Keto Adobo Dumplings
Experience the bold, savory flavors of Filipino-inspired cuisine with these Keto Adobo Dumplings, a low-carb twist on a classic dish. Perfectly seasoned ground pork is infused with soy sauce, apple cider vinegar, garlic, and coconut aminos for that quintessential adobo flair, then wrapped in tender steamed cabbage leaves for a gluten-free alternative to traditional dumpling wrappers. Almond flour and eggs create a keto-friendly dough that helps seal in the mouthwatering marinade, while a hint of coconut oil and a bay leaf add fragrant depth during cooking. These dumplings are pan-seared to golden perfection, making them irresistibly juicy and flavorful inside. Ready in just an hour, this recipe is perfect for meal prep or an impressive appetizer. Serve with a drizzle of coconut aminos or your favorite low-carb dipping sauce for a satisfying dish that’s as nutritious as it is delicious! Keywords: keto dumplings, adobo recipe, low-carb appetizers, gluten-free dumplings, Filipino-inspired recipes.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 0.25 cup Soy sauce
- 0.25 cup Apple cider vinegar
- 4 cloves Minced garlic
- 1 teaspoon Ground black pepper
- 0.25 cup Organic coconut aminos
- 1.5 cups Unsweetened almond flour
- 2 large Eggs
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 12 large Cabbage leaves
- 2 tablespoons Coconut oil
- 1 Bay leaf
Instructions
In a large mixing bowl, combine ground pork, soy sauce, apple cider vinegar, minced garlic, ground black pepper, and coconut aminos. Mix thoroughly to combine the flavors.
Cover the mixture and let it marinate in the refrigerator for 20 minutes.
While the meat is marinating, prepare the dough. In a separate bowl, mix almond flour, salt, and baking powder.
Add the eggs to the almond flour mixture and stir until a dough forms. The mixture should be slightly sticky but manageable.
Carve out large squares from the cabbage leaves to use as dumpling wrappers. Steam them for 4-5 minutes until slightly tender but strong enough to hold the filling.
Remove the pork mixture from the fridge. Take a spoonful of the mixture and place it onto the center of a steamed cabbage leaf. Fold the leaf around the filling to form a dumpling, then press the edges to seal.
Heat coconut oil in a large skillet over medium-high heat. Add the bay leaf to infuse aroma into the oil.
Gently place the dumplings in the skillet and cook for 3-4 minutes on each side or until the pork is fully cooked through.
Remove the dumplings from the skillet and let them rest for a minute.
Serve hot with extra coconut aminos or your preferred low-carb dipping sauce.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 5859 mg | 255% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 41.3 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1115 mg | 86% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3691 mg | 79% | |
*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.
