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Protein Sparing Yorkshire Pudding

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“Hi Maria! Thank you for the phone consult! I am SO SO SO thankful for all I’ve learned from you. THANK YOU for literally changing my life, and the lives of so many others.” Kate

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Protein Sparing Yorkshire Pudding

  Yorkshire pudding is known as ‘pockets.’ It is a traditional Christmas dish that originated in Yorkshire, England. Yorkshire pudding is usually served with beef.

yorkshire pudding

Yorkshire Pudding

Maria Emmerich
Course Bread, Breakfast, Dairy Free, Main Course, Nut Free, Side Dish
Cuisine American
Servings 8
Calories 103


  • 3/4 cup unflavored egg white protein powder OR whey protein
  • 1/2 teaspoon Redmond Real salt
  • 3 large eggs separated
  • 3/4 cup unsweetened almond milk
  • 1/2 cup pan drippings from roast prime rib of beef OR coconut oil to grease pan instead of pan drippings for vegetarian


  • Preheat the oven to 375 degrees F.
  • Sift together the protein powder and salt in a bowl.
  • In another bowl, beat the egg whites until very stiff. Set aside.
  • In a separate bowl, mix together the yolks and almond milk until light and foamy.
  • Slowly stir the dry ingredients into the whites just until incorporated.
  • Add in the yolk mixture to the white mixture.
  • Pour the drippings into medium sized muffin tins (or a 9-inch pie pan).
  • Place the pan in oven and get the drippings smoking hot.
  • Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15-20 minutes (or 30 minutes for pie pan).


Calories: 103 | Fat: 6.2g | Protein: 9.8g | Carbohydrates: 1.8g | P:E Ratio: 1.2

Serve with one of my many ketogenic soups which can be found in the Art of Healthy Eating Slow Cooker. 

Thank you for your love and support!

yorkshire pudding

yorkshire pudding

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • scall0way says:

    These *look* good in the photo, but I do wonder about taste. I’ve tried various baked things, using whey protein, over the last dozen years, and have not made a thing yet that just was not plain nasty and had an awful texture. Though I’m having good results with coconut flour and my new fave – peanut flour.

  • It really depends on what brand of whey protein too.

    In this recipe, you could decrease the whey to 1/2 the amount and it would still come out great! By whipping the whites, the whey basically keeps them fluffy so the yolks don’t make them fall.
    Happy Baking!

  • Peggy Deichelbohrer says:

    I was happy to find this recipe! We have the custom of having a rib roast & yorkshire pudding with our kids & grandkids every Christmas, based on a family tradtition from my family. And based on a family tradition from my husband’s family, we (grandma & grandpa) always pay for the roast! I have been passing on the Yorkshire for several years, but this year, I will have my own version. Maybe my usually dieting daughter & daughter-in-law will try it!

  • I love Yorkshire pudding and was trying to figure out how to make it. I’m a happy girl.

  • Julie says:

    I’m wondering if it would work to use the traditional recipe and simply replace the flour with almond and/or coconut flour and replace the milk with almond milk? Traditional recipie:
    3/4 cup all-purpose flour
    1/2 teaspoon salt
    3 eggs
    3/4 cup milk
    1/2 cup pan drippings from roast prime rib of beef

  • Peggy Deichelbohrer says:

    My daughter, Julie, posted above asking about using the traditional Yorkshire recipe, and just subbing the wheat flour with almond flour and using almond milk for regular milk. It turned out great! We just used coconut oil instead of roast drippings. Great texture. I have not been too pleased with the texture of the whipped egg white ‘breads’. Maria, do you have a suggestion for thickening gravy? I just pass on it, but would like a healthier choice for the rest of the family. And thanks AGAIN for changing my life! I love to bake and cook and be able to EAT the things I bake and cook!

  • Cici says:

    How much batter do you pour into each muffin cup?

  • Wendy says:

    Are you aware that whey protein is unstable at temperatures over quite a low temperature, such that if you bake it (or mix with hot anything) its properties completely change, such that it might well not be something you want to be consuming? BTW, many sweeteners are also unstable when heated. What you think is a healthy thing to use in a recipe can actually be something very different when heated.

  • Dianne Lampkin says:

    I’m on a quest for a low carb yorkshire pudding recipe when I come across this recipe. First, this is NOT part of American cuisine. It is British, but more importantly, the recipe produces a yellowish very pale pudding, with very little crunch probably due to the lack of browning. Could this be from the lack of pan drippings? I’m using coconut flour.

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