Keto Chicken and Dumplings
A comforting, low-carb twist on traditional chicken and dumplings, made with almond flour dumplings that puff up deliciously in a rich broth.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs Use whatever is available in the freezer.
- 4 cups chicken broth Check label for hidden carbs if strict keto.
- 1 cup almond flour Star ingredient for dumplings.
- 1 tbsp baking powder Helps dumplings rise.
- 2 cloves garlic, minced Enhances flavor.
- 1 small onion, chopped Enhances flavor.
- ½ cup heavy cream or coconut cream For rich broth.
- 1 stalk celery, diced Add more for flavor.
- 1 medium carrot, diced Add in moderation for keto.
- to taste tsp salt Key for flavor.
- to taste tsp black pepper Key for flavor.
- to taste fresh parsley For garnishing.
Instructions
Preparation
- Sauté chicken and vegetables in a large pot.
- Pour in the chicken broth and let it simmer.
- In a bowl, mix almond flour, baking powder, garlic, and onion.
- Add heavy cream or coconut cream into the mixture.
- Drop spoonfuls of the dough onto the bubbling soup.
- Cover the pot and cook for an additional 10 minutes to steam the dumplings.
- Taste the soup and adjust seasoning with salt and herbs as desired.
- Serve hot and garnish with fresh parsley.
Notes
For dairy-free options, replace cream with coconut milk. Store leftovers in airtight containers for up to 3 days. Reheat gently, adding broth if too thick.