Easiest and Best Keto Dumplings

Easiest and Best Keto Dumplings. 4g carbs per serving. NUT-FREE.

A stew isn’t complete without good-old, fluffy, doughy dumplings. These Easiest and Best Keto Dumplings are impossible to beat, both in terms of flavour, texture, and carbohydrate content.

They do come with a warning, though. If you pan-fry them and taste one, you may just devour them all and forget about your stew.

Yes, these lovely pillows are that tasty when you pan-fry them in butter, especially when the butter becomes beurre noisette (brown butter).

How to Make Easiest and Best Keto Dumplings

Standard dumplings only need flour, water and suet. But this is a keto version, with no gluten to hold everything together, so a few extra ingredients are necessary.

You will need mascarpone, an egg, a little bit of coconut flour, a little bit of lupin flour, Parmigiano Reggiano, salt and xanthan gum.

To make them, whip mascarpone and egg, add everything else, shape and cook. Soooo simple.

There are 4 ways to cook them.

PAN-FRY them in butter for a golden, crispy outer and a light, pillowy centre. Let’s face it: almost anything tastes better fried in butter, and these morsels are no exception.

BOIL them like you would gnocchi. If they’re going into a stew or a sauce, it doesn’t really matter if they’re a little bland, as they will absorb those pan flavours anyway.

AIR-FRY them. Brush melted butter over the dumplings, and air fry at 180-200°C for 10-15 minutes until golden, turning them over half-way through.

DUMP them, uncooked, into a sauce,  or stew, or soup, and let them cook for a few minutes directly in the available liquid.

However you cook my Easiest and Best Keto Dumplings, you will take your stew or casserole or soup to the next level, and create instant family-friendly comfort food.

Enjoy!

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• using an electric whisk, beat mascarpone and egg until creamy and smooth (it will look like scrambled eggs initially – don’t worry, keep whisking).

  100 g mascarpone, 1 large egg

• weigh and mix all dry ingredients and pour them into the mascarpone cream.

  20 g coconut flour, 20 g lupin flour, 10 g Parmigiano Reggiano, ¼ tsp fine himalayan pink salt, ½ tsp xanthan gum

• combine well with the aid of a flexible silicone spatula; the dough will be very soft and very sticky.

• drizzle a little extra virgin olive oil over the centre of a plate and smear it with your fingers.

  extra virgin olive oil

• rub your palms together so they’re a bit oily, scoop a small amount of dough and quickly shape it into a ball, flatten it and place it alongside the outer edge of the plate.

• re-oil your palms and repeat until you’ve used up all the dough – I make 10 dumplings that once flattened measure 5cm/2” in diameter, but you can make them smaller and/or any shape you prefer.

• to cook them, you have 4 options:

OPTION 1

• plunge them in boiling, salted water.

• when they rise to the surface, flip them, wait 10 seconds, then quickly remove them with a slotted spoon.

OPTION 2

• melt 10-15g of butter over medium-high heat.

  butter

• when the butter starts to sizzle, add the dumplings and cook them on both sides for a few minutes, until golden.

OPTION 3

• plunge them, uncooked, into your casserole, or stew, or soup 5 minutes before you’re ready to serve.

OPTION 4

• brush them with melted butter and air-fry them at 200 °C for 10-15 minutes, turning them over half way through.

The recipe makes 2 portions. 

Serving: 100g | Calories: 324kcal | Carbohydrates: 4g | Protein: 13g | Fat: 27g

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