Low Carb Schupfnudel
Experience a delightful twist on a German classic with this Low Carb Schupfnudel recipe, a guilt-free take on the beloved potato dumplings traditionally served across Central Europe. Crafted with a creamy cauliflower base, almond flour, and a touch of Parmesan, these tender dumplings are both keto-friendly and gluten-free, making them perfect for low-carb diets. Enhanced with nutmeg for subtle warmth and bound with just the right amount of xanthan gum to achieve that perfect dough-like consistency, these Schupfnudel are boiled to plump perfection before being lightly sautéed in butter for a golden, crispy finish. Quick to prepare and garnished with fresh parsley, this low-carb comfort food is as versatile as it is satisfying—perfect as a cozy side dish or the star of your next meal.
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Ingredients
- 500 grams Cauliflower florets
- 100 grams Almond flour
- 50 grams Parmesan cheese
- 3 units Egg yolks
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.5 teaspoon Ground nutmeg
- 30 grams Butter
- 15 grams Fresh parsley
Directions
Step 1
Begin by steaming the cauliflower florets until they are very tender, about 10-15 minutes. Once done, remove from heat and let them cool slightly.
Step 2
Transfer the steamed cauliflower to a food processor and blend until smooth. This should yield about 1.5 cups of cauliflower puree.
Step 3
In a large mixing bowl, combine the cauliflower puree, almond flour, Parmesan cheese, egg yolks, xanthan gum, salt, and ground nutmeg. Mix until all the ingredients are well incorporated and a dough forms.
Step 4
Divide the dough into four equal parts. Roll each section into a log about 1 cm in diameter on a lightly floured (using almond flour) surface.
Step 5
Cut the log into pieces approximately 4 cm long. Using your fingers, roll each piece into a tapering shape typical of Schupfnudel.
Step 6
Bring a large pot of salted water to a boil. Gently add the Schupfnudel to the boiling water. Once they float to the surface, continue to boil for another 2-3 minutes.
Step 7
Using a slotted spoon, carefully remove the Schupfnudel from the water and place them on a plate lined with paper towels to drain.
Step 8
In a large skillet, melt the butter over medium heat. Add the drained Schupfnudel and sauté until golden brown and slightly crispy on all sides, about 5-7 minutes.
Step 9
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
| Serving size | (755.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1301.4 |
| Total Fat 103.6g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 668.5mg | 0% |
| Sodium 3052.2mg | 0% |
| Total Carbohydrate 53.5g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 13.7g | |
| Protein 56.0g | 0% |
| Vitamin D 59.7IU | 0% |
| Calcium 868.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1685.6mg | 0% |
Source of Calories