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Keto Chicken and Dumplings Recipe

OH, MY WORD! I am so excited to tell you guys that I attempted a Keto Chicken and Dumplings Recipe and the whole family LOVED it!!

Most of you who know me, know that I love to cook. I love to play around in the kitchen and figure out new recipes. I have yet to find a Keto Chicken and Dumplings and I wanted some. Actually, my youngest has a small cold, and a chicken soup of some sort would really help her out so this is what inspired this Keto Chicken and Dumplings Recipe today. She is my Keto Kid!

I’ve seen the fat head dough recipe used in many ways but I needed the dumplings to stay intact with hot in the chicken soup.

Before my Keto Journey, I was in love with this Homemade Chicken and Dumplings from Scratch recipe. It’s my all-time favorite go-to recipe before I went full Keto. I want the flavors of this recipe but it must be ketofied! (Ketofied = a recipe you love made Keto friendly)

This recipe can be made really easy if you purchase a precooked rotisserie chicken. I tend to buy one once a week from Costco. If you do have a precooked chicken, the recipe is almost the same. You will need to adjust to the recipe to include 4 cups of chicken broth instead of two for the precooked chicken. You just skip the first part of this recipe.

There is a printable version of this Keto Chicken and Dumplings Recipe at the very bottom of this post.  I’ve included the photos of how to make the Keto dumplings in this post.  If you want to see the process photos for the beginning part of this recipe, head over here to see them:  Homemade Chicken and Dumplings from Scratch recipe. (which is not keto)

TIPS you need to know BEFORE making this dish!!!  Please read!!  Allow the soup to cool a bit before adding strips of the dumpling dough.  The dough does not take long to cook at all!  Only put in the amount of strips you plan to eat for that meal.  Don’t add all the dumpling strips if you don’t plan on eating it all that day.  It only takes a few minutes to cook the dough at a low temperature!  If you add them when the temp is too high they will melt into the soup.

Keto Chicken and Dumplings Recipe Ingredients

1 tablespoon olive oil
6 bone-in, skin on chicken thighs (this is about 2 lbs)
salt
pepper
4 stalks celery chopped
1 medium onions (yellow)
2 tablespoons fresh thyme ( or 2 teaspoons dried thyme)
3 cloves of fresh garlic chopped
2 bay leaves
1 stick melted butter
2 cups chicken stock
4 cup water

For the Dough:
1/2 cup of coconut flour
1/2 teaspoon baking powder
1/2 teaspoon Xantham Powder
2 Cups Mozzarella cheese, part skim, low moisture shredded
3 egg yolks

Keto Chicken and Dumplings Recipe Instructions

Heat the oil in a large dutch oven.
Season the chicken with salt and pepper.
Brown the chicken about 4 to 6 minutes per side.
Transfer the chicken to a plate for later.
Add the chopped celery, onions, thyme and garlic to the drippings in the dutch oven and cook until the vegetables are soft. This will take about 5 to 7 minutes.
Add 4 cups of water and 2 cups of chicken stock in with the vegetables.
Add the butter.
Shred the chicken with a fork (discard the bones) and add it back to the dutch oven. Add the bay leaves too.
Bring the mixture to a simmer and cook about another 20 to 30 minutes until the chicken is fully cooked.

While that is simmering, you will start to make the dough for the dumplings.

In a separate microwave-safe bowl, heat up 2 cups of mozzarella cheese for about a minute to a minute and a half or until it’s fully melted.
In a separate smaller bowl, combine the egg yolks with the baking powder and Xantham powder. Mix it until the ingredients become smooth.
After you remove the melted cheese from the microwave, add the 1/2 cup of coconut flour and the egg yolk mixture to the cheese.
Mix it with a spoon until it becomes too thick to mix.
Dump the dough onto a nonstick surface. I use a silicone mat. Use your hands to knead the dough until it becomes nice and smooth as seen in the photos below.
Roll out the dough as big as your silicone mat (about 12×18 inches or so). The dough will need to be about 1/4 inch thick. If you make this dough too thin, it would resemble dumplings when you add it to the hot soup.
Use a pizza cutter to gentle cut strips of dough for your dumplings. I make sure not to press too hard on my silicone mat so that I don’t cut right through the mat itself. This dough is really easy to cut.
Now sprinkle the dough with a bit of coconut flour so the strips don’t stick to one another.
Carefully add about 4 or 5 strips of dough to the hot soup mixture at a time.
The dough only takes about 3 minutes or so to cook.

Note:  If you prefer a creamier type soup mixture, you can add about a 1/2 cup heavy cream at the very end of this process to give a white creamy soup!   These photos do not have the creamy soup I am referring to.

Serve immediately!

Keto Chicken and Dumplings Recipe Nutrition

Serves 8

Calories 375, Total C 7.6g, Fiber 1g, Net C 6.6g, Sugars 2.5g, Fat 25.2g, Protein 30.2g

This is a photo of the melted cheese, egg yolk mixture and coconut flour:

This is what the dough looks like before you start to knead it out:

After you knead the dough, it will be nice and smooth like this:

This is how I cut the dough.  REMEMBER!  Don’t cut them as thin as I have in this photo.  Make them at least 1/4 thick or more!   You can also see where I sprinkled them with a bit of coconut flour to prevent sticking too.

Slowly start to drop a few of the dumplings at a time into the soup mixture.  But please, make them thicker than mine!  These are photos from the first time I made these.  I forgot to take photos of the thicker batch!

Yummy! Chicken and Dumplings ready to be served!!

You can really see how thick the dumplings are in this photo:

This chicken and dumplings recipe is full of flavor that will blow you away!  It’s so good!

Keto Chicken and Dumplings Recipe

4.02 from 55 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 8 servings

Calories 375

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 6 bone-in skin on chicken thighs (this is about 2 lbs)
• salt
• pepper
• 4 stalks celery chopped
• 1 medium onions yellow
• 2 tablespoons fresh thyme or 2 teaspoons dried thyme
• 3 cloves of fresh garlic chopped
• 2 bay leaves
• 1 stick melted butter
• 2 cups chicken stock
• 4 cup water
• For the Dough:
• 1/2 cup of coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon Xantham Powder
• 2 Cups Mozzarella cheese
• 3 egg yolks

Instructions

 

• Heat the oil in a large dutch oven.
• Season the chicken with salt and pepper.
• Brown the chicken about 4 to 6 minutes per side.
• Transfer the chicken to a plate for later.
• Add the chopped celery, onions, thyme and garlic to the drippings in the dutch oven and cook until the vegetables are soft. This will take about 5 to 7 minutes.
• Add 4 cups of water and 2 cups of chicken stock in with the vegetables.
• Add the butter.
• Shred the chicken with a fork (discard the bones) and add it back to the dutch oven. Add the bay leaves too.
• Bring the mixture to a simmer and cook about another 20 to 30 minutes until the chicken is fully cooked.
• While that is simmering, you will start to make the dough for the dumplings.
• In a separate microwave-safe bowl, heat up 2 cups of mozzarella cheese for about a minute to a minute and a half or until it's fully melted.
• In a separate smaller bowl, combine the egg yolks with the baking powder and Xantham powder. Mix it until the ingredients become smooth.
• After you remove the melted cheese from the microwave, add the 1/2 cup of coconut flour and the egg yolk mixture to the cheese.
• Mix it with a spoon until it becomes too thick to mix.
• Dump the dough onto a nonstick surface. I use a silicone mat. Use your hands to knead the dough until it becomes nice and smooth as seen in the photos below.
• Roll out the dough as big as your silicone mat (about 12x18 inches or so). The dough will need to be about 1/4 inch thick. If you make this dough too thin, it would resemble dumplings when you add it to the hot soup.
• Use a pizza cutter to gentle cut strips of dough for your dumplings. I make sure not to press too hard on my silicone mat so that I don't cut right through the mat itself. This dough is really easy to cut.
• Now sprinkle the dough with a bit of coconut flour so the strips don't stick to one another.
• Carefully add about 4 or 5 strips of dough to the hot soup mixture at a time.
• The dough only takes about 3 minutes or so to cook.
• Serve immediately!

Nutrition

Serving: 1bowl | Calories: 375 | Carbohydrates: 7.6g | Protein: 30.2g | Fat: 25.2g | Fiber: 1g | Sugar: 2.5g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Be sure to save this on Pinterest too!