Low Carb Schupfnudeln
Discover the delight of Low Carb Schupfnudeln, a guilt-free twist on a German classic that's perfect for anyone following a low-carb lifestyle. Made with a smooth cauliflower puree and almond flour, this innovative dough is infused with warm spices like nutmeg and black pepper for a rich, comforting flavor. Xanthan gum ensures a perfectly pliable texture, while a final golden pan-fry in butter adds a crispy, caramelized exterior. With just 45 minutes total prep and cook time, this keto-friendly dish is simple to prepare and ideal for busy evenings. Garnished with fresh parsley, these tender dumplings make for a versatile side or stand-alone main course that offers true comfort food vibes without compromising your dietary goals. Low-carb, gluten-free, and utterly delicious!
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Recipe Information
Ingredients
- 400 g Cauliflower florets
- 100 g Almond flour
- 1 large Egg
- 0.5 tsp Xanthan gum
- 0.5 tsp Salt
- 0.25 tsp Nutmeg
- 0.25 tsp Black pepper
- 30 g Butter
- 2 tbsp Fresh parsley, chopped
Instructions
Begin by steaming the cauliflower florets until they are very tender, approximately 8-10 minutes. Drain well and allow them to cool slightly.
Transfer the cooled cauliflower to a food processor and pulse until you achieve a smooth puree. Ensure there is no excess moisture; you may need to strain it through a clean kitchen towel or cheesecloth.
In a large mixing bowl, combine the cauliflower puree with almond flour, egg, xanthan gum, salt, nutmeg, and black pepper. Mix thoroughly until a dough forms.
Split the dough into four equal parts. On a surface dusted lightly with almond flour, roll each piece into a log approximately 1cm in diameter. Cut each log into 2-3cm pieces, shaping them into small tapered logs.
Bring a large pot of water to a gentle boil and add a pinch of salt. Carefully lower the shaped Schupfnudeln into the boiling water in batches. Once they float to the top, let them cook for another minute, then remove with a slotted spoon and transfer to a plate.
In a large skillet over medium heat, melt butter. Add the cooked Schupfnudeln and pan-fry until they are golden brown on all sides, which should take about 5-7 minutes.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1353 mg | 29% | |
*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.
