Keto Chicken and Dumplings
A low carb favorite comfort food on a cold day is this recipe for Keto Chicken and Dumplings. Made using a few shortcuts, this keto soup recipe comes together in minutes and features big dumplings made with almond flour sitting in nutritious chicken bone broth stock.
Ok, you need something hot and warm so you open your book of homemade chicken recipes. You can go with the classic chicken soup, or maybe a chicken pot pie, or you can go with the classic keto chicken and dumplings.
This recipe for keto chicken and dumplings will warm your bones and toes as you sip on the soothing flavorful broth. This soup has big chunks of vegetables and chicken and is topped with a big low carb dumplings made of almond flour, that soaks up all the delicious flavor of the chicken bone broth.
- How to make keto chicken and dumplings?
- Recipe Details
- Similar recipes others love
- Keto cooked chicken shortcut
- Chicken bone broth
- Low carb almond flour dumplings
- Chicken and dumpling slow cooker version
- Instant Pot chicken and dumplings
- Chicken and dumplings storage
- Nutrition information: facts & macronutrients
How to make keto chicken and dumplings?
Keto chicken and dumplings recipe can be created in 30 minutes thanks to a few shortcuts.
In this recipe, I use a pre-cooked rotisserie chicken from the grocery store that I shred up into bite sized pieces. Rotisserie chicken is filled with lots of juicy flavor and you have the option of using dark or white meat.
The second shortcut when making keto chicken and dumplings is to use premade chicken broth. I use a chicken bone broth to create the base for the soup and you can find in most grocery stores. Using a premade bone broth provides all the flavor and nutritional benefits of regular bone broth without simmering on the stove top for hours.
You can always make your own chicken bone broth ahead of time – this adds even more nutrition and flavor.
This keto soup is filling. It’s low carb comfort food at it’s finest. With around 7 gram of carbs per serving, this bowl of hardy chicken dumpling soup will warm your belly, keep you satisfied and keep you under your carb macros.
Keto Chicken and Dumplings Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Chicken Soup Ingredients
- 4 tablespoons butter
- 1/2 leek, sliced
- 4 celery stalks, chopped
- 1/2 onion, chopped
- 1/4 cup chopped carrots (optional)
- 3 cups cooked shredded chicken
- 1 zucchini, cut into half moons
- 32 oz chicken broth
- 1/2 to 1 teaspoon of salt, to taste
Almond Flour Dumplings Ingredients
- 1 cup almond flour
- 1/2 cup unflavored whey protein powder
- 1 1/4 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/2 cup hot boiling water
Keto Chicken and Dumplings Directions
Get a pot
In a large stockpot, melt butter over medium heat. Add leek, celery, onion and carrots and cook until softened.
Add chicken, zucchini, and chicken broth. Bring to a boil. Once boiling, turn heat to low and simmer. Season with salt and pepper.
While the chicken soup is cooking, start making the dumplings. In a small bowl, mix together almond flour, protein powder, baking powder, xanthan gum, salt and onion powder.
Pour in hot boiling water and stir with a spatula until just combined.
Roll into ball
To form the biscuits, it's best to use wet hands to keep the dough from sticking to your hands. Grab a chunk of dough and roll into the ball. Repeat until you have 6-8 dough balls.
Add the keto dumplings
Evenly place the dumpling balls on top of the chicken soup. Cover and let simmer on low for 10 minutes. Remove from heat and serve.
What can I use besides unflavored whey powder?
I haven’t experimented with other substitutes yet. Are you unable to source the whey protein powder?
I am one that cannot eat whey protein powder as I am type 2 diabetic and it spikes my blood glucose. Can one make the dumplings using a combination almond / coconut flour?
I haven’t tried that if you do and it works let me know.
I can get it, just thought maybe there was something else you could use as I really didn’t want to go out to get any and I had all the other ingredients! Lol
Okay super simple to make these and they are great! I added some chicken smaltz to the almond flour and whey and it came out almost like a matzoh ball! I loved it! Five stars!
I made this tonight, and it was amazing! The dumplings are the best almond flour dumplings I have ever made, or eaten. My grandmother used to make chicken and dumplings, and I used her spice mix in this dough recipe. The texture was as light and fluffy as I had as a kid. Thank you for this recipe! It was my first time using xanthan gum, which I just bought yesterday so I could try this recipe. It will become a regular dish for when I have left over chicken.
What was spices did you add?
To the soup, you can add thyme, a bay leaf.
I made these tonight to go into my chicken soup, which I hade made from the bones and some meat of a Costco rotisserie chicken…these dumplings are fabulous! I followed the recipe exactly and I will definitely make these again! I had added celery, turnips, mushrooms and zucchini to the chicken soup, so with the dumplings, a very hearty, delicious meal on a cold and rainy night….
Fabulous! Added to a homemade keto chicken soup, with turnips, celery, asparagus and zucchini for a delicious, hearty soup for a rainy, cold night.
My wife and I loved this recipe and for an added bonus we used it along with one beaten egg and 1/4 teaspoon nutmeg to make spaetzles. Fantastic through a spaetzle maker or cut off a board into boiling water. Thanks!
Wow that sounds delish. I’m going to try it thanks!
I’m curious to know if you can submerge these to make traditional southern chicken n dumplins? My grandmother would boil a whole chicken, scoop it out and shred it, skim off the weird bits, add a generous amount of salt and pepper, bring to a soft boil, add dumplins made out of her biscuit recipe. Submerged, they would make a nice thick soup and plump bready dumplins that were tender and moist when you bit into them. Oh how I miss my Granny!?
Ya know what? I’m gonna give it a go and report back! Thank you for this recipe, Annie! You’re making low carb easy girl!
Well, here goes a prayer and a promise ?
This was pretty good. I don’t think the dumplings matched traditional dumplings. They were lighter which is fine. I will be making this again.
I had some raw chicken thighs to use up, so I cooked them in a skilled with butter. I enjoyed making this recipe as it is seemed out of my comfort zone, but my son and I both liked it.
Delicate and smooth! Excellent!
Thanks for the recipe. I did not have whey protein and used peptide collagen. The soup was great but the dumplings disintegrated into the soup. Yikes. Lesson learned. Guess those are not interchangeable.
I used whey protein and my dumplings disintegrated as well.
I’ve done many tests on this and the dumplings will disintegrate if your broth is too hot. After you have added your soup ingredients and let it come to a boil, you have to turn it down to low or completely move it from the heat (depending on how hot your burner is gas vs electric).
Another winner! Excellent recipe. I made a couple of modifications that might answer some of the questions posted.
I used some dried leaf thyme, you could also use fresh and some celery seed (1/2 tsp) along with salt and pepper to flavor the broth more. Added some baby spinach, you could use kale, or rainbow chard too. The latter would add some color to the stew.
I added 1/4 cup of powdered buttermilk to the dumpling mix and adjusted the boiling water to give the right consistency.
I turned the heat down as low as it could go before dropping the dumplings into the stew. I have a very low simmer setting, and this worked perfectly with a cast iron pot to hold the heat. This keeps the stew from going into a rolling or full boil, which agitates the surface and breaks up the dumplings.
Covered the stew w/ the dumplings and let it set for about 20 minutes until the tops were no longer wet dough. There will be some moisture from the steam condensing, but they will be slightly firm to the touch and won’t stick to your finger tip.
If your cook top doesn’t have a true simmer, or if you have an electric or induction type cook top that heats across the entire bottom of the pan, you could probably just turn it off and let it set until they are completely steamed through. This seems to be the trick to prevent the dumplings from dissolving into the the stock.