Carnivore Yorkshire Pudding Recipe

Ingredients:

• 1 cup ground pork rinds (to replace the flour)
• 6 large eggs
• 1 cup heavy cream (or use a combination of heavy cream and water, depending on your preference)
• 1/4 cup beef tallow or melted butter (for the fat)
• 1/2 tsp salt
• Freshly ground black pepper, to taste (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a muffin tin or individual Yorkshire pudding tins in the oven to heat up while you prepare the batter. This helps create that signature puffiness.
2. Prepare the Batter:
   • In a large bowl, crack the 6 eggs and whisk them well until they are fully combined and slightly frothy.
   • Add the heavy cream, salt, and any pepper (optional) to the eggs, and whisk again until fully combined.
   • Stir in the ground pork rinds. This will act as a substitute for flour and will give the pudding structure.
   • Add in the melted beef tallow or butter, stirring until everything is well incorporated.
3. Heat the Muffin Tin: While you prepare the batter, the muffin tin should be heating up in the oven. Once the oven has reached 425°F, carefully remove the hot muffin tin or individual Yorkshire pudding tins.
4. Fill the Tins:
   • Once the tin is hot, pour the batter evenly into the cups, filling them about halfway. The batter should sizzle as it hits the hot tin.
5. Bake the Yorkshire Puddings:
   • Immediately return the muffin tin to the oven and bake for about 20–25 minutes, or until the puddings have puffed up and turned golden brown. Do not open the oven during the first 15 minutes of baking, as this may cause the puddings to deflate.
   • If they are not golden after 25 minutes, continue baking for another 5–10 minutes, but keep a close eye to avoid burning.
6. Serve: Once the Yorkshire puddings are golden and puffed up, remove them from the oven. Let them cool slightly before serving. Serve hot, as they are best when fresh out of the oven.

Tips:

• Pork Rinds Substitute: If you don’t have pre-ground pork rinds, you can grind your own by pulsing them in a food processor. The texture should be like fine breadcrumbs or flour.
• Fat Choice: Beef tallow is the most carnivore-friendly fat choice, but you can use melted butter, ghee, or even duck fat, depending on your preference.
• Optional Seasonings: You can add a pinch of garlic powder, onion powder, or fresh herbs like thyme if you’re comfortable with small flavor enhancements, but these are not part of the strict carnivore diet.
• Make-Ahead: Yorkshire puddings are best eaten fresh, but you can reheat them in the oven for a few minutes if you need to prepare them ahead of time.

This Carnivore Yorkshire Pudding recipe is a great way to enjoy a classic dish without breaking the rules of the carnivore diet! They have a delicious, crispy exterior with a soft interior, perfect for pairing with a meat-based meal like roast beef or steak.