🍽️ Makes: 6
🔪 Prep time: 5 mins
🔥 Cook time: 20-25 mins
✅ No added sugar and no seed oiIs
⚖️ Net carbs: 2.4g per pudding
Light, crisp, and beautifully golden - classic Yorkies, reworked low-carb. This batch yields 6 generous puddings using smoking-hot beef tallow for lift, flavour, and crunch.
🎥 Follow along recipe video here
Ingredients
- 4 large eggs (about 220g)
- 60g double cream
- 60g water
- 35g blanched almond flour
- 10g coconut flour
- 3g fine sea salt (½ tsp)
- 15g butter, melted
- 30g beef tallow (for the tin only)
Let's Begin!
Step 1 - Preheat the oven
Heat the oven to 220°C (425°F). Place a 6-hole muffin tin inside to get searing hot with a teaspoon of beef tallow in each hole.
Step 2 - Make the batter
Add eggs, double cream, water, almond flour, coconut flour, salt, and melted butter to a blender. Blend on high for 30-45 seconds until completely smooth and aerated.
Step 3 - Pour & bake
Working quickly, pour the batter so each hole is about ½-⅔ full - it should sizzle on contact. Bake immediately for 20-25 minutes until puffed, deep golden, and crisp at the edges. Do not open the oven during baking.
Serve!
Serve straight away with roast beef, turkey, or your favourite keto gravy.
Chef's Tip!
For extra-crisp centres, drop the oven to 200°C for the final 5 minutes. Leftovers reheat perfectly in a hot oven for about 5 minutes 🙌🎄
