Low Carb Yorkshire Puddings


Low Carb Yorkshire Puddings. Perfect every time and just 2.6g net carbs each.

Way fewer carbs than by using arrowroot alone and MY MOST COPIED RECIPE BY FAR.

The keto community has been making my delightful Yorkshire Puddings for years. Since 2018, in fact. Yet this old recipe remains the best. And for good reasons: exactly the same taste, look and texture as traditional high-carb Yorkies. If you’ve only just found me, and dreaming of having Yorkshire puds with your roast, you’ve come to the right place. 

My Low Carb Yorkshire Puddings ARE STILL THE BEST

I am pretty sure that you’ve been scouring the internet for low carb ideas, because that’s exactly what I did. Maybe you’ve even baked a batch or two as a pre-Christmas trial run, based on internet recipes you’ve come across, because that’s exactly what I did. And you’ve probably been disappointed with the results and thought there is no hope for low carb Yorkshire Puddings, because that’s exactly what I did.

I don’t mean disrespect to all the low carb cooks out there who take time to practice and share their findings. On the contrary, they are the inspiration behind my blog in the first place, so hats off to all of them. But, as you know by now, the staple keto ‘flours’ are coconut and almond ‘flour’.

Low Carb Yorkshire Puddings

Unfortunately, baking with coconut and almond can deliver mixed results. Sometimes good ones, often bad ones. That’s because coconut flour has an extremely drying effect, while almond flour is very heavy with natural oils and therefore not ideal for baking recipes you expect to puff up and rise. 

I gave it a good try, though, and made tons of batches using those common ‘keto’ flours. The Yorkies turned out too soft, too flat, too wet, or too dense, too rounded, too cake-like. Not good enough for my roast dinner. So in the end, I ditched all the internet search notes and went back to basics. I took my old but trusted original high-carb recipe and started using alternative ‘flours’ in various ratios and combinations. Until that ‘eureka’ moment that every recipe developer is looking for.

I was the very first keto baker to use lupin flour, which was virtually unknown within the keto community back then. Lots of negative and even hurtful comments ensued. But over time, keto and low-carb bloggers have come to realise how good this ‘flour’ actually is. Today, many others use it in their recipes.

My Low Carb Yorkshire Puddings are simply Too Good for Words

What makes them truly special is the combination of arrowroot starch and lupin flour. 

There are just two caveats:

  1. Make sure your pudding moulds are scorching hot when you pour the batter into them, or the Yorkies won’t puff up.
  2. Don’t be tempted to replace whole dairy milk with coconut milk or similar, or your puds won’t turn out the same. Remember that  they are still under 3g carbs each! If you use lactose-free milk (Arla in the UK), you’ll find that it contains the same carbs as whipping cream.

Trust me. These Low Carb Yorkshire puddings are so close to the real McCoy, that no-one will be able to tell them apart. And that’s a promise.

Low Carb Yorkshire Puddings


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Low Carb Yorkshire Puddings

Low Carb Yorkshire Puddings

Guaranteed to be the best KETO Yorkies you've ever tasted.
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Course: Bread and Crackers, Make your Own, Sides
Diet: Coconut Free, Gluten Free, Keto, Low Calorie, Low Carb, Nut Free, Yeast Free
Keywords: arrowroot, egg, lupin, milk
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12



  • using a Pyrex jug or sim liar spouted vessel, whisk eggs and salt until frothy.
    3 medium eggs, ¼ tsp fine himalayan pink salt
  • add sifted flours a bit at a time while you whisk, so as to prevent lumps forming.
    30 g arrowroot flour, 20 g lupin flour
  • incorporate milk, again little by little to avoid lumps.
    225 g whole dairy milk
  • when your batter mix is nice and smooth, cover with cling film and set aside for 30 mins.
  • pre-heat oven to static190 °C.
  • spread some coconut oil all around your muffin moulds and drop half a teaspoon at the bottom of each; place the muffin tray in the oven to heat up.
    coconut oil
  • once the coconut oil is sizzling hot, give your batter a final whisk and pour it into the cavities, filling each one equally to 1/2 depth.
  • return to the oven immediately and bake for 30 mins; then open the oven door slightly (jam a wooden spoon between oven frame and door), reduce oven temperature to static160 °C and continue to bake for another 15 mins.
  • turn the oven off, open the door fully, and leave the puddings in to dry and crisp up further.
  • serve hot or cold.


Macros calculated using Arla lacto-free whole milk (UK).
If you're avoiding LUPIN FLOUR due to a peanut allergy, you can try using defatted fine almond flour (click HERE for U.S. option), although the result won't be the same.
A spouted jug makes it easier to pour the batter into your muffin tray (stir just before pouring).
If the Yorkies start browning too soon, reduce the oven temperature slightly and add 5 minutes baking time.
You can make these several days ahead and re-heat them briefly before serving - they will taste as fresh as when first baked.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales (UK)
Metric Scales (U.S.)


Serving: 1Yorkie | Calories: 43kcal | Carbohydrates: 2.6g | Protein: 3g | Fat: 2g
Love this recipe? Mention @queenketo or tag #queenketo. Thank You!

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  1. I made these recently. Because I am new to Lupin flour and have read about its bitterness, I sprinkled a tiny bit of stevia powder into batter. Will not do that again as “sweetness” in Yorkshire pudding is not good…

    • Hi Peggy, no need to add stevia in this recipe. In fact, stevia adds bitterness in certain flour combinations and bakes. Try a batch just as described and you’ll be pleasantly surprised.

  2. Hi, these are amazing. Thank you! I only made a small substitution and used 5% cream instead of the milk in the recipe (I’m in Canada, so no access to the brand you listed). I also got 11 yorkies, rather than 12. I plugged in the ingredients into a nutrition calculator online (VeryWell Fit) and for 11 servings it came back as having 68cals per yorkie and only 0.9carbs (1.5g total and 0.6g fibre). I am super happy with the tradeoff of a few more cals for fewer carbs!

  3. Hi. Please help me understand. With arrow root powder having more carbs than all purpose white and a small amount of fibre how are these 2. something carbs each. Desperate to know they are and last te I was on keto used to make something like this. I’d love to eat them again. They look great. Thanks In advance. Peace.

  4. This has to be some kind of witch craft! 🙂
    I made this for Sunday dinner and
    my family assumed I had gone off keto. They were all fooled.
    Absolutely incredible.
    Thank you!5 stars

  5. I can’t use bean flours. Can I use my paleo flour mix for these?

  6. Fantastic recipe, very easy to follow and they turned out brilliantly. I did one slight mod though, I added 20g gluten. Some would recoil in horror but I just wanted the stretchiness and the structure.

    They were light and fluffy, and frankly I would have struggled to tell these apart from traditional yorkies. And incidentally, great recipe for pancake batter as well!5 stars

    • Brilliant, Mike!
      I’m sure you know that gluten is highly inflammatory and a gut destroyer, but if it’s OK with you, then who am I to argue? Glad you enjoyed my most popular recipe! Let me know what you think of the Yorkies if you decide to make a batch without gluten. 🙂

  7. I’ve recently begun cutting back on carbs and was delighted to find a low-carb recipe for one of my (and my family’s) favourite foods. Since it was just two of us for dinner, I made a third of the recipe, substituting almond milk and avocado oil. I forgot to mix them 30 minutes beforehand so I wasn’t sure how they would turn out. I needn’t have worried. They began to rise immediately and baked up light and crisp. They smelled exactly like traditional Yorkshires as they baked. Both my husband and I enjoyed them immensely and he suggested that next time the family is over for roast beef dinner I should make them instead of my usual recipe and see what response I get. Both of us liked the lighter texture and taste and the fact that they contain lower calories and carbohydrates is a bonus. Thank you for working so hard to perfect this recipe and for sharing it with the rest of us. It’s a winner!5 stars

  8. Oh my goodness these are so delicious! My family is making them for the 3rd time. Even the family members that are not keto say they can’t tell the difference between these and traditional yorkies made with wheat flour. Finally!
    Delicious, delicious, delicious!!!!!!!

  9. Ian Jackson

    Could you tell me how much batter goes in each hole, or to
    what depth would it be. I know with other recipes that too
    much batter can cause them to fail.

    • Hello Ian,
      I just quickly fill them half way, give the batter a stir and then top up each hole, until they’re evenly filled. The recipe quantities are measured precisely, so the Yorkies won’t fail unless you deviate from the description.
      In case you haven’t baked Yorkies before, make sure that the tin is very hot before you pour the batter in – it should sizzle as you pour. This is the most crucial step to ensure they rise properly (up the sides and hollow in the centre) not just for my low carb ones.
      Ovens can differ enormously in terms of heat spread, so IF you find they have a slightly ‘wet’ bottom when ready, flip them upside down and put them back in the oven to dry (oven off). You can also bake them the day before and simply re-heat them (but not in a microwave) for a few minutes before serving – they’ll be just as good and crispy as when first baked.
      Hope this helps. Merry Christmas!

  10. Lucira Jane Nebelung

    I am in the US and would greatly appreciate knowing how I can convert the grams to volume (i.e., cups) for the arrowroot and lupin flours. Thank you.

    • Hi Lucira, I don’t work with volume measures because they’re so inaccurate.
      Try a scarce 1/4 cup (i.e. not filled to the rim) for arrowroot and same for lupin.

      • Lucira Jane Nebelung

        Thank you. I have found a couple of conversion tables and will try one (e.g., 30 grams = 1/4 cup; 20 grams = 2 1/2 Tablespoons). I am going to have the same issue with eggs… I can only find large and the best equivalency that I can find is that 3 medium = 3 large less about 1 Tablespoon.

        I plan on making them in the next day or two and will let you know.

        Also, have you ever used half and half instead of whole milk?

        • I hope the Yorkies turn out fine for you. I wouldn’t use half and half cream, as it’s too heavy and they may not rise.
          Have a Lovely Christmas and New Year! x

          • I just made these using slightly diluted double cream (uk, I think it has a slightly higher fat content than heavy?) and they have risen beautifully. I used about 180ml cream topped up with water.5 stars

        • Hiya I have a question,
          First time I made these it was amazing, they puffed up etc too. Second time, they were thin and flat and awful. What is it that makes the batter rise? Thank you so much5 stars

          • Hi there, the oil and oven temperature are both crucial for the rise. Once the oil starts sizzling, don’t open the oven door until you’ve given the Yorkie mixture a good stir and you’re ready to pour (a spouted jug is best). When you’re ready, open the oven door half way and slide the rack out as far as it will go without removing it entirely. Now fill the cavities quickly and push the rack back in, close the door and off you go. Also, don’t be tempted to open the oven door to check progress mid-way, as doing this will deflate them.

      • Lucira Jane Nebelung

        I tried the recipe today being religious about the ratios.

        I have (found) 20 ml/cc and 60 ml/cc (1/4 C) scoops that came in supplement packages so that I used those to get the 2/3 ratio between lupin and arrowroot. I took a tablespoon (15 ml/cc) of egg out to equalize my 3 large eggs with 3 medium eggs. I used duck fat to grease the wells and a 1/2 t (5 ml) of ghee in each well.

        They were browning a bit too much at 375 so I turned it down to 360 and reduced the time by 5 min. At the 25 minute mark, I reduced the temp to 300 and propped the door open with the end of a silicone basting brush (safe to 600).

        They are small (hence the low calorie and carb count) but well-formed. I wish that I could post a picture. Their flavor with butter is good and I will be serving them instead of rolls with our Christmas Eve prime rib.

        I assume that I should leave them at room temp until I gently reheat them for dinner.

        Thank you for this recipe.5 stars

  11. Has anyone had success using a nut milk (eg. cashew), or goat milk instead of cow milk?

    My mum had been advised to avoid cow’s milk for her cancer.

  12. Wow, these are fantastic. I made them tonight to go with our brisket dinner. They were light, airy and delicious. Thank you so much for a wonderful recipe!!!5 stars

  13. I’ve made them three times, twice with much higher temperature(I’ve looked around and it some of the numbers I saw were 400F and 425F). They didn’t rise. The first time I followed recipe exactly and they were custardy inside. The next time, I did heavy cream/water combination. They still didn’t rise but were not so wet inside( I think it was oven temperature that helped). Any idea why they wouldn’t rise. I did use 3 large eggs, since that’s what I had and everything else was measured on the scale.

    • It may be that your baking ‘holes’ weren’t hot and sizzling enough, or that your oven temperature was incorrect (190°C = 375°F) or that you didn’t use milk and your cream/water combination was too watery. Try following the recipe EXACTLY as described, with the same ingredients. Thousands of people have made my Yorkies successfully, showing photos of them on IG and Facebook, so I’m sure they will puff up for you too!

  14. I’ve tried these before and they’re great! Would I be able to make the batter the night before Christmas and cook them on Christmas Day (so they’re nice and warm for dinner)?5 stars

  15. Well this turned out amazing! I adjusted the oven temps to 350 and 300 F since my oven couldn’t do the exact conversion, used bacon fat instead of coconut oil, and fairlife whole milk…it still worked perfectly. The whole family downed these without even knowing they were keto. Also the propped open oven made the whole house smell lovely. 10/10!

  16. Leo Casuga

    This recipe was so delicious, I managed to find an organic arrowroot powder that had no carbs and I used Fairlife Ultra Pastuerized whole milk which is half the sugar of regular whole milk so the Net carbs on one serving is 1g. Mind Blown! Thanks so much!

    • Thank you for the feedback Leo. Glad you like them. This recipe has never failed for anyone yet!
      Just be mindful that arrowroot cannot be zero carbs. It might be that the label is inaccurate, or the manufacturer has rounded ‘down’ using a tiny ‘serving’ as guide.

  17. I was wondering if you could use the quick carb flour?

  18. Absolutely stunned! Most keto food tastes like a vague substitute, but this is the real thing. Everybody was amazed. I was nervous, I admit, since the batter smelled a little unusual, the temperatures were lower than usual, I used a silicon baking tray rather than Netsl, and lard instead of coconut whatever – but the results were spectacular! Thank you!

  19. Absolutely amazing recipe!! I searched all over the net for a Keto Yorkshire pudding recipe, and I came across yours and promptly got on Amazon to get Lupin and arrowroot flours. My British husband was very impressed, (and I could tell he totally was expecting them to be awful!). We served them with roast beef and gravy, but I have some left overs and decided to pop them in the air fryer for a few minutes to warm up. Ate them with butter, and, yum, they taste so deliciously “carby,” which is sometimes just what I need! Thank you so much for the recipe. Now I need to explore more of your recipes!

  20. Flirty Cloud

    Indeed and forget rendered beef fat too, we use duck fat. Adds a fabulous flavour.

    Is it ok to leave this standing for some time before cooking? I’m a West Yorkshire born yorkie aficionado and my normal ones have to be scraped off the roof of the oven usually – we had to buy bigger dinner plates for Sundays! If you leave normal batter for a while it turns into a single cream constituency which would be the action of the milk on the flour over time. It goes lovely and silky. THEN its ready.

    Oh and toad in the hole has a big sister – bacon toad. Cook the bacon with the rendered beef dripping so it flavours all of it, then pour the batter over. You can chop the bacon into bits, use bacon lardons, or leave rashers whole. It’s sublime.

    I have also made one large Yorkshire and dumped a load of precooked veg dug out of the freezer and a leftover half joint of gammon one Sunday. It works.

    BTW washing my muffin tray is a crime beyond compare. It may be black but a yorkie has yet to stick to it.

    • Hahaha, …washing muffing trays is a crime… indeed!!!! Thank you for your amuzing comment and yes, you can leave the mixture to stand, but give it a last-second whisk before you pour it and don’t worry if it seems too liquid – it works!

  21. I don’t often leave comments but these are a game changer! Absolutely like the real thing, loved them. Im thinking the recipe might make a savoury pancake too?

    • Hi Donna, glad you liked them, and thank you for leaving a comment! I’ve not tried making pancakes with the Yorkie batter, but you may be onto something…. ;D

  22. Hi, this may be a stupid question (as nobody else has seemed to have asked it) but what is the purpose of opening the oven slightly? And do you leave it open for the last 15 minutes? Apologies, I am no chef but am just starting my keto journey and am missing Yorkies like mad!

    • Hi Shane, and sorry for the late reply.
      Once the 30 minutes are up you just open the oven door a bit (jam a wooden spoon between the door and the oven). Then after 15 minutes you turn the oven off completely and leave the door jammed slightly open. If you follow these instructions your Yorkies will crisp up nicely. Don’t hesitate to have ago, the recipe has been tested many times and it works!

      • Shane, just realised I didn’t actually answer your question, did I!
        You need to turn the oven temperature down, after 30 minutes, otherwise your Yorkies will brown too much. Having the oven door slightly open has a dual effect: it allows heat to escape, so the Yorkies don’t brown as much, and it allows moisture to escape, so they become nice and crisp. At the end of baking time (total 45 mins) you leave them in the oven, door open, until they’ve cooled, for the same reason – to be lovely and crispy, as classic Yorkshire puddings should be.

  23. OMG these are the best yorkies I’ve ever tried IN MY LIFE…period! At first I was hesitant coz I thought the batter was too liquid but the results were fantastic! I even found them lighter and tastier than the flour ones. Thank you so much you’ve made my Christmas xxx

    • Hey Mark! Thank you so much for the feedback. And for your faith in my almost-liquid batter… lol. I’m so happy to read that year after year these Yorkies keep on delivering festive joy to so many people. Have a wonderful Christmas!

  24. Omg made them for the first time tonight you wouldn’t know that they aren’t the real heavy carb deal ate two and froze the rest a low carb game changer

    • Thank you Rachel, glad you like them. They re-heat beautifully, so if you’re thinking Christmas, you can easily make them a day early and just crisp them up in the oven. Less pressure on the day 😉

  25. This is the first keto bread-like product that really tasted good, actually Great! We had a keto sunday dinner yesterday and these were definitely the star! And, I used extra fine Almond flour as I haven’t heard of lupin, but will buy some and try it. They rose beautifully, Thank you! Will post a photo when I figure out how to do it

    • Hello Sue. I think you’ll like them even better with lupin flour, which has a much earthier flavour.
      Not sure how to post a third party photo, either, so maybe you could post it on Instagram or Facebook and tag me (@queenketo). Thank you for your feedback 🙂

  26. sariofthepie

    Thank you SO MUCH!!! You have single handedly saved the Sunday roast.

  27. Tina Gallagher

    Finally made these for Easter sunday dinner with leg of lamb. Awesome!!!!

  28. No US temp for oven?

  29. I made these with almond milk because I don’t buy regular milk. They. Were. Fabulous. I froze the lot of them and warmed them up in my air fryer. They were as crisp and lovely as the day I made them. I’m going to try adding Swerve to it for a dessert popover. Thanks so much for this recipe. It’s a keeper.

  30. Hi Antya can you tell me the difference between Lupin flour and Fiber Flour? I’m loving your recipes and glad that you are giving US links to help.

    • Hi Petrina, thank you for visiting my site. I’m really pleased that you appreciate the U.S. links, as adding them is very time consuming for me. Lupin flour is just pure, finely ground white lupins (seeds), so it’s a very natural, GMO-free product. Lupins belong to the same family as peanuts, so should be avoided if you have a peanut allergy – just in case. Lupin flour is quite heavy and absorbent, with a distinct ‘earthy’ flavour, hence why I tend to use it in combination with other flours. Fiberflour is an industrially-produced flour that combines several ingredients, so not quite a ‘natural’ product, but still a viable low-carb option (contains gluten). It’s light and creates great textures in baking. I only use it in specific recipes that I feel work better with it (e.g. High-Fibre Pizza base). There’s also an Ultra Fine version (which contains a small amount of wheat) that’s even lighter and creates an amazing puff pastry (see Puff Pastry Sausage Rolls). Unfortunately, Fiberflour stocks are a bit hit and miss, so the links I provide may not be fruitful, but it’s outside my control.

    • Hi! I’m interested in making this recipe and giving lupin flour a try in the process as it seems it might work for other bread type recipes. However I’m was curious of how the carb count is so low when the arrowroot flour itself is near 28g net carbs per 32g servring? I’m new to all this so thank you so much for your time and the great information you put out there!

      • Hi, thank you for reaching out. The macro calculation (Fat Secret App) was based on the ingredients I used: Bob’s Red Mill Arrowroot Flour, Markal Organic Lupin Flour and Yeo Valley Organic Whole Milk. Total 44g total carbs, 6g fibre, 38g net carbs. Divide 38 by 12 = 3g net carbs for each yorkshire pudding. Hope this helps.

  31. Hi, could these be done using bacon fat instead of coconut oil? My mom can always taste the coconut even when no one else can. And yes I use the coconut oil that has no flavor LOL

  32. Keto Queen! Thank you so much for this recipe. I have not tried it yet, BUT!!!! your use of lupine flour got me curious. I bought some and used for my low carb bread machine bread. Finally, I had success with a light fluffy loaf that rose great. Addition of lupine flour was the trick!

    • Hey Tina! Sorry about your comment ending up in spam initially 🙁 , but I have manage to recover it, so here it is for the world to read 🙂
      Wow!!! Really glad it worked in a bread machine. Could you please confirm that you made Yorkshire Puddings, rather than a bread loaf? And is it an ordinary bread machine or a ‘special’ one? Thank you for sharing – I’m sure other readers will find your insights useful.

  33. Hi again, made these for our roast beef today – big success! I used coconut oil for six and traditional beef dripping for the other six, just to see if the dripping would work. It does, which is great. May I ask you to re-enter the nutritional information as I think there is a glitch as it’s showing this at present:

    Yield: 12
    Serving size: 1
    Calories: 27
    Fat: 1g
    Net Carbs: 3g

    Many thanks for such a good recipe.

  34. Your recipe was a great success. I made a large one rather than individuals as I like them to be crisp and light round the edges but a bit solid in the middle (except at xmas). That worked too.
    This was my first attempt at keto cooking and probably inspired me to keep going.
    When I normally make them, I up the temperature to over 200C in my fan oven and was worried when your recipe stated lower but it was fine. Might experiment with the temps to see if there’s a fail or success.
    Thank you your majesty 😉

  35. didn’t think you could have milk on keto diet?

    • Hi! Keto is about inducing a specific metabolic state where energy is supplied by ketones rather than glucose. As long as your carbs ratio is within your daily allowance, and you’re eating wholesome foods, you can’t go wrong. ‘Keto’ food lists don’t have a scientific basis. They are for guidance, to help make informed choices.

  36. I just made these and my wife (who is British) loved them! She said they’re just like regular flour ones! “As good as her Dad’s” which is the best compliment I’ve ever gotten from her ?

  37. If I don’t have himalayan salt what quantity of regular table salt should I use?

  38. Simone Lentini

    Hello!!!! I made these. I converted everything into US speak (temps and measurements Etc) and they were so great. I also used almond flour instead of the Luprin flour and it worked out well and I used almond milk instead of cows milk which is no-no for me (I’m keto). Thankyou Soo much from bottom of my heart. I am Brit living in the us and I was missing my Yorkshires!

    • That’s incredible! Did you use the same amounts for the substitutions you made? Other readers will be happy to know they have an alternative that works! Thank you!

    • Would you mind sharing your US conversions? I can’t figure out how 20g of flour is 2 tablespoons, and 225 grams of milk is a cup. Did you convert the dry grams to “weight” in ounces? If so, do you convert the milk to weight in ounces as well?

      • Terri, I’m not sure I understand your questions, but 20g lupin flour = 2 tablespoons sounds about right, and so does 225g milk being 1 cup. These conversions would be from metric weight to U.S. volume. For accuracy, however, I strongly recommend metric kitchen scales: you just plop things on and you have the WEIGHT, in GRAMS, with no ifs or buts or maybes.

        • Thank you! I did use weight, in grams, and they were PERFECT! I didn’t have milk, but diluted heavy cream with equal amounts of water. They were absolutely delicious. The final test taste will be when I make them again tonight for an English friend, with lamb shank stew.

          • Wow Terri! That’s brilliant! I suppose half cream + half water = milk consistency, so that’s a great hack for readers who don’t want to use milk. Thank you so much for sharing!

  39. Hi I can’t seem to buy lupin flour easily does it still work with the almond flour alternative

    • Hi Tracey, for me it doesn’t work with almond flour – I have a fine variety but it’s still too granular. You can buy lupin flour:
      If you’re in the U.K. click HERE
      For U.S. and others click HERE
      or click HERE for world-wide delivery by a very good European supplier.

  40. This recipe looks amazing! Do you think oat fiber could be used in place of the arrowroot?

    • Hi Jennifer, the arrowroot is a must, unfortunately, even though it adds quite a few carbs. I’ve tried many substitutes but nothing has worked.If you decide to have a go anyway, I’d love to hear back from you.

  41. Oh my goodness . . . .was only joking with my OH last night whilst eating shoulder of lamb and all the (keto) trimmings that no doubt someone had managed keto yorkshire puds!!!!! I then commented that even if the recipe did exist, it wouldn’t taste anything like our expectations! Clearly we were wrong and I will be planning another roast very soon, purely to try these out! Thank you so much!

  42. Happy Boxing Day 2017 all the way from Georgetown, Texas USA. I made this recipe to go with our Christmas rib roast — who wants rib roast without Yorkshire puds, right? These turned out beautiful and delicious and I agree with others who say one would never know they’re keto. I made them with fine almond flour and, not having whole milk around, I used a blend of cream and almond milk. I’ll make these often. Thank you for this recipe!

  43. QueenKETO you are an absolute genius. As I’m staying ketogenic over Christmas I’ve been looking for low carb substitutions for traditional festive fare. I made a batch of these yesterday and they are amazing. They look, smell and taste like traditional Yorkies. I could happily serve them to carb eaters and they’d never know. Can’t wait to try some more of your recipes. Thank you so much and Merry Christmas.

    • Thank you sooooo much for the very kind words. It’s really satisfying to know that I can help others stay keto even during the festive season. Well done and Merry Christmas!!!

  44. Hi there,

    I make traditional prime rib and yorkshire (even trifle) every Christmas and was soooo happy to find your recipe since I have been Keto for a year now. But I was wondering if I have to use a cupcake pan? Can I use a glass pie pan or a rectangle pyrex pan? If so would I alster the cooking time, process or temp any?


    • Hello Carol! I’m currently working on a toad-in-the-hole recipe. It requires the Yorkshire batter being poured in a rectangular Pyrex dish in which the sausages are cooked. It’s not giving me a uniform rise – more shallow in the middle and well risen around the edges. So, in answer to your question, it all depends on what you want to achieve. A typical Yorkshire pudding needs a non-stick muffin tin size (my batter fills a 12-hole tray) in order to rise in its traditional shape. If you don’t mind its ultimate shape, then any other baking vessel will work, as long as the oil is very hot (the batter must sizzle as you pour it in) and you don’t over fill. The same oven temperature and timing would be fine. I strongly recommend you use the exact same ingredients – no substitutions. All other options I’ve tried were a fail. Hope this helps. Happy baking!? P.S. Please let me and other readers know how it turns out for you.

      • Thank you for your quick answer! And I will absolutely let you know how it goes. But to be honest, I am used to Yorkshire that is low in the middle and risen on the edges. I guess I’ve always made in a rectangular pyrex pan and that’s the way it has always turned out when I did it right and made it with room temperature ingredients. What is toad in the hole? Is that something British?

        • Yes, it’s a British classic. And no frogs are involved ?. Recipe is queuing now and will publish on 7th January.

          • OMG Antya! I made this recipe last night in a pyrex pan (9×12 with a doubled recipe) and used 3/4 cup Rib Roast drippings instead of coconut oil or butter! It was STUNNING! I defy anyone to tell the difference between this dish and the real thing. I WISH I could give you a photo. It was amazing! My husband added my photo of the YP when it was taken out of the oven. Here is our webpage so you can see it. http://www.agape-ranch.com/ranch_171225.html.

          • Carol! Thanks for getting in touch. Looks like you did it !!!! So very happy to have been of help! Happy New Year to you and Family.

  45. Just wondering if you have tried subbing a bit of psyllium or xanthan for the arrowroot to further cut the carbs. I may give it a try tomorrow but if you have tried it and it totally flopped, then I probably won’t bother 🙂

    • Hi Kay, yes I did try to sub some arrowroot, with psyllium as well as whey protein powder. They failed miserably. Not tried xanthan or guar gum. Keep in touch if you have a go, I’d love to know the result!

      • shame, I was quite optimistic and was also thinking whey but wanting to keep the protein a bit lower since I am pretty sure I will be eating a lot of lamb shoulder with it tonight…. I will report back if I try something different. yours look fantastic though!

  46. Am I reading this wrong? 20 grams lupin flour, 30 grams arrowroot? Altogether about 5 tablespoons will make 12 puddings? Is arrowroot flour the same as arrowroot?
    Karen Peterson

    • That’s correct. The recipe has been made many times by myself and lots of others, so you can be assured that you will get 12, normal (Uk) size, puddings. Arrowroot is the vegetable itself, flour/starch is obtained from the root. If you’re still not convinced, why not make a test batch and see for yourself? They keep nicely for 2-3 days and are delicious re-heated.

  47. Hi, Your recipies look fab and i cant wait to try sooo many of them!

    I am looking for a low carb batter for toad in the hole. Can this be used? or do you have an alternative?

    Thank you ?

    • Hi Fiona, thanks for stopping by and for the lovely compliment! The Yorkie batter should work fine for Toad in the Hole. Maybe I should post a recipe for that in the near future… 🙂

  48. I have made these using your recipe several times now and with great success, thank you, and I have even adapted it for a very successful toad in the hole. I use beef dripping which Tesco sell. I want to try making Giant Individual Yorkshires next to fill with beef stew or chilli beef etc. One question, I have always felt that 170C is too low a starting temperature for the fat and have succumbed to the temptation to set it to a much higher temperature which is the secret of success with conventional yorkshire puddings. Is there a reason I should not be doing this? I’m a type 2 diabetic and have reduced my HBa1C to 39 mol/mol from 69 a year or so ago with the help of low carb bloggers like your good self, thank you so much.

    • Hi Paul, soooo very sorry for this ridiculously late reply! I was just cleaning up my blog ‘bin’ and found your message (along with a multitude of spammer messages that are automatically diverted there). I don’t know what gave my blog bots the impression you weren’t legit…:( Anyway, the answer is that 170C is for a fan assisted setting, which equates to 190C static. And no, I don’t know why I chose that setting, but after experimenting and failing for AGES, I thought I’d stick with ingredients and oven settings that gave me the best results. Thank you for your comment, and my apologies once again. Hope you’ll forgive me.

  49. lorna hodkinson

    I’d just seen a recipe for black pudding, bacon and sausage toad in the hole and came upon your website whilst searching for a keto friendly yorkshire pudding batter. These look amazing and I can’t wait to try them. Off to find lupin flour now! 🙂

    • Hi Lorna, thanks for leaving a comment! Don’t hesitate with these yorkies, follow the recipe exactly and they won’t fail you. P.S. I’d love to see a pic of your toad in the hole!!!

  50. I’m getting quite acquainted with your recipes and have been wanting to try these Yorkies for some time since i got my lupin flour. They were just like my mum used to make and as far as I was concerned hers was the best! i was pushed for time so put all the ingredients at once in the blender and whizzed away. Next time I’ll take time to do it as you suggested and see if they’ll rise even higher! I’ll be trying more of your recipes soon! Thanks…your perseverance has certainly paid off!

    • Thank you Margaret! I’m very grateful for your feedback. These Yorkies are my pride and joy!!! If you have any leftover, they keep for a few days at room temperature…just re-heat them under a grill or in a hot oven for a few minutes and they’ll be as good as when just baked. 🙂

  51. Marion Robinson

    As a chef, I have made more Yorkshire puddings than I care to remember, however, I had to look again, at recipes, after being diagnosed as a type 2 diabetic.
    I came across this site fairly recently, & how glad I am, the dishes I’ve made,
    never failed once, & these ” yorkies ” were no exception.
    I didn’t have any Lupin flour in the cupboard, so had to use fine almond flour,
    ( I get this from the company ” Real Food Source” as they deliver fast, and have
    most things I need ) Any way, back to the plot, to say these were fantastic,would be an understatement ..they were GORGEOUS. So tasty, quick to make, rose up in the pan, & were amazing looking as well. There were 3 left over, & as they
    were still so crispy the following day, I spread butter on them, & topped them with Marmite…yummy ! My Husband hates that ” stuff ” that should be banned,
    in his opinion,& always say’s I would just have to croak if I’d been eating it, & needed the kiss of life….never mind, I’ll just put James Martin on speed dial I tell him ! I have made Toad in the hole with this recipe, & that turned out great as well. How glad I am to have found queenKETO, you deserve a medal. Best site on the web x

    • Thank you so much for your comment Marion, and I wish you the very best with your type 2 diabetes. I am absolutely, 100% sure that if you continue on your keto journey you’ll reverse that diagnosis, or at the very least you’ll be able to reduce your insulin requirements. Tons of people have achieved that and you can too. If I can help you along, don’t hesitate to get in touch, I’m only an email away.

  52. Hi I have been searching for a batter receipe for Toad in the Hole. My partner is insulin resistant and I am determined to find him food alternatives that he can eat even in small quantities. Do you have any recipie books that I could buy.

    • Hi Suzie, I don’t have any cookbooks for sale yet. I’m working on a beginner’s 14-day meal plan book, but it won’t be available for some time. There is no better way to deal with insulin abnormality than the keto lifestyle. All the recipes on my blog would be suitable. Start by reading The Ketogenic Diet post and click on the links for more detailed information. Keto can be a little daunting in the beginning, but it’s so worth it! There are loads of online resources to help with the keto way and to find keto-friendly and low carb recipes. I recommend that a trusted medical physician is consulted before you undertake such a drastic dietary change, just to ensure no underlining conditions exist that would interfere with fat/protein metabolism. Good luck and feel free to contact me anytime for advice.

  53. Do you think that the lupin flour would work to make a pork pie?
    Am just waiting for my amazon order to arrive and I will have a pre-christmas try of the yorkshire puddings

    • Hi Alison, not made pork pies myself, but I’d say it will work. I use lupin for biscuits, cakes and shortcrust pastry so I can’t think why it wouldn’t
      work. Just bear in mind that lupin flour is more absorbent than ordinary flour, so use less to start off, then add more until you obtain the right consistency. Let me know how the Yorkshire puds turn out for you 🙂 I made some 4 days ago and they were great re-heated over a 3 day period.

  54. I have tried these and with more success than I hoped – and we both loved them. Just don’t give to people with asthma and nut allergies, seafood allergies, pet allergies, etc.; lupin flour is an extremely potent allergen even when only a minor ingredient and has now been added to the list of allergenic foods which food manufacturers must declare on their product labels.

    • Pleased they turned out well for you! I always add an allergy warning to my lupin posts. Lupin could be an issue (but not in all cases) for people with legume or nut allergy, especially peanuts (about 1% of the population). Anyone with a concern should try a tiny amount and watch for a reaction before diving in. Having said that, lupin flour is incredibly healthy and an excellent substitute for wheat, rice and corn flours, which, aside from being highly refined and full of empty carbs, are mostly GM and laden with pesticides, so it remains my firm favourite.

  55. Melanie Brown

    Hi, please can you tell me where to buy lupin flour?

  56. I’d love to try this, but why no rendered beef fat instead of coconut oil?
    Glad I found this site!!!

    • Hi! Thank you for your comment. You can use rendered beef fat if you prefer, I’m just obsessed with coconut oil 🙂 I do hope you try them, they rise beautifully and taste just like traditional Yorkshire puds!

  57. I can’t believe these yorkshire puddings tasted soooo good. I honestly couldn’t tell them apart from carb loaded puds. Well done Antya, you’ve nailed it with this recipe…!!!!

5 from 15 votes (6 ratings without comment)

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