Keto Schupfnudeln
Indulge in a low-carb twist on a classic German comfort dish with this Keto Schupfnudeln recipe, perfect for keto and gluten-free lifestyles. Made with almond and coconut flours, psyllium husk, and xanthan gum, this dough comes together seamlessly to form tender, pillowy dumplings that are lightly pan-fried to golden perfection. Flavored with hints of nutmeg, garlic powder, and fresh parsley, these satisfying keto noodles are as versatile as they are delicious. Quick to prepare in under 40 minutes, including cooking time, Keto Schupfnudeln can be served as a hearty side dish or main course alongside your favorite protein or roasted vegetables. Whether you're seeking an authentic taste of German cuisine or simply experimenting with keto-friendly recipes, this dish combines tradition with innovation for a meal that's sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk
- 0.5 teaspoon Xanthan gum
- 2 large Eggs
- 0.5 teaspoon Salt
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Garlic powder
- 1 tablespoon Salt, for cooking water
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk, xanthan gum, salt, ground nutmeg, and garlic powder. Mix well to ensure even distribution of all ingredients.
Create a well in the center of the dry ingredients and crack the eggs into it. Using a fork, start combining the wet and dry ingredients until a dough forms.
Knead the dough lightly with your hands until it is smooth and cohesive.
Divide the dough into four equal portions. Roll each portion on a clean surface into a log about 8 inches long. Cut each log into small pieces about 1 inch long.
Using your palms, roll each piece into a small cigar shape, tapering the ends slightly to form the traditional Schupfnudeln shape.
Bring a large pot of salted water to a gentle boil. Add the Schupfnudeln in batches and cook for about 3 minutes or until they float to the surface.
Remove with a slotted spoon and drain well on a plate lined with kitchen paper.
In a large non-stick skillet, melt the butter over medium heat. Add the cooked Schupfnudeln and sauté for about 5 minutes, turning frequently until they are golden brown.
Sprinkle with chopped fresh parsley and a dash of black pepper, and serve warm.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 283 mg | 6% | |
*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.
