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Paleo Yorkshire Puddings Recipe

Yorkshire puddings are anything but pudding. Rather than a side dish, they were originally served as a first course with thick gravy to dull appetites because the cost of meat was much more expensive than wheat flour. This way, people would eat more of the cheaper ingredients and less of the more costly main course.

Yorkshire Puddings with Cassava Flour

This paleo version of yorkshire puddings is made with Otto’s Cassava Flour to keep it grain-free and pairs perfectly with our Perfect Prime Rib Au Jus. A quick dip in the au jus in between bites of melt-in-your-mouth prime rib is pretty much the perfect dinner.

Yorkshire Puddings with Prime Rib

If you’re making this with the prime rib or other meat dish, definitely use the pan drippings rather than the ghee or avocado oil in the muffin cups. It will enhance the flavor of the puddings immensely.

When you first take the puddings out of the oven, they will be very puffy and crispy on the outside, but as they cool, they will deflate and become more dense. The texture is perfect for soaking up gravy, and the outside keeps it’s nice crisp texture. The mild flavor allows you to make these with any type of meat/gravy dish without an overpowering taste.

Paleo Yorkshire Puddings {grain-free; dairy-free} by Our Paleo Life

Yorkshire Puddings {grain-free; dairy-free}

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This paleo version of yorkshire puddings is made with Otto's Cassava Flour to keep it grain-free and pairs perfectly with our Perfect Prime Rib Au Jus.


  • 1 1/3 cups Unsweetened Almond Milk
  • 3/4 cup (90g) Otto's Cassava Flour, (sifted, scooped, leveled)
  • 1/4 cup Egg White Protein Powder
  • 1 pinch Salt
  • 3 Eggs
  • Ghee, or Avocado Oil or Pan Drippings from Prime Rib Au Jus


  1. Preheat oven to 450°F. Add a little ghee/oil/pan drippings (about 1/2 tsp to each muffin cup and place in the oven while it's preheating.
  2. Take the muffin pan out of the oven before it's completely preheated to avoid burning the fat, you just want to get it hot.
  3. Add all other ingredients to a mixing bowl and whisk until fully combined and smooth. Let it rest until the oven is fully preheated.
  4. Divide the batter evenly between all 12 muffin cups. Bake in the preheated oven for 20 minutes.
  5. Serve warm. Leftovers can be stored in an airtight container in the fridge. Reheat in the microwave or toaster oven until warm.
Nutrition Information:
Yield: 12 Serving Size: 1 pudding
Amount Per Serving: Calories: 65Total Fat: 3gCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 3g
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