Introduction
Yorkshire puddings have been gracing British dinner tables since the 1700s, traditionally made as a way to make use of meat drippings and stretch expensive ingredients. This keto adaptation honors the beloved original while making it accessible to those following a low-carb lifestyle. The substitution of almond flour for wheat flour is actually reminiscent of medieval English cooking, where ground almonds were commonly used in both sweet and savory dishes. While purists might raise an eyebrow, this version manages to achieve the characteristically dramatic puff and crispy texture that make Yorkshire puddings so iconic, proving that traditional favorites can be successfully adapted for modern dietary needs.
Ingredients
• 4 large eggs, room temperature
• 1 cup unsweetened almond milk, room temperature
• 1 cup finely ground almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 cup beef tallow or avocado oil (for the pan)
Step 1:
Place muffin tin in oven and preheat to 425°F (220°C). Allow tin to heat for at least 10 minutes.
Step 2:
In a large bowl, whisk eggs vigorously until frothy, about 2 minutes.
Step 3:
Gradually whisk in almond milk until well combined.
Step 4:
In a separate bowl, combine almond flour, coconut flour, xanthan gum, salt, and pepper.
Step 5:
Gradually whisk dry ingredients into wet mixture until completely smooth, with no lumps.
Step 6:
Let batter rest for 10 minutes.
Step 7:
Carefully remove hot muffin tin from oven. Add 1 teaspoon beef tallow or avocado oil to each cup.
Step 8:
Return to oven for 2 minutes until oil is smoking hot.
Step 9:
Working quickly, pour batter into cups, filling each 2/3 full.
Step 10:
Bake for 20-23 minutes until puffed up and golden brown. Do not open oven door during baking.
Q: Why didn't my Yorkshire puddings rise?
A: Common causes are opening the oven door during baking, ingredients not at room temperature, or oil not hot enough
Q: Can I make the batter ahead of time?
A: Yes, batter can be made up to 1 hour ahead and left at room temperature
Q: Why use xanthan gum?
A: It helps bind the ingredients and creates structure, replacing the gluten found in traditional flour
• Ensure all ingredients are at room temperature for best rise.
• Almond flour should be super-fine blanched variety for best texture.
• Coconut flour brand matters - use a premium brand like Bob's Red Mill.
• Beef tallow is traditional but avocado oil works well as a substitute.
• Contains tree nuts (almonds) and eggs.
• Recipe is gluten-free, dairy-free, and keto-friendly.
Serve immediately while hot and puffy. These are perfect for holding gravy and accompanying roast meats.
Best eaten fresh. Can be stored in an airtight container for up to 2 days and reheated in a hot oven for 3-5 minutes.
Ensure oven and tin are properly preheated, and work quickly when adding batter to maintain heat.
- Room temperature ingredients are crucial for maximum rise
- Do not open the oven door during baking or puddings will collapse
- Ensure oil is smoking hot before adding batter
Try adding fresh herbs like thyme or rosemary to the batter, or use duck fat instead of beef tallow for a richer flavor
Serve with roast beef, lamb, or any roasted meat. Pairs well with red wine, particularly Cabernet Sauvignon.
Year-round, particularly popular in winter months
Contains eggs and tree nuts (almonds). Made in a gluten-free environment. Dairy-free when made with avocado oil.
