Keto Chicken and Dumplings
A low-carb twist on classic chicken and dumplings, featuring tender chicken thighs, creamy broth, and fluffy almond flour dumplings, perfect for keto diets.
Ingredients
Main Ingredients
- 1 lb chicken thighs Use high-quality chicken for best flavor.
- 4 cups chicken broth Consider low-sodium broth for better control over seasoning.
- 1 cup heavy cream
- 1 cup almond flour Gives dumplings a low-carb profile.
- 2 large eggs
- 1 tsp baking powder
- to taste Salt Adjust according to preference.
- to taste Pepper Freshly ground is best.
- to taste Herbs (such as thyme and parsley) For seasoning.
Instructions
Preparation
- In a large pot, place the chicken thighs and pour in the chicken broth until the chicken is completely covered. Bring to a boil over medium heat.
- Once boiling, reduce heat and simmer for 20-25 minutes until chicken is cooked through, reaching an internal temperature of 165°F.
- Carefully remove the chicken from the pot and shred it using two forks. Set aside.
- Add heavy cream to the broth and stir well until incorporated. Season with salt, pepper, and herbs.
Making Dumplings
- In a mixing bowl, combine almond flour, eggs, baking powder, salt, and pepper. Mix until a sticky dough forms; add water or cream if needed.
- Once the broth is simmering, scoop portions of dumpling dough and drop gently into the broth. Avoid overcrowding.
- Cook dumplings for about 10 minutes until firm and slightly puffed.
Combining and Serving
- Return the shredded chicken to the pot and gently stir to combine. Let warm through for a couple of minutes.
- Serve hot, garnished with freshly chopped herbs.
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Notes
For added flavor, serve with fresh herbs or a squeeze of lemon. Storing leftovers: refrigerate in an airtight container for up to 3-4 days or freeze for up to 2-3 months.