Low Carb Schupfnudel
Discover a delicious, low-carb twist on the traditional German Schupfnudel with this cauliflower-based recipe that’s both healthy and satisfying. Crafted with steamed cauliflower, almond flour, Parmesan cheese, and egg yolks, this keto-friendly dough is transformed into tender, crispy dumplings. Enhanced with the binding power of xanthan gum and seasoned with nutmeg for a hint of warmth, these golden-brown Schupfnudel are sautéed in butter for irresistible flavor and texture. Ready in just over an hour, this dish is perfect for those seeking a gluten-free, low-carb alternative to classic comfort food. Serve warm with a sprinkle of fresh parsley for a vibrant finish and enjoy this guilt-free indulgence!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 100 grams Almond flour
- 50 grams Parmesan cheese
- 3 units Egg yolks
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.5 teaspoon Ground nutmeg
- 30 grams Butter
- 15 grams Fresh parsley
Instructions
Begin by steaming the cauliflower florets until they are very tender, about 10-15 minutes. Once done, remove from heat and let them cool slightly.
Transfer the steamed cauliflower to a food processor and blend until smooth. This should yield about 1.5 cups of cauliflower puree.
In a large mixing bowl, combine the cauliflower puree, almond flour, Parmesan cheese, egg yolks, xanthan gum, salt, and ground nutmeg. Mix until all the ingredients are well incorporated and a dough forms.
Divide the dough into four equal parts. Roll each section into a log about 1 cm in diameter on a lightly floured (using almond flour) surface.
Cut the log into pieces approximately 4 cm long. Using your fingers, roll each piece into a tapering shape typical of Schupfnudel.
Bring a large pot of salted water to a boil. Gently add the Schupfnudel to the boiling water. Once they float to the surface, continue to boil for another 2-3 minutes.
Using a slotted spoon, carefully remove the Schupfnudel from the water and place them on a plate lined with paper towels to drain.
In a large skillet, melt the butter over medium heat. Add the drained Schupfnudel and sauté until golden brown and slightly crispy on all sides, about 5-7 minutes.
Garnish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 13.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 869 mg | 67% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1686 mg | 36% | |
*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.
