Keto Khinkali
Indulge in the rich, savory flavors of Keto Khinkali, a low-carb twist on the Georgian dumpling classic! Made with a tender almond flour dough infused with xanthan gum for perfect elasticity, these dumplings deliver all the magic of traditional khinkali while staying keto-friendly. The hearty filling combines succulent ground beef, aromatic garlic, and spices like coriander and cumin, simmered with beef broth for extra depth and juiciness. Each dumpling encases the flavorful filling in delicate pleats, revealing a burst of broth with every bite. Boiled to perfection, these dumplings are soft yet sturdy, ensuring an authentic texture without the carbs. Perfect for anyone craving a satisfying, gluten-free take on traditional Georgian cuisine, Keto Khinkali is a show-stopping dish ideal for cozy nights or even entertaining. Garnish with fresh parsley for a pop of brightness and serve them steaming hot for an unforgettable dining experience. Keywords: keto khinkali recipe, low-carb dumplings, Georgian cuisine, almond flour dumplings, gluten-free khinkali.
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Recipe Information
Ingredients
- 250 grams Almond flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 2 large Eggs
- 80 milliliters Warm water
- 300 grams Ground beef
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Black pepper
- 100 milliliters Beef broth or stock
- 2 tablespoons, chopped Fresh parsley
- 30 grams Butter
Instructions
In a large mixing bowl, combine almond flour, xanthan gum, and salt. Mix well.
Whisk the eggs lightly in a separate bowl. Add the eggs and warm water to the flour mixture. Stir until a dough forms.
Knead the dough for about 2-3 minutes until it becomes smooth. Wrap it in plastic and let it rest for 10 minutes.
In a skillet over medium heat, melt the butter and add the chopped onion and garlic. Sauté until translucent.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned completely.
Season the beef with coriander powder, cumin powder, black pepper, and salt to taste. Stir in the beef broth and chopped parsley. Mix well.
Remove the beef mixture from heat and let it cool slightly.
Divide the dough into 8 equal portions and roll each portion into a ball.
Using a rolling pin, flatten each dough ball into a circle about 12 cm in diameter.
Place about 1-2 tablespoons of the beef mixture in the center of each dough circle.
Gather the edges of the dough and pinch at the top to seal, forming a pouch with pleats.
Bring a large pot of salted water to a boil.
Carefully drop the khinkali into the boiling water and cook for about 10-12 minutes until they float to the surface.
Using a slotted spoon, remove the khinkali and let them drain briefly.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 17.0 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 720 mg | 55% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1313 mg | 28% | |
*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.
