Best-Ever Yorkshire Puddings (Low Carb | Gluten-free | Paleo)

Best-Ever Yorkshire Puddings (Low Carb | Gluten-free | Paleo)

These are simply the best-ever low carb, gluten-free Yorkshire puddings. They are crispy, delicious and the perfect accompaniment to your Sunday roast. 

No More Missing Out…

When I first met my husband, we were too lazy to cook proper meals. On a Sunday, we used to just make a massive batch of Yorkshire puddings, place them all on a big plate, smother them with gravy and eat them on their own.

Traditional Yorkshire puddings use wheat flour, which is obviously a big no-no for me, so it’s fair to say that I have extremely missed Yorkshire puddings, more than you guys could ever imagine.

They are a classic, British side dish that accompany roast dinners, and a true favourite of mine.

After researching the origins and ingredients of them for many months, I can tell you that they are pretty much the same thing as a “popover”.

Tried & Tested…

Since living this keto lifestyle (which I adore by the way) I have missed certain “carby” foods, like Yorkshires. I have tried making them time and time again, but each time I did, they feel short of perfection. That was, until I made these.

After my many failed attempts, I found the best yorkshires (recipe below) required a combination of both almond flour and arrowroot powder.

Arrowroot Powder…

Ok, so I’ll be completely honest here. I was super skeptical about buying arrowroot powder, because it is a starch. It comes from the root of a plant called Maranta Arundinacea.

I did a lot of research into this ingredient and found out that it is gluten-free, grain-free, vegan, paleo. But the biggest question I had was “Is it ok to eat on a keto diet?”

The short answer is yesBUT only in small amounts.

You don’t want to consume too much of it, since it will kick you out of ketosis. Therefore, moderation is key.

Tips For Perfecting Yorkshires…

I have found there are a few vital things that make this recipe perfect:

  1. Lump-Free Batter Really whisk the ingredients well to avoid any lumps or bumps.
  2. Resting The BatterThis helps the puddings rise.
  3. HOT HOT HOT FatBeef drippings (or any pan drippings) are the best types of fat to use for these puddings. However, if you don’t have any drippings on hand, other fats that are good alternatives include: avocado oil, bacon fat, lard, unsalted butter or ghee.
  4. Combination of Flours – As stated above, you don’t want to consume too much arrowroot powder, but yorkshire puddings tend to remain flat if only using almond flour. Therefore, both the almond flour and arrowroot powder give these beauties that ultimate rise and texture.
  5. Don’t Open The Oven – Yes, you can peer through the glass door and watch them rise, but avoid opening the door until at least the 20 minute mark. You don’t want to risk them collapsing.
  6. Middle Shelf – If these babies go on the the top shelf, they will burn. So, when you’re rustling up your roast dinner, always make space on the middle shelf for the perfect yorkshires.
  7. Don’t Over-Fill – If you overfill the muffin cups with the batter, they will get huge. This may sounds like a good plan to some of you, but if they get too big, they run the risk of being too “top-heavy” and inevitably collapsing. Therefore, it’s best to only fill the muffin cups halfway.

More Recipes You Might Like…

Lemon-Butter Roast Chicken
Sausage & Cranberry Stuffing Balls
Perfect Sugar-Free Cranberry Sauce
Pan-Fried Brussels Sprouts

Best-Ever Yorkshire Puddings

These are simply the best-ever low carb, gluten-free Yorkshire puddings. They are crispy, delicious and the perfect accompaniment to your Sunday roast. 
Prep Time5 mins
Cook Time25 mins
Resting Time30 mins
Total Time1 hr
Course: Side Dish, Snack
Cuisine: British
Keyword: best, dairy free, low carb, paleo, puddings, yorkshire
Servings: 10
Calories: 42kcal
Author: Anna – everydayketorecipes


  • 3 eggs
  • 80ml (⅓ cup) unsweetened almond milk
  • 32g (¼ cup) arrowroot powder
  • 25g (¼ cup) almond flour
  • ¼ tsp salt
  • beef drippings (this can be substituted for avocado oil, bacon fat, lard, unsalted butter or ghee)


  • In a mixing bowl, whisk the eggs and milk together, until slightly frothy.
  • Add the arrowroot powder, almond flour and salt, and whisk again, until smooth.
  • Set aside for 30 minutes, to allow the batter to rest.
  • Preheat the oven to 200ºC/400ºF.
  • in a muffin tin, pour ½ tsp beef drippings (or your preferred fat) into 10 of the muffin cups. Then place the muffin tin in the oven for 4-5 minutes, until the fat is hot.
  • Ladle the batter into the muffin cups, filling about halfway. Place them in the oven, on the middle shelf for 25-30 minutes. The centre should be set and the edges crispy and puffed up.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  10
Calories:  42
Fat:  2.2g
Carbohydrates:  3.2g
Fiber: 0.2g
Net Carbs:  3g
Protein:  2.1g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 

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