Golden, towering, and deeply savory, these high protein Yorkshire puddings deliver the crisp edges and airy, tender centers of the British classic without the carb crash. Crafted with eggs, whey protein isolate, and a touch of arrowroot to replace white flour, they soak up rich gravy effortlessly while keeping your macros locked in.
Equipment
- Heavy-duty 12-cup metal muffin pan
- High-speed blender
- Measuring jug with spout
Ingredients
- 3 large whole eggs (room temperature)
- 2 large egg whites (room temperature)
- 1/2 cup (120 ml) unsweetened almond milk (room temperature)
- 1/4 cup (30 g) unflavored whey protein isolate
- 1 tablespoon (8 g) arrowroot flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons beef tallow, duck fat, or avocado oil (divided into 8 muffin tin wells)
Instructions
- Preheat oven to 425°F (220°C). Divide 2 tablespoons of beef tallow evenly among 8 wells of a metal muffin tin (roughly 3/4 teaspoon per cup). Slide the tin into the preheating oven for 10–12 minutes until the fat is sizzling and faintly smoking.
- Add whole eggs, egg whites, almond milk, whey protein isolate, arrowroot flour, and salt into a high-speed blender. Blend on high for 30–45 seconds until smooth, fully emulsified, and lightly frothy on top.
- Let the batter sit at room temperature for 15–20 minutes to allow the air bubbles to settle and the dry protein particles to hydrate fully.
- Working quickly to maintain pan heat, pull the muffin tin halfway out of the oven. Pour the batter into the 8 heated cups, filling each roughly halfway full—the fat should sizzle instantly around the edges.
- Slide the tin back inside immediately and bake at 425°F (220°C) for 18–20 minutes without opening the oven door. The puddings are ready when they have climbed well above the rim, showing deep golden-brown tops and rigid, crisp walls.
- Serve immediately.
Notes
Reheating: Crisp refrigerated puddings in an air fryer at 350°F (175°C) for 3 minutes, or in an oven at 375°F (190°C) for 5 minutes; avoid the microwave to prevent sogginess. Allergy adaptations: Use avocado oil in place of beef tallow for a dairy-free fat option, and ensure your whey isolate is certified lactose-free if sensitive. Flavor additions: Whisk 1 teaspoon of minced fresh rosemary, fresh thyme, or cracked black pepper into the batter right before pouring.
Nutrition
Calories: 95 kcal · Fats: 5.5 g · Cholesterol: 75 mg · Sodium: 140 mg · Potassium: 95 mg · Total Carbohydrates: 1.8 g · Dietary Fiber: 0.1 g · Net Carbs: 1.7 g · Sugars: 0.5 g · Protein: 9.2 g · Calcium: 42 mg
