Keto Soup Dumplings (Xiao Long Bao)

If you're craving the delicate, flavor-packed magic of traditional soup dumplings but are following a low-carb lifestyle, these Keto Soup Dumplings (Xiao Long Bao) are a game-changer! Featuring a tender almond flour and psyllium husk-based dough, these dumplings are filled with juicy bites of seasoned pork and nutrient-packed gelatin cubes made from chicken broth, creating a rich, keto-friendly burst of soup with every bite. A clever combination of ingredients like sesame oil, fresh ginger, and scallions infuse the filling with authentic Chinese flavors, while the low-carb wrappers retain that classic dumpling texture when steamed to perfection. Ready in just over an hour, these dumplings are not only gluten-free but also incredibly satisfying, making them a must-try for anyone who loves healthy, gourmet comfort food. Serve them hot with a tangy soy-vinegar dipping sauce for a delightful meal or appetizer that feels indulgent yet stays keto-approved!

Nutriscore Rating: 59/100

Prep Time:50 mins

Cook Time:20 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Pork belly or pork shoulder
• 2 cups Chicken broth
• 2 tablespoons Unflavored gelatin powder
• 2 cups Almond flour
• 1 tablespoon Ground psyllium husk
• 1 large Egg
• 1 teaspoon Sesame oil
• 1 teaspoon Minced ginger
• 1 tablespoon Soy sauce or coconut aminos
• 1 clove Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper
• 1 stalk Scallions, finely chopped

Directions

Step 1

Start by preparing the soup gelatin. Bring the chicken broth to a boil in a small saucepan and then remove it from the heat. Stir in the unflavored gelatin powder until fully dissolved. Pour the liquid into a shallow dish and refrigerate for 2-4 hours until firm. Once set, cut the gelatin into small cubes and keep chilled.

Step 2

For the filling, grind the pork belly or pork shoulder into a fine mince using a food processor, or use pre-ground pork. Mix the pork with soy sauce (or coconut aminos), sesame oil, minced garlic, minced ginger, salt, ground white pepper, and chopped scallions.

Step 3

Fold the gelatin cubes into the meat mixture gently, ensuring that they are evenly distributed. Keep the filling chilled while preparing the wrappers.

Step 4

In a mixing bowl, combine the almond flour and ground psyllium husk. Make a well in the center and crack in the egg. Mix with clean hands until the dough forms. If the dough feels too sticky, let it rest for 5-10 minutes to absorb moisture and firm up.

Step 5

Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten into a thin round wrapper, approximately 3-4 inches in diameter. Use parchment paper or almond flour dusting to prevent sticking.

Step 6

Place about 1 tablespoon of filling in the center of each wrapper. Carefully pleat and pinch the edges together to seal the dumpling at the top. Repeat for all wrappers.

Step 7

Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings without them touching each other.

Step 8

Steam the dumplings over medium heat for 8-10 minutes, or until the wrappers are cooked through and slightly translucent.

Step 9

Serve immediately with a dipping sauce of your choice—such as a mixture of soy sauce, vinegar, and chili oil.

Nutrition Facts

Serving size	(1303.6g)

Amount per serving	% Daily Value*
Calories	4040.7

Total Fat 383.2g	0%
Saturated Fat 105.9g	0%
Polyunsaturated Fat 7.8g
Cholesterol 579.5mg	0%
Sodium 3570.8mg	0%
Total Carbohydrate 51.1g	0%
Dietary Fiber 24.9g	0%
Total Sugars 8.5g
Protein 118.7g	0%

Vitamin D 53.8IU	0%
Calcium 538.2mg	0%
Iron 11.8mg	0%
Potassium 1246.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.5%

Protein: 11.5%

Carbs: 5.0%