When I first stumbled upon the idea of keto chicken dumplings, I’ll admit, I was skeptical. Could something so warm, hearty, and utterly satisfying really fit into a low-carb lifestyle? But one bite of these tender, perfectly spiced dumplings, nestled in a rich, savory broth, and I was hooked.
This recipe doesn’t just check the keto box—it redefines comfort food for anyone chasing a healthier, low-carb lifestyle. The secret lies in the almond flour and psyllium husk dough that gives these dumplings their pillowy texture while keeping them keto-friendly.
Paired with a flavorful chicken filling, spiked with garlic, ginger, and sesame oil, every bite bursts with umami goodness. It’s the kind of meal that makes you forget you’re even following a diet.
Right now, with keto recipes trending more than ever these dumplings have become a star dish for anyone looking to enjoy indulgent flavors without sacrificing their goals.
Whether you’re planning a cozy dinner or meal-prepping for the week, these dumplings deserve a spot on your menu. What’s your spin on keto dumplings? Share your variations below—I can’t wait to hear them!
Why You’ll Be Hooked?
- Foolproof texture: I’ve tried countless keto dumpling recipes, and this dough nails the balance between soft and chewy—no crumbly mess here.
- Fits my busy life: These dumplings freeze beautifully, making weeknight dinners effortless.
- Customizable filling: Swapping chicken for shrimp or even tofu creates new flavors without compromising the keto profile.
- Guilt-free comfort food: At just 4g net carbs per serving, they let me indulge in my favorite dumplings without derailing my goals.
- Keeps cravings in check: These satisfy every craving for traditional dumplings, making it easier to stick to keto.
Keto Chicken Dumplings Recipe
Equipment
- Wooden spoon
- Knife
- Rubber spatula or fork
- Measuring cups and spoons
- Mixing bowl
- Large soup pot or Dutch oven
Ingredients
Dumplings
- 1 tbsp butter
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup coconut flour
- ¾ cup blanched almond flour
- 3 tbsp freshly grated parmesan cheese
- 1 large egg
Soup
- 2 lbs herbes de provence
- 1 cup heavy cream
- 2 tbsp sherry vinegar or balsamic
- 5 cups chicken broth
- 3 garlic cloves, (minced)
- 2 tbsp Avocado oil or olive
- 3 tbsp fresh sage
- 1 tbsp large yellow onion
- 2 tbsp oil (divided)
- ¼ tsp sea salt
- 3 celery stalks
- 3 carrots
- 2 lbs boneless skinless chicken thighs
Instructions
- Heat a soup pot or Dutch oven over medium-high heat, then coat with 1 tablespoon of oil.
- Season chicken thighs with herbes de Provence and sea salt, brown on both sides briefly, then set aside.
- Add remaining oil and sauté onion, carrots, celery, garlic, and sage for 4–5 minutes.
- Deglaze with sherry, scraping the pan, then return chicken and add broth.
- Bring to a boil, then simmer for 15–20 minutes.
- For dumplings, mix flours, xanthan gum, baking powder, parmesan, and salt in a bowl.
- Stir in egg and butter, then roll into 1-inch balls.
- Shred cooked chicken and stir in heavy cream.
- Add dumpling balls, cover, and simmer for 12–15 minutes until dumplings double in size.
- Serve hot with extra parmesan, salt, and fresh herbs like sage or thyme.
Notes
- Substitute sherry with a low-carb white wine or chicken broth if desired.
- For fluffier dumplings, avoid overmixing the batter.
| Nutrition | Value |
| Calories | 527g |
| Carbohydrates | 16g |
| Fibre | 6g |
| Fat | 35g |
| Protein | 37g |
| Cholesterol | 231g |
Variations That Will Help You Customize Your Dish!
- Work with chilled dough: Let the dough rest in the fridge for 10–15 minutes before rolling to make it easier to handle and shape without sticking.
- Don’t overfill the dumplings: Use about a teaspoon of filling per dumpling. Overfilling can cause the dough to tear during cooking.
- Seal the edges tightly: Pinch the edges of the dumpling dough firmly or use a fork to press them together for a secure seal. This prevents them from opening during steaming or frying.
- Steam for soft dumplings pan-fry for crispy edges: For a classic dumpling texture, steam them. For added crunch, pan-fry the dumplings after steaming until the bottoms are golden brown.
- Adjust seasonings to taste: The filling can be customized with chili flakes for heat, cilantro for freshness, or a splash of tamari for a richer umami flavor.
