Keto Comfort Food: Creamy Chicken & “Dumplings” (Low-Carb Style)

There’s nothing quite like a warm, hearty bowl of chicken and dumplings to transport you back to grandma’s kitchen. But what if you’re living a low-carb or ketogenic lifestyle? Do you have to miss out on this beloved comfort classic? Absolutely not! We’ve re-imagined this traditional dish, transforming it into a luxurious, keto-friendly masterpiece that delivers all the creamy, savory goodness without the carb overload.

Why Go Keto with Your Comfort Food?

Embracing a ketogenic diet doesn’t mean sacrificing your favorite meals. It means getting creative with ingredients and discovering new ways to enjoy satisfying flavors. Our Keto Chicken & “Dumplings” is a perfect example, allowing you to indulge in a rich, soul-warming dish while staying true to your health goals.

The Keto Advantage

• Sustained Energy: By fueling your body with healthy fats, you’ll experience stable energy levels throughout the day, avoiding the dreaded post-carb crash.
• Weight Management: Keto diets are renowned for supporting healthy weight loss by promoting satiety and reducing cravings.
• Blood Sugar Control: Eliminating high-carb ingredients helps stabilize blood glucose, beneficial for overall metabolic health.
• Reduced Inflammation: Many people report reduced inflammation and improved gut health on a well-formulated ketogenic diet.

Ingredients:

For the Stew:

• 1.5 kg bone-in, skin-on chicken thighs or breasts (or a mix)
• 6 cups (approx. 1.4 liters) unsalted chicken broth
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 oz (approx. 115g) cremini mushrooms, sliced (optional, but adds umami)
• 4 cloves garlic, minced
• 1/2 cup (113g) unsalted butter
• 1 cup (240ml) heavy cream
• 2-3 oz (approx. 55-85g) cream cheese, softened
• 1 tsp xanthan gum (for thickening, optional)
• 1 tbsp fresh thyme leaves, chopped
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper to taste

For the Keto “Dumplings”:

• 1 cup (112g) almond flour, superfine
• 1/4 cup (28g) coconut flour
• 1 tbsp psyllium husk powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup (56g) cream cheese, softened
• 1 large egg
• 2 tbsp unsalted butter, melted
• 2-4 tbsp unsweetened almond milk (or water), as needed

Instructions:

1. Cook the Chicken: In a large Dutch oven or heavy pot, melt 2 tablespoons of butter over medium-high heat. Season the chicken pieces generously with salt and pepper. Brown the chicken in batches, skin-side down first, until golden brown (about 5-7 minutes per side). Remove chicken from the pot and set aside.
2. Sauté Aromatics: Add the remaining butter to the pot. Add chopped onion, celery, and mushrooms (if using) and sauté until softened, about 5-7 minutes. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
3. Simmer the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Return Chicken & Simmer: Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and easily shredded.
5. Prepare the “Dumplings”: While the chicken simmers, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together softened cream cheese, egg, and melted butter. Add the wet ingredients to the dry, mixing until a dough forms. Add almond milk (or water) one tablespoon at a time until the dough is moist and pliable but not sticky.
6. Shred Chicken & Thicken Stew: Remove the chicken from the pot and let it cool slightly. Shred the chicken meat from the bones and discard skin/bones. Return shredded chicken to the pot. Stir in the heavy cream and softened cream cheese until fully combined and melted. If desired, whisk in 1 tsp xanthan gum (sprinkle slowly to avoid clumps) to achieve a thicker consistency. Season with additional salt and pepper to taste.
7. Cook the “Dumplings”: Drop small spoonfuls (about 1-inch size) of the keto “dumpling” dough directly into the simmering stew. Cover the pot and cook for 10-15 minutes, or until the “dumplings” are cooked through and fluffy. They will expand slightly.
8. Serve: Ladle the creamy chicken and “dumplings” into bowls. Garnish with fresh chopped parsley and serve hot.

Nutrition (Approximate per Serving – 6 servings):

• Fat: 50-60g
• Protein: 40-45g
• Net Carbs: 6-8g

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Serving Suggestions:

This hearty dish is a complete meal on its own! For an extra boost of greens, serve alongside a simple side salad with a vinaigrette dressing, or stir in some fresh spinach during the last few minutes of cooking.

Keto Variations:

• Dairy-Free Option: Replace heavy cream with full-fat coconut milk (canned, unsweetened) and cream cheese with a dairy-free cream cheese alternative. For the “dumplings,” use a dairy-free cream cheese alternative and ensure butter is replaced with a dairy-free butter substitute.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the stew for a subtle kick.
• Added Veggies: Feel free to incorporate other low-carb vegetables like chopped green beans, spinach, or kale during the last 10 minutes of cooking.

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