Keto Chicken and Dumplings
Published October 13, 2019 • Updated March 12, 2026
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Keto chicken and dumplings with big, fluffy almond flour dumplings in rich chicken bone broth. I use a rotisserie chicken shortcut so this entire pot comes together in about 30 minutes.
When it’s freezing outside and I want real comfort food on keto, this is what I make. Not a quick stir-fry or a throw-together salad. A pot of rich chicken bone broth loaded with vegetables, shredded rotisserie chicken, and big fluffy dumplings made from almond flour.
I’ve been making this recipe since 2019, and the dumplings are the part I’ve tested the most. The combination of almond flour and unflavored whey protein powder is deliberate. I tried swapping in collagen peptides once and the dumplings completely dissolved (a reader named Joe had the same experience). Whey protein is what gives these dumplings their structure and that soft, biscuit-like center.
The base of the soup is simple. Butter, leeks, celery, onion, and carrots get softened in a stockpot, then I add the shredded chicken with bone broth and bring it to a simmer. The whole pot goes from cold ingredients to ready-to-eat in about 30 minutes. I use a store-bought rotisserie chicken because it saves a full hour of cooking and the seasoned skin adds flavor you can’t get from plain poached chicken.
What I love about this recipe is that the dumplings actually hold together. I’ve made chicken and dumplings from other low carb sites where they turned to mush the second they hit the broth. The secret is heat control. Once you drop the dumplings in, you have to keep it at a bare simmer (I go into detail below). On my gas stove, I turn the burner to its lowest setting and they come out perfect every time.
This soup is filling on its own, but if you want more comfort food options, I also make a keto chicken noodle soup with egg noodles, a chicken pot pie with a flaky almond flour crust, a slow-simmered beef stew I batch cook on Sundays, a warming soup with cauliflower rice that comes together even faster, and an Italian wedding soup with mini meatballs.
Each serving comes in around 7.9g net carbs, which is low enough to fit most daily macros with room to spare. I make a double batch early in the week and reheat bowls through Thursday. The broth gets more flavorful as it sits in the fridge.
How to make keto chicken and dumplings?
This recipe uses two shortcuts I rely on every time. I grab a pre-cooked rotisserie chicken from the grocery store and shred it into bite-sized pieces. The dark meat from a rotisserie bird has tons of flavor, and it cuts out a full hour of cooking time.
For the broth, I use a premade chicken bone broth. It gives you all the richness and collagen of homemade without simmering bones for hours. If you want the broth even thicker, stir in 2-3 tablespoons of cream cheese near the end of cooking. I used to recommend arrowroot powder for thickening, but cream cheese works better. It blends right into the broth and gives it a silky body without changing the flavor.
The whole pot comes together in about 30 minutes, and with around 7.9g net carbs per serving, it fits comfortably into a keto day. If you want to use raw chicken instead of rotisserie, just cook it in the stockpot as your first step before adding the vegetables.
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Chicken Soup Ingredients
4 tablespoons butter -
1/2 leek, sliced
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4 celery stalks, chopped
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1/2 onion, chopped
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1/4 cup chopped carrots (optional)
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3 cups cooked shredded chicken
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1 zucchini, cut into half moons
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32 oz chicken broth
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1/2 to 1 teaspoon of salt, to taste
Almond Flour Dumplings Ingredients
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1 cup almond flour
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1/2 cup unflavored whey protein powder
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1 1/4 teaspoon baking powder
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/4 teaspoon onion powder
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1/2 cup hot boiling water
Step by Step Instructions
Step by Step Instructions
Get a pot
In a large stockpot, melt butter over medium heat. Add leek, celery, onion and carrots and cook until softened.
Add chicken
Add chicken, zucchini, and chicken broth. Bring to a boil. Once boiling, turn heat to low and simmer. Season with salt and pepper.
Begin dumplings
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.
Add boiling water
Pour in hot boiling water and stir with a spatula until just combined.
Roll into balls
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 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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why did my dumplings dissolve in the broth?
I've done a lot of testing on this. The number one reason is that the broth is too hot when you add them. After the soup comes to a boil, you have to turn the heat to the lowest setting or pull the pot off the burner entirely. I've tested on both gas and electric stoves, and electric runs hotter because it heats the entire bottom of the pan. A reader named Mike found that turning his burner as low as it goes and covering the pot for a full 20 minutes (in cast iron) gave the best results on electric. Drop the dumplings in at a bare simmer, cover, and don't touch the lid. Also make sure you're using whey protein powder, not collagen or another protein supplement. A reader named Phil also found that chilling the dough for 10 minutes before rolling helps them hold their shape, which I've started doing.
Can I use collagen peptides instead of whey protein?
I wouldn't. I've had readers try this and the dumplings dissolve right into the broth. A reader named Joe used peptide collagen and his completely disintegrated. Whey protein has binding properties that collagen doesn't. It's what gives the dumplings structure and keeps them from falling apart during the steam. Stick with unflavored whey protein powder for this recipe.
Can I substitute coconut flour for almond flour in the dumplings?
I haven't done a full side-by-side test yet, but coconut flour absorbs significantly more liquid than almond flour. If you try it, I'd start with roughly 1/3 cup coconut flour and add an extra egg to help with binding. The texture will be denser and less biscuit-like than the almond flour version. If you give it a shot, leave a comment so I can update this with your results.
Can I use sunflower seed flour instead of almond flour?
I haven't tested sunflower seed flour in these dumplings yet, but the whey protein is what keeps them together, not the flour. A reader named Morgan is trying it for a tree nut allergy and I told her a 1:1 swap should work. Keep the broth on the absolute lowest setting when you drop them in, since an unfamiliar flour might release differently in the simmer. If you try it, leave a comment so I can update this with real results.
Can I add an egg to the dumplings to make them denser?
A reader named Mia asked me about this. I haven't tried adding an egg to the dumpling batter myself yet, but a reader named Dave added chicken schmaltz to the mix and said it came out almost like a matzoh ball. I think an egg plus the whey protein base gets you that denser, chewier texture. I'm going to have my recipe testers try it on the next batch and update this answer.
Is this recipe dairy-free?
The only dairy in the base recipe is the butter I use to saute the vegetables. I'd swap it for olive oil or avocado oil if you need dairy-free. The dumplings themselves are already dairy-free. If you're using my cream cheese thickening method, obviously skip that addition and the broth will still taste great on its own.
Can I freeze this soup?
I freeze the broth base all the time, and it holds up great for about 3 months. But I don't freeze the dumplings. The almond flour texture gets grainy and crumbly after thawing. My approach is to freeze just the broth with chicken and vegetables, then make a fresh batch of dumplings when I reheat it. Takes 5 extra minutes and the result is much better.
How do I thicken the broth?
I used to recommend arrowroot powder, but I've found that stirring in 2-3 tablespoons of cream cheese works much better. A reader named Sarah confirmed this for me. Add it near the end of cooking and stir until it melts into the broth. It gives the soup a silky, rich body without changing the flavor. You won't even taste it as cream cheese, just a thicker, more satisfying broth.
Made a double batch on Sunday and split it into four containers for the week. The almond flour dumplings actually hold their shape overnight, which I did not see coming (they usually turn to mush after a day in broth). Reheated on the stovetop with a splash of extra broth and they came right back. This is going in the permanent rotation.
Figured out if you let the dumpling dough sit for 2-3 minutes before rolling, it firms up just enough that you barely need the wet hands trick. Mine were falling apart the first time and I thought I messed something up, but that little rest fixed it completely. The soup itself tastes like it's been simmering all afternoon, which is wild given the rotisserie shortcut.
One thing I figured out on my second batch (first one had cracked, uneven dumplings) was to keep a small bowl of water right next to the pot and re-wet my hands every few balls. The recipe actually says this but I skimmed past it the first time and paid for it. Makes a real difference, the dumplings come out smooth and hold their shape through cooking instead of falling apart. Also found that if you let the broth come back to a gentle simmer after adding the chicken before dropping the dumplings in, they cook more evenly than going into hard-boiling liquid. The rotisserie chicken shortcut is as fast as she says, grabbed one from the deli on my way home and had soup on the table in about 35 minutes. Thinking about adding mushrooms next time.
The wet hands thing trips everyone up the first time. And yes to mushrooms, creminis hold up well and add some good body to the broth.
Tried probably four other keto chicken and dumpling recipes before this. The almond flour dumplings actually hold their shape in the broth, not dissolve into mush like all the others.
Whey protein is what holds them together. Collagen peptides don't bind the same way. Lost count of how many readers found that out the hard way.
Added a teaspoon of xanthan gum to the broth right before dropping in the dumplings and it made a real difference. The soup went from thin to that thick, glossy texture that actual chicken and dumplings has. The dumplings still cooked up fluffy, nothing changed there. If the broth consistency is bothering you, try it.
Cream cheese thickens it but never gets that glossy finish. Never tried xanthan at that stage. Good to know the dumplings still held up.
One change I won't go back on: cream cheese in the dumpling dough. Just a tablespoon. You notice it right away. The dough is less fussy, and the dumplings hold up in the broth instead of going soft at the edges. That's why I keep making this. I also keep pre-shredded rotisserie chicken portioned in the freezer for this specifically, which makes 25 minutes actually doable. The bone broth has more depth than I expected from a weeknight recipe. And the dumplings are genuinely filling. First time I made it I thought I'd need a side dish.
I've done cream cheese in the broth but not the dough. The edges going soft has always been my one complaint. Next batch.
Tip for anyone who struggles with sticky dough: I grabbed a small cookie scoop to portion the dumplings instead of rolling them by hand, and it was so much easier. No almond flour stuck to everything, and they dropped into the broth in pretty consistent little rounds. This was my first time making it and I was honestly bracing for the dumpling part to go sideways, but they actually puffed up the way they're supposed to. The broth with the leek and celery is really good, more depth than I expected from something that came together so fast.
Cookie scoop is a great call for that dough. And the leek is what makes this broth taste like it simmered all day.
The almond flour dumplings are genuinely impressive (I've made enough failed versions to have an opinion on this). My one note: the broth thickens unevenly on reheat if you're not stirring constantly, so I've started pulling the dumplings out before storing them separately. Small fix, not a dealbreaker.
Pulling them out first is the right call. Broth keeps thickening even after it's off the heat. Mine's basically stew by morning if the dumplings stay in.
Tried chilling the dumpling dough for 10 minutes before rolling and they held their shape in the broth instead of dissolving like my first batch did. The almond flour mixture just needed that time to firm up. That one fix made this recipe.
Yeah that tracks. Almond flour dough gets sticky fast at room temp, ten minutes in the fridge is an easy fix.
My husband is allergic to tree nuts so almond flour is always off the table, and I've been wanting a good keto chicken and dumplings all winter. I finally have most of the other ingredients ready and I'm making this Sunday. The part I'm stuck on is the dumplings since the only nut-free keto flour I have on hand is sunflower seed flour. I've used it in keto muffins before with okay results, but I honestly don't know how it behaves when you're simmering dough in hot broth instead of baking it. Would it hold together or just fall apart into the soup? And would it be a 1:1 swap for the almond flour or does the ratio need to change?
Haven't tested sunflower seed flour in these, but the whey protein is what keeps the dumplings together, not the flour. 1:1 swap should work. Just keep that broth on the lowest setting when you drop them in.
Stirred in a few tablespoons of cream cheese near the end and the broth thickened right up. The dumplings held together better than I expected with almond flour. Would probably up the salt a little next time, but this is solid on a cold night.
Cream cheese is way better than arrowroot for thickening this. And yeah, I go with the full teaspoon of salt.
Annie made this tonight & it was pretty good. What do you think about adding an egg to the dumpling mixture to make it more dense? Almost like a matzoh ball?
Glad you like it. I haven't tried adding that but I am curious. If you try it, let me know. Otherwise, I may have some of my recipe testers try it!
Made this after watching the video. THANK YOU so much for the dumpling tip (not boil in the broth), DELICIOUS!!!!
That tip came from destroying a lot of dumplings before I figured it out. Low heat after the boil is everything.
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.
Powdered buttermilk in the dumplings, haven't tried that. Does it change the texture? The induction tip is something I'm going to start pointing people to, that question comes up constantly.
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.