Keto Potato Dumplings
Indulge in a low-carb twist on a classic comfort dish with these irresistibly fluffy Keto Potato Dumplings. Made with nutrient-rich cauliflower, almond flour, and a touch of Parmesan cheese, these dumplings deliver the same hearty satisfaction as traditional potato dumplings—without the carbs. A hint of nutmeg and psyllium husk powder adds depth and helps achieve the perfect dough-like texture, ensuring every bite is packed with flavor. After a quick boil and a golden sauté in butter or olive oil, these keto-friendly delights are crispy on the outside and tender on the inside. Perfect for pairing with your favorite low-carb sauce or serving as a standalone dish, these dumplings are a versatile, guilt-free addition to your keto meal plan. Ready in under an hour, this recipe is ideal for weeknight dinners or special occasions.
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Ingredients
- 350 grams Cauliflower florets
- 60 grams Almond flour
- 50 grams Parmesan cheese, grated
- 1 unit Egg, large
- 15 grams Coconut flour
- 5 grams Psyllium husk powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, grated
- 15 grams Butter or olive oil (for cooking)
Directions
Step 1
Begin by steaming the cauliflower florets for 8-10 minutes until they are tender. Once cooked, drain them thoroughly and place them in a clean kitchen towel, squeezing out all excess moisture.
Step 2
Transfer the drained cauliflower to a food processor and pulse until you achieve a smooth, rice-like consistency.
Step 3
In a large mixing bowl, combine the processed cauliflower, almond flour, Parmesan cheese, and coconut flour. Mix well.
Step 4
Add the egg, psyllium husk powder, salt, black pepper, and grated nutmeg to the mixture. Stir until all ingredients are well combined, forming a dough-like consistency.
Step 5
Dust a clean surface with a little almond flour. Divide the dough into 4 equal parts and roll each into a long rope about 1-inch in thickness.
Step 6
Cut each rope into 1-inch pieces to form the dumplings. Place the dumplings onto a baking sheet lined with parchment paper.
Step 7
Bring a large pot of salted water to a gentle boil. Carefully add the dumplings in batches, cooking them for about 3-4 minutes or until they float to the surface.
Step 8
Remove the cooked dumplings with a slotted spoon and drain thoroughly.
Step 9
In a large skillet, heat the butter or olive oil over medium heat. Add the drained dumplings and sauté until they are golden brown and crisp on each side.
Step 10
Serve the keto potato dumplings hot, garnished with your choice of herbs or accompanied by a low-carb sauce.
Nutrition Facts
| Serving size | (552.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 893.5 |
| Total Fat 65.6g | 0% |
| Saturated Fat 23.5g | 0% |
| Cholesterol 269.2mg | 0% |
| Sodium 3405.3mg | 0% |
| Total Carbohydrate 46.0g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 10.0g | |
| Protein 48.5g | 0% |
| Vitamin D 47.5IU | 0% |
| Calcium 805.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1269.2mg | 0% |
Source of Calories