Low Carb Adobo Dumplings

Satisfy your cravings without breaking your diet with these flavorful Low Carb Adobo Dumplings! This creative twist on a classic Filipino favorite combines tender marinated ground chicken, infused with the tangy and savory flavors of coconut aminos, apple cider vinegar, and garlic, wrapped in a gluten-free almond flour dough. Perfectly golden and crispy, these dumplings are low-carb, keto-friendly, and packed with bold, delicious adobo seasoning. The addition of xanthan gum gives the dough a pliable texture, while a quick pan-fry in olive oil ensures a satisfying crunch. Perfect as a snack, appetizer, or main dish, serve these versatile dumplings hot with a side of coconut aminos for dipping, and enjoy the irresistible balance of smoky, tangy, and savory flavors in every bite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Ground chicken
• 0.25 cup Coconut aminos
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Minced garlic
• 1 teaspoon Ground black pepper
• 2 Bay leaves
• 1 cup Almond flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 Egg
• 0.25 cup Warm water
• 2 tablespoons Olive oil

Directions

Step 1

In a medium bowl, combine the ground chicken, coconut aminos, apple cider vinegar, minced garlic, ground black pepper, and bay leaves. Mix well and set aside to marinate for at least 15 minutes.

Step 2

While the chicken is marinating, prepare the dumpling dough by mixing together the almond flour, xanthan gum, and salt in a large bowl.

Step 3

In a separate small bowl, whisk together the egg and warm water. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.

Step 4

Knead the dough gently until it is smooth and pliable, then cover with a damp cloth and let rest for 10 minutes.

Step 5

In a large skillet, heat olive oil over medium heat. Remove the bay leaves from the chicken mixture and cook the marinated chicken until fully cooked and slightly browned. Set aside to cool slightly.

Step 6

Divide the rested dough into 16 equal pieces. Roll each piece into a ball and flatten it into a small circle.

Step 7

Place about a tablespoon of the cooked chicken mixture into the center of each dough circle. Fold the dough over, sealing the edges by crimping or using a fork.

Step 8

Heat a non-stick frying pan over medium heat and add a tablespoon of olive oil. Fry the dumplings in batches, cooking on each side for about 3-4 minutes until golden brown and crispy.

Step 9

Transfer the cooked dumplings to a serving plate and serve hot with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(840.3g)

Amount per serving	% Daily Value*
Calories	1699.9

Total Fat 123.3g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 620.1mg	0%
Sodium 2878.0mg	0%
Total Carbohydrate 39.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 15.5g
Protein 125.2g	0%

Vitamin D 48IU	0%
Calcium 338.4mg	0%
Iron 10.6mg	0%
Potassium 2917.8mg	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: 62.7%

Protein: 28.3%

Carbs: 9.0%