Imagine a golden, puffed-up giant Yorkshire pudding that’s crisp on the outside, soft and airy in the middle, and completely guilt-free. This isn’t your traditional carb-heavy version – it’s a high-protein, low-carb twist that delivers all the nostalgic comfort without the sugar crash. Whether you’re filling it with a hearty roast dinner or enjoying it as a savory side, this showstopper is here to make your low-carb lifestyle a whole lot more delicious.
Ingredients
- 4 large eggs (room temperature)
- ¾ cup (180ml) heavy cream
- ⅔ cup (80g) almond flour
- 2 tablespoons (15g) arrowroot powder (or cornstarch)
- ¼ teaspoon xanthan gum (optional, but helps with structure)
- ½ teaspoon salt
- ¼ cup (60ml) beef drippings, ghee, or avocado oil (for the hot pan)
Instructions
- Make the Batter: In a large bowl, whisk the eggs until frothy. Add the heavy cream and whisk to combine. Add the almond flour, arrowroot, xanthan gum (if using), and salt. Whisk until you have a smooth, lump-free batter. The consistency should be like single cream.
- Rest the Batter: Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This step is crucial for the flours to absorb the liquid, leading to a better rise. For the best results, rest it in the fridge overnight.
- Preheat the Oven and Pan: Preheat your oven to 220°C (425°F). Place your 20cm (8-inch) ovenproof frying pan or baking dish in the oven with the beef drippings, ghee, or oil.
- Heat the Oil: Leave the pan in the oven for 10-15 minutes until the oil is shimmering and smoking hot. This is the most critical step for a good rise.
- Pour and Bake: Carefully remove the pan from the oven and quickly and evenly pour the batter into the hot oil. The batter should sizzle immediately.
- Bake: Return the pan to the oven and bake for 25-30 minutes. Do not open the oven door during this time. The pudding is ready when it has puffed up dramatically and the edges are a deep golden brown and feel firm and dry to the touch.
- Serve Immediately: The pudding will begin to deflate as soon as it’s out of the oven, so serve it immediately. Fill with your favorite roast dinner, sausages, or vegetables.
Notes
Storage & Reheating: Store leftovers in an airtight container in the fridge. Reheat in a hot oven (180°C/350°F) for 5-7 minutes to restore crispness. Do not microwave. Allergy Notes: This recipe is nut-free if you replace the almond flour with sunflower seed flour or an additional 2 tablespoons of coconut flour (note: coconut flour is more absorbent). It is gluten-free and grain-free. Flavor Boosts: Add a teaspoon of dried herbs (like thyme or rosemary) to the batter, or fold in some grated Parmesan cheese for a savory kick.
