroot, heavy cream, and beef drippings, these keto-friendly puddings deliver maximum rise and incredible flavor. Let’s dive into this easy-to-make recipe that will become a staple in your keto meal rotation.
Why This Recipe Works for the Keto Lifestyle
Yorkshire pudding has always been a centerpiece of British cuisine, but traditional recipes use wheat flour, making them off-limits for keto followers. This recipe swaps high-carb ingredients for low-carb alternatives like arrowroot flour, so you can enjoy all the flavor and fluffiness without the carbs.
What’s more:
- Quick to Make: Ready in under 40 minutes!
- Low in Net Carbs: Each pudding has just 4.4g net carb.
- Simple Ingredients: Easily available at most grocery stores.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Why This Recipe Means So Much to Me
When I moved to the UK in 2012, one of the first things I fell in love with was the tradition of Sunday roast. The smell of roast beef and Yorkshire puddings baking in the oven became such a comforting and joyful part of my weekends. It brought people together, filling the house with warmth and delicious aromas.
Coming from Bulgaria, Sunday meals were always about family and tradition, but the idea of a roast with all its trimmings was something new to me – and I embraced it wholeheartedly.
When I started following the keto diet, I thought I had to give up my favorite dish. Yorkshire puddings, with their fluffy texture and crispy edges, seemed impossible to recreate without flour.
But I wasn’t ready to give them up.
That’s when I started experimenting. After a lot of trial and error, I created this keto-friendly Yorkshire pudding recipe that tastes just as good as the original, if not better! Now, my family can’t tell the difference, and I get to keep this cherished part of my UK experience while staying true to my low-carb journey.
I hope this recipe brings the same joy and comfort to your table as it does to mine. Whether it’s part of your Sunday roast or served with your favorite keto toppings, these Yorkshire puddings are sure to become a favorite in your home too. your keto Yorkshire pudding. You don’t need any flour, milk, or baking powder. This makes this recipe low carb, gluten free, and keto friendly.
Ingredients
Here’s what you’ll need to make 6 fluffy and crispy Yorkshire puddings:
- arrowroot flour: Helps bind and thicken the batter while keeping it low-carb.
- heavy cream: Adds richness and moisture. You can substitute with almond milk or coconut cream for a dairy-free option.
- large egg: Creates structure and helps with the rise.
- beef drippings: Essential for authentic flavor. Substitute with beef tallow, duck fat or coconut oil.
- Himalayan salt: Enhances flavor.
See my Flourless Low Carb Keto Yorkshire Pudding with Almond Flour Recipe HERE if you do not want to use arrowroot.
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C), add the beef drippings/tallow to each muffin pan cup, and place the pan in the oven to heat while you prepare the batter.
- Mix the Batter: Whisk together arrowroot flour, heavy cream, egg, and salt in a mixing bowl until smooth, or use a food processor for a fluffier texture.
- Rest the Batter: Cover the batter with cling film and let it rest for 30 minutes to ensure maximum rise.
- Bake the Puddings: Remove the hot muffin pan from the oven, pour the batter halfway into each cup (fat should sizzle), and bake for 30–35 minutes until golden and puffy without opening the oven door.
Tips for Perfect Keto Yorkshire Puddings
- Don’t Skip the Resting Time: It allows the batter to develop and helps achieve a fluffier texture.
- Use Hot Muffin Tins: Preheating the fat ensures crispy outsides.
- Avoid Opening the Oven Door: This prevents the puddings from collapsing during baking.
- Use beef drippings (beef tallow) for the best flavor and crispy texture. If unavailable, you can substitute with duck fat, but avoid butter as it has a lower smoke point.
Enjoy Keto Yorkshire Puddings with Your Favorite Roast Dinner!
Pair these gluten-free puddings with roast beef, gravy, or even as a side for vegan dishes. They’re so versatile that even the rest of the family won’t notice they’re keto!
If you love this recipe, check out my other keto-friendly dishes like:
Storage Instructions
- Room Temperature: Store your Yorkshire puddings in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, place them in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F (175°C) for a few minutes to crisp them up before serving.
- Freezer: Freeze the puddings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 10–15 minutes until hot and crispy.
FAQ
Q: What does Yorkshire pudding taste like?
A: It tastes like a savory pancake with a crispy outside and a soft inside. Traditionally served with roast beef and gravy, it can also be enjoyed as a dessert with jam or custard. Some describe it as light and fluffy, while others find it buttery and chewy.
Q: Can I use coconut flour or almond flour for keto Yorkshire puddings?
A: This recipe is flourless, so you don’t need either! Both coconut and almond flours are low-carb and gluten-free, but they’re not suitable substitutes for arrowroot in this recipe. Coconut flour is highly absorbent, requiring more liquid and eggs, while almond flour would change the texture entirely.
See my Flourless Low Carb Keto Yorkshire Pudding with Almond Flour Recipe HERE if you do not want to use arrowroot.
Q: How do I calculate the nutritional values of my keto Yorkshire puddings?
A: The nutritional values of your keto Yorkshire puddings depend on the ingredients and quantities you use for each recipe. You can use a food scale and a nutritional calculator to measure and calculate the calories, fat, protein, carbs, fiber, and net carbs of your keto Yorkshire puddings. Alternatively, you can use a web tool like NUTRITICS® or MyFitnessPal to enter your ingredients and get a nutritional analysis of your keto Yorkshire puddings. You can also compare the nutritional values of different keto Yorkshire pudding recipes to find the one that suits your keto diet and goals.
Q: What is the difference between almond flour and almond meal?
A: Almond flour and almond meal are both made from ground almonds, but they have different textures and uses. Almond flour is finer and blanched, which means the skins are removed. Almond meal is coarser and unblanched, which means the skins are left on. Almond flour is better for making keto Yorkshire puddings, as it gives a lighter and smoother texture. An almond meal is better for making crusts, cookies, or breads, as it gives a crunchier and nuttier texture.
Q: Can I use almond milk instead of heavy cream?
A: Yes, almond milk is a lighter option, but it might result in a slightly less rich texture.
Q: Can I substitute coconut oil for beef drippings?
A: Yes, coconut oil works, but it will change the flavor slightly. Duck fat or butter are better for a savory, crispy finish.
More Keto Recipes
Keto Dinner Recipes
- Keto Yorkshire Pudding with Almond Flour
- Keto Mediterranean Cod With Walnut Crust
- Keto Mediterranean Chicken Dinner Recipe
More Keto Dessert Recipes
- Keto Chocolate And Strawberries Cream Cake
- Keto Strawberry Low Carb Cheesecake Ice Cream
- Keto Blueberry Frozen Creme Fraiche
See my Flourless Low Carb Keto Yorkshire Pudding with Almond Flour Recipe HERE if you do not want to use arrowroot.
Flourless Keto Yorkshire Pudding
Equipment
- 1 Spatula
Ingredients
- 1 tablespoon arrowroot
- 1/4 cup heavy cream
- 1 medium egg
- 1/4 teaspoon Himalayan salt or sea salt
- 2 teaspoons beef tallow beef dripping
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C), add the beef tallow/drippings to each muffin pan cup, and place the pan in the oven to heat while you prepare the batter.
- Mix the Batter: Whisk together arrowroot flour, heavy cream, egg, and salt in a mixing bowl until smooth, or use a food processor for a fluffier texture.
- Rest the Batter: Cover the batter with cling film and let it rest for 30 minutes to ensure maximum rise.
- Bake the Puddings: Remove the hot muffin pan from the oven, pour the batter halfway into each cup (fat should sizzle), and bake for 30–35 minutes until golden and puffy without opening the oven door.
Video Recipe
Notes
- Don’t Skip the Resting Time: It allows the batter to develop and helps achieve a fluffier texture.
- Use Hot Muffin Tins: Preheating the fat ensures crispy outsides.
- Avoid Opening the Oven Door: This prevents the puddings from collapsing during baking.
- Use beef drippings (beef tallow) for the best flavor and crispy texture. If unavailable, you can substitute with duck fat, but avoid butter as it has a lower smoke point.
