Keto Dumplings with Mozzarella and Almond Flour
Dumplings with pot roast are the quintessential German Sunday meal. Using so-called fathead dough, originally developed from melted mozzarella and almond flour, you can shape dumplings too. They have a slightly firmer bite than classic potato dumplings and a delicate cheese and almond flavor that pairs beautifully with braised dishes and rich gravies. Per dumpling: 4 g net carbs, 20 g fat and 11 g protein.
Key facts at a glance
- Prep time: approx. 30 minutes.
- Approx. 4 g net carbs and 20 g fat per dumpling.
- Ingredients: mozzarella, almond flour, cream cheese, egg.
- Cooking water must gently simmer, never boil hard.
Ingredients
Makes 4 dumplings. 2 per person as a side for braised dishes.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| Mozzarella | shredded | |||
| shredded | ||||
| Full-fat cream cheese | or double-cream cream cheese | |||
| or double-cream cream cheese | ||||
| Fine almond flour | - | |||
| Egg | size M | |||
| size M | ||||
| Nutmeg | 1 pinch | |||
| 1 pinch | ||||
| Salt | - | |||
| Salt for the cooking water | 1 tsp per liter | |||
| 1 tsp per liter | ||||
How to make them
-
Dough
approx. 10 minutes50 g Full-fat cream cheese or double-cream cream cheese 80 g Fine almond flour Melt the cheese, then knead with almond flour and egg.
-
Shaping
approx. 5 minutesForm 4 dumplings with damp hands.
-
Poaching
approx. 15 minutes0.5 tsp Salt for the cooking water 1 tsp per liter Poach in gently simmering salted water for 10 minutes.
You did it! Enjoy every delicious bite.
Tips for perfect keto dumplings
- Melt the cheese completely or the mixture will clump.
- Wet your hands so the dough does not stick.
- The water should only simmer, hard boiling breaks the dumplings apart.
- Use almond flour, not ground almonds, otherwise the texture turns coarse.
- Shape while the mixture is still warm, it becomes brittle when cold.
Why does the mozzarella and almond flour method work?
The melted mozzarella acts as a binder and takes on the role that starch plays in potato dumplings: it holds the mass together. Almond flour provides structure and a subtle bread-like character. The egg stabilizes everything during cooking. Almond flour delivers around 9 g net carbs per 100 g, but it is very high in protein and fiber. Mozzarella contains 2 g carbs per 100 g. So an 80 g dumpling adds up to only about 4 g net carbs, while a classic potato dumpling lands at 25 to 30 g.
Source: USDA FoodData Central, Almond flour , USDA FoodData Central, Cheese, mozzarella, low moisture, part-skim
Which dishes pair well with these dumplings?
Classic: sauerbraten with dark gravy. The almond flour dumplings soak up the sauce nicely and carry it well. Mushroom ragout with cream: a sensational match, since the mushroom aroma complements the subtle almond note. Bratwurst with sauerkraut: the salty dumpling balances the acidity of the kraut. Rouladen with red cabbage: a classic German pairing; the dumpling beautifully takes on the sweetness of the cabbage and the gravy. Vegetarian: brown mushroom butter with sage and toasted almonds, simple but excellent.
Nutrition values
| Nutrient | Per dumpling | Keto context |
|---|---|---|
| Calories | approx. 250 kcal | Side dish, 2 dumplings per person. |
| Side dish, 2 dumplings per person. | ||
| Fat | approx. 20 g | From cheese and almond flour. |
| From cheese and almond flour. | ||
| Net carbs | approx. 4 g | Low. |
| Low. | ||
| Protein | approx. 11 g | From cheese. |
| From cheese. | ||
| Fiber | approx. 2 g | Moderate. |
| Moderate. | ||
| Salt | approx. 0.7 g | The cheese brings salt of its own. |
| The cheese brings salt of its own. | ||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Do these dumplings taste like potato dumplings?
Not exactly, but very good in their own right. The texture is a bit firmer and more elastic, and the flavor has a subtle cheese and almond note. Paired with a rich gravy, the difference is barely noticeable.
Why did my dumplings fall apart?
Usually the water was boiling too hard. The water should only gently simmer, meaning small bubbles, no rolling boil. Too little almond flour can also cause the dumplings to break up: the mixture needs to be shapeable, not too soft.
Can I prepare the dumplings ahead?
Yes, shaped raw dumplings keep for 1 day in the fridge in a lightly greased container. Cooked dumplings can also be sliced and fried golden in butter, much like bread dumpling slices.