These tender, fluffy dumplings are made with almond flour instead of wheat, giving you a low-carb, gluten-free option that still delivers that soft, pillowy texture you want in a dumpling. They simmer right in your soup or stew, soaking up flavor while staying intact. This recipe is simple, reliable, and works with both chicken and beef broths.
Ingredients
- 1 ½ cups (168 g) super-fine almond flour
- 1 tbsp (8 g) coconut flour (for structure)
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp (30 ml) unsalted butter, melted (or olive oil)
- 2 tbsp (30 ml) cold water (if needed)
Instructions
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, salt, and pepper until no lumps remain.
- Add the eggs and melted butter to the dry ingredients. Stir with a fork until a soft dough forms. If the dough feels too dry and crumbly, add the cold water 1 teaspoon at a time until it comes together. If it feels too sticky, add a little more almond flour.
- Let the dough rest for 5 minutes. This allows the coconut flour to absorb moisture, making the dough easier to handle.
- Bring your soup or stew to a gentle simmer over medium heat. It should be bubbling lightly, not boiling hard.
- Using a small cookie scoop or two spoons, drop rounded tablespoons of dough (about 1 inch in diameter) directly into the simmering liquid. You should get about 12 dumplings.
- Cover the pot with a lid and cook for 12–15 minutes, or until the dumplings are puffed up and cooked through. To check, remove one and cut it in half – it should look set and not doughy in the center.
- Serve immediately, spooning extra broth over the dumplings.
Tips
- Use super-fine almond flour: Coarse or mealy almond flour will make the dumplings gritty and dense. Look for the “super-fine” or “blanched” variety.
- Don’t overmix: Stir just until the ingredients are combined. Overmixing can make the dumplings tough.
- Keep the liquid at a simmer: A rolling boil can break the dumplings apart. If you see hard bubbles, turn the heat down.
- Substitute coconut flour: If you don’t have coconut flour, you can skip it, but the dumplings will be more delicate. Add an extra 2 tablespoons (14 g) of almond flour to compensate.
Serving Suggestions
These dumplings are perfect in chicken soup, beef stew, or a vegetable broth with herbs. They also work well as a side to roasted meats, served with a little melted butter and chopped parsley. For a heartier meal, add them to a creamy mushroom soup.
Variations
- Herb dumplings: Add 1 tablespoon of chopped fresh dill, chives, or parsley to the dough.
- Cheese dumplings: Fold in ¼ cup (25 g) of grated Parmesan or cheddar cheese for a savory twist.
- Spicy dumplings: Add ¼ teaspoon of cayenne pepper or red pepper flakes to the dry ingredients.
- Vegan option: Replace the eggs with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to sit for 5 minutes) and use olive oil instead of butter. The texture will be slightly denser.
Storage and Reheating
Store leftover dumplings in the broth in an airtight container in the refrigerator for up to 3 days. They will absorb liquid and soften, which is normal. To reheat, place them in a pot with a little extra broth or water and warm over medium heat until heated through, about 5 minutes. You can also microwave them in a covered bowl for 1–2 minutes. Avoid freezing, as the texture becomes mushy after thawing.
Frequently Asked Questions
Why are my dumplings falling apart?
This usually happens if the dough is too wet or the liquid is boiling too hard. Make sure you measure the almond flour correctly (spoon it into the cup and level off) and keep the pot at a gentle simmer. Adding a little more almond flour to the dough can also help.
Can I use almond meal instead of almond flour?
Yes, but the texture will be coarser and the dumplings may be slightly denser. If using almond meal, sift it first to remove large pieces, and consider adding an extra tablespoon of coconut flour to help bind.
Can I make the dough ahead of time?
You can prepare the dough up to 2 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for 10 minutes before dropping into the hot liquid.
How do I know when they are done?
The dumplings are done when they float to the surface and are puffed up. Cut one in half – it should be set all the way through, not raw or doughy. This usually takes 12–15 minutes.
Can I bake these instead of simmering?
Yes. Place the dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, until golden. They will be more like biscuits than dumplings, but still delicious.
Are these keto-friendly?
Yes, almond flour and coconut flour are both low-carb, and the recipe contains no wheat. Each dumpling has about 2 grams of net carbs, making them suitable for a keto diet.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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