Keto Potato Dumplings
Indulge in the comfort of traditional potato dumplings with a low-carb twist in this Keto Potato Dumplings recipe! Perfectly crafted with steamed cauliflower, almond flour, and a dash of Parmesan cheese, these dumplings offer all the satisfying texture you love without the carbs. Psyllium husk powder and coconut flour work magic in creating a dough-like consistency, while a hint of nutmeg adds a warm, aromatic flavor. After boiling and sautéing in butter or olive oil, these golden, crispy bites are ready to be savored as a delicious side dish or paired with your favorite keto-friendly sauce. Ready in under an hour, this gluten-free and keto-friendly recipe is ideal for anyone looking to enjoy classic comfort food while sticking to their dietary goals.
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Recipe Information
Ingredients
- 350 grams Cauliflower florets
- 60 grams Almond flour
- 50 grams Parmesan cheese, grated
- 1 unit Egg, large
- 15 grams Coconut flour
- 5 grams Psyllium husk powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, grated
- 15 grams Butter or olive oil (for cooking)
Instructions
Begin by steaming the cauliflower florets for 8-10 minutes until they are tender. Once cooked, drain them thoroughly and place them in a clean kitchen towel, squeezing out all excess moisture.
Transfer the drained cauliflower to a food processor and pulse until you achieve a smooth, rice-like consistency.
In a large mixing bowl, combine the processed cauliflower, almond flour, Parmesan cheese, and coconut flour. Mix well.
Add the egg, psyllium husk powder, salt, black pepper, and grated nutmeg to the mixture. Stir until all ingredients are well combined, forming a dough-like consistency.
Dust a clean surface with a little almond flour. Divide the dough into 4 equal parts and roll each into a long rope about 1-inch in thickness.
Cut each rope into 1-inch pieces to form the dumplings. Place the dumplings onto a baking sheet lined with parchment paper.
Bring a large pot of salted water to a gentle boil. Carefully add the dumplings in batches, cooking them for about 3-4 minutes or until they float to the surface.
Remove the cooked dumplings with a slotted spoon and drain thoroughly.
In a large skillet, heat the butter or olive oil over medium heat. Add the drained dumplings and sauté until they are golden brown and crisp on each side.
Serve the keto potato dumplings hot, garnished with your choice of herbs or accompanied by a low-carb sauce.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 3405 mg | 148% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 10.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 805 mg | 62% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1269 mg | 27% | |
*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.
