Keto chicken and dumplings is the perfect dish when you’re craving comfort food without the carbs. Shredded chicken in a rich and creamy sauce combined with low carb almond flour dumplings is guaranteed to be a crowd-pleaser!
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Keto Chicken and Dumplings
Wait… that’s an oxymoron, right? Since dumplings are made from dough, how can you have keto dumplings?
Well, keto dumplings are made with low carb almond flour, of course!
My friends, this amazing keto dumpling casserole is the answer to all of your comfort food cravings. The delicious, creamy chicken with the soft, hearty dumplings is exactly what you need on a cold winter’s night.
Although, to be honest, I would still eat this dish even on a hot summer’s day. It’s that good!
And like the very best comfort foods, it’s also so easy to make. You can make the chicken mixture in one pot on the stove, the keto dumplings come together in one bowl, and then you combine it all in a casserole dish.
So in less than an hour, you can be sitting down to a hearty slice of mouth-watering keto and low carb chicken and dumplings casserole.
Family-friendly comfort food that’s low in carbs and easy to make… what could be better?
Carbs In Chicken and Dumplings
Traditional chicken and dumplings is often served as a soup. The chicken is boiled in water, which also creates the broth. Then, you cook biscuit dough in the soup to make the dumplings.
Biscuit dough? Not exactly keto-friendly. In fact, a single order of chicken and dumplings from Cracker Barrel has about 55 grams of carbs with only 7 grams of fiber. That’s 48 grams of net carbs!
Let’s compare that to this recipe with our almond flour dumplings. The entire casserole makes 6 servings, and each one has 5 grams of carbohydrates and 2 grams of fiber, bringing us to 3 grams of net carbs.
48 grams of net carbs versus 3 grams of net carbs? Holy Keto, what a difference!
Not to mention, this recipe is served as a creamy casserole rather than a soup, which makes it extra hearty and delicious. So, yeah, I’ll take my low carb chicken and dumplings over the restaurant version any day.
How Do You Know When The Keto Dumplings Are Done?
The key to this keto dumpling casserole is to make sure that the almond flour dumplings are cooked all the way through.
Because they’re cooking in the creamy chicken mixture, they’re much less likely to dry out. That’s great news, because no one wants dry dumplings in their dish!
But you don’t want them to be too gooey. Raw dough isn’t exactly the most appetizing.
So how do you know when your dumplings are done? When in doubt, the toothpick test never fails! Simply insert a toothpick into one of the dumplings. If it comes out clean, the casserole is done. If it has crumbs stuck to it, the dumplings need a little more time.
Can You Store Low Carb Chicken and Dumplings?
Absolutely! After all, tasty leftovers are one of the main reasons I like making casseroles in the first place, like my Keto broccoli casserole or Keto taco casserole. I swear, sometimes they taste even better the next day.
Step one is to let your leftovers fully cool. If you try to cover the dish while it’s still warm, you’ll get condensation that can make your casserole soggy. No thank you!
Once the chicken and dumplings are completely cooled, store the leftovers in an airtight container. This dish will stay fresh in the refrigerator for about 3-4 days.
How To Make Keto Chicken and Dumplings
Preheat the oven to 350 degrees. Meanwhile, add the butter to a skillet over medium high heat on the stove. Once the butter is melted, add the onions and celery, then saute until they start to become tender.
Add the shredded chicken, minced garlic, Italian seasoning, and salt and pepper to taste to the skillet. Stir everything to combine, then cook for another minute.
Pour the heavy whipping cream and chicken broth into the skillet and stir to combine. Let the mixture cook for a few more minutes until it starts to thicken.
Transfer the chicken mixture to a casserole dish, then spread it into an even layer across the bottom.
In a mixing bowl, combine all of the ingredients for the dumplings. Mix everything together until a dough forms, then roll the dough into small dumpling-shaped balls.
Mix the dumplings gently into the chicken mixture in the casserole dish.
Bake for 15-20 minutes until the dumplings are cooked through. Let the casserole rest for a few minutes before serving.
Other Dinner Recipes From The Keto Option That You Might Like
Keto Chicken and Dumplings
Ingredients
Chicken Mixture
- 2 tablespoons butter unsalted
- ½ cup onion diced
- ⅓ cup celery diced
- 2 teaspoon minced garlic
- 3 cups chicken shredded
- 1 teaspoon Italian seasoning
- ½ cup heavy whipping cream
- ½ cup chicken broth
- Salt and pepper to taste
Dumplings
- ¾ cup almond flour
- ½ teaspoon xanthan gum
- 1 tablespoon unflavored protein powder
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- In a skillet over medium high heat on the stove, melt the butter.
- Add the onions and celery to the skillet with the butter, and saute until they begin to become tender.
- Place the shredded chicken, minced garlic, Italian seasoning as well as salt and pepper to taste to the skillet, and stir to combine. Continue to cook for another minute.
- Pour the heavy whipping cream and chicken broth into the skillet, and cook for a few more minutes until the mixture begins to thicken.
- Transfer the chicken mixture into an even layer in the bottom of a casserole dish.
- Mix together the ingredients for the dumplings until a dough has formed.
- Roll the dough into small dumpling shaped balls, and mix them gently into the chicken mixture in the casserole dish.
- Bake for 15-20 minutes, and let rest for several minutes before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
