There is nothing more delicious than a beautifully prepared roast Sunday lunch. It happens rarely in our home because it goes against my rules of no cooking over weekends, if we can’t braai it or eat it raw, we don’t eat it Friday through Sunday, but this past weekend I was jonesing for a succulent Sunday roast. And nothing goes better with a roast than a delicious Yorkshire pudding! But of course, being banters, we can’t eat the traditional Yorkshire pudding.

So after scowering the net and fiddling with various recipes I found, I came up with my own and it’s pretty damn good and SUPER easy to make!

Yorkshire Pudding Full Size

I promise you guys, this is the EASIEST thing to make. Granted, it doesn’t have the same doughy consistency of a regular, high carb Yorkshire pudding but it’s a pretty damn good (and healthy) substitute!

Follows these super simple instructions the next time you’re making your own Sunday lunch!

Low Carb Yorkshire Pudding

Sharon van Wyk
A delicious, doughy accompaniment to a roast dinner.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 5


  • 2 Large Eggs
  • 1 Cup Almond Flour
  • 1 Cup Cream
  • Pinch of Salt
  • 1 teaspoon Baking Powder


  • Using a large muffin pan, fill the base with the meat drippings from your roast, just to line the base.
  • Beat the eggs with a whisk.
  • Toss in the rest of the ingredients and whisk quickly.
  • Pour into the muffin pan.
  • Pop in the oven for 15 minutes at 180 degrees C


Use the remaining meat drips to create your own crap free gravy. Serve your Yorkshire puddings piping hot and drizzled in gravy.