Keto Chicken and Dumplings. Wait… that’s an oxymoron, right? How can you have keto dumplings since dumplings are made from dough?

Well, with low carb almond flour, of course, keto dumplings are made!

My friends, the answer to all of your comfort food cravings is this amazing keto dumpling casserole. Exactly what you need on a cold winter’s night is the delicious, creamy chicken with the soft, hearty dumplings.

Although, to be honest, on a hot summer’s day, I would still eat this dish even. It’s that good!

Can You Store this?

Absolutely! After all, like my Keto broccoli casserole or Keto taco casserole, tasty leftovers are one of the main reasons I like making casseroles in the first place. Sometimes they taste even better the next day, I swear.

To let your leftovers fully cool is step one. While it’s still warm if you try to cover the dish, that can make your casserole soggy and you’ll get condensation. No thank you!

Store the leftovers in an airtight container once the chicken and dumplings are completely cooled. For about 3-4 days, this dish will stay fresh in the refrigerator.

PREP TIME
20 minutes
COOK TIME
30 minutes
TOTAL TIME
50 minutes

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
• ONE teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. To 350 degrees, preheat the oven.
2. Melt the butter on the stove in a skillet over medium high heat .
3. To the skillet with the butter, add the onions and celery, and until they begin to become tender, saute.
4. To the skillet, place the salt and pepper, minced garlic, Italian seasoning as well as shredded chicken, and stir to combine. For another minute, continue to cook.
5. Into the skillet, pour the chicken broth and heavy whipping cream, and until the mixture begins to thicken, cook for a few more minutes.
6. Into an even layer in the bottom of a casserole dish, transfer the chicken mixture.
7. For the dumplings, mix together the ingredients until a dough has formed.
8. Into small dumpling shaped balls, roll the dough, and gently into the chicken mixture in the casserole dish, mix them.
9. Bake for 15-20 minutes.
10. For several minutes, let rest before serving.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 365
TOTAL FAT: 28g
SATURATED FAT: 10g
TRANS FAT: 0g
UNSATURATED FAT: 15g
CHOLESTEROL: 128mg
SODIUM: 334mg
CARBOHYDRATES: 5g
NET CARBOHYDRATES: 3g
FIBER: 2g
SUGAR: 0g
PROTEIN: 23g