Easy Keto Dumpling Stew
This recipe is designed to teach everyone how to make quick and easy keto dumpling stew
Servings 6
Calories 231kcal
Ingredients
Soup
- 29 oz (3 1/2 cups) chicken broth
- 14.5 oz (1 3/4 cup) water
- 1 lb (3 cups) cooked, shopped meat of choice, I use chicken or ham
- 1/4 tsp pepper
- 2 tsp dry Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 12 oz (2 cups) mixed vegetables of choice
Dumplings
- 60 grams (8 1/2 TBS) coconut flour
- 16 grams (2 TBS) psyllium husk powder
- 4 grams (1 tsp) baking powder
- 1/2 tsp salt
- 1 tsp dry Italian seasoning
- 2 large eggs, room temperature
- 30 ml (2 TBS) warm water
Instructions
- Combine all the soup ingredients except for the mixed vegetables in a 5 quart stockpot over medium heat. Bring stew to a low boil. While the stew is coming to a boil make the dumplings
- Sift the dry dumpling ingredients into a large mixer bowl until there are no lumps. Stir in the eggs and water until a crumbly dough forms. Scrape down the sides of the bowl and push the dough crumbles together to form a ball. Knead the dough in the bowl 30 seconds until the dough is smooth.
- Scoop the dough out 1 to 2 TBS at a time and form into desired dumpling shape. (I shape mine into smooth balls.) Drop the dumplings one at a time into the boiling stew. Allow the stew to come back to a low boil. Cover the pot, reduce heat to low and simmer for 15 minutes until the dumplings are firm.
- Uncover the stew. Stir in the mixed vegetables. Cook uncovered 7 to 10 minutes or until the vegetables are tender. Remove from the heat. Spoon desired amount of stew into a serving bowl and serve immediately.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 7g | Protein: 25g | Fat: 6g