Want a dinner that feels like a cozy hug but doesn’t squeeze your wallet? I get it. You don’t need expensive ingredients to eat well. My Keto Low Carb Chicken And Dumplings is my secret weapon for exactly that. It’s a rich, satisfying stew with fluffy dumplings that will make you forget all about carbs. If you love this kind of easy, one-pot comfort, you should definitely try my Low-Carb Instant Pot Lasagna Soup next.
This dish proves that comfort food and a keto diet can be best friends. We’re swapping out traditional flour with a simple almond flour dough. The result is a low carb dinner that’s big on flavor and easy on your budget. Let’s dig into how to make a pot of happiness without breaking the bank.
Recipe Overview
Here’s the quick look at what you’re making. It’s simpler than you think!
- Cuisine: American Comfort Food
- Category: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your budget. Every choice has a purpose.
First, we use chicken thighs. They are almost always cheaper than breasts and stay juicier in a stew. The dumplings use almond flour, which is a pantry staple for low-carb cooking. A little goes a long way here.
We make a thick, creamy broth from scratch. No need for pricey pre-made keto soups. We use basic veggies like celery and onion for the base. They add tons of flavor for just pennies. This whole pot costs less than most takeout for one person.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years to keep my grocery bill low. They make a huge difference.
Buy almond flour in bulk online or at warehouse stores. The per-ounce cost is much lower. Get your chicken thighs in family-sized packs. You can freeze what you don’t use right away.
Use dried herbs like thyme and parsley. They are cheaper than fresh and last for ages. For the broth, a good bouillon paste or powder is a great, cost-effective alternative to cartons.
Keto Low Carb Chicken And Dumplings Recipe
The Budget-Friendly Ingredient List
Notes
Enjoy your homemade Keto Low Carb Chicken And Dumplings Recipe!
Nutrition Information
Always check the freezer aisle. Frozen chopped onions and celery can be real time and money savers. They work perfectly in a cooked stew like this.
The Budget-Friendly Ingredient List
Here’s everything you’ll need. You probably have some of this already.
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1 tsp dried thyme
- Salt and black pepper to taste
- For the almond flour dough (our dumplings!):
- 1 1/2 cups almond flour
- 2 tsp baking powder
- 2 large eggs
- 1/4 cup grated parmesan cheese (optional but tasty)
- 3 tbsp softened cream cheese or butter
How to Make It (Step-by-Step)
Follow these steps and you’ll have a perfect pot of comfort in about an hour.
1. Start by cooking the chicken. Heat the oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper. Brown them for about 4-5 minutes per side. You don’t need to cook them through yet. Remove them and set aside.
2. Make the stew base. In the same pot, add the onion and celery. Cook for 5-7 minutes until soft. Add the garlic and cook for one more minute until fragrant.
3. Build the healthy stew. Pour in the chicken broth and add the dried thyme. Bring it to a simmer. Chop the partially cooked chicken into bite-sized pieces and add it back to the pot. Let it simmer for 15 minutes.
4. While the stew simmers, make the dumpling dough. In a medium bowl, mix the almond flour, baking powder, and parmesan. In another bowl, whisk the eggs and softened cream cheese together. Combine the wet and dry ingredients to form a thick, sticky dough.
5. Finish the stew. Stir the heavy cream into the pot. Taste and adjust seasoning with more salt and pepper.
6. Cook the dumplings. Drop the dough by heaping tablespoons onto the surface of the simmering stew. Do not stir. Cover the pot with a tight-fitting lid. Let it cook for 15 minutes. Do not peek! The steam is what cooks the dumplings.
7. Serve. Ladle the stew and dumplings into bowls. The dumplings will be fluffy and cooked through. Enjoy immediately.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every scrap from this meal gets used.
Leftover stew freezes beautifully for up to 3 months. Portion it out for instant future meals. If you have extra dumpling dough, you can form it into small biscuits. Bake them on a sheet at 350°F for 12-15 minutes.
Use any leftover celery tops and onion skins. Toss them in a freezer bag. When the bag is full, use them to make a homemade vegetable broth. It’s free flavor!
If you used a block of cream cheese for the dough, use the rest to make a quick keto frosting or a creamy sauce for another dish. A little planning stops waste and saves money.
Nutrition Notes
This is a filling, nutrient-dense meal. Here’s a rough breakdown per serving.
- Calories: ~520
- Fat: 42g
- Protein: 28g
- Total Carbs: 9g
- Fiber: 4g
- Net Carbs: 5g
Common Questions About This Recipe
I get asked these questions a lot. Here are my tried-and-true answers.
Can I use a different dough?
Absolutely. If you have mozzarella and cream cheese, you can make a fathead dough. Just roll it into small balls and add them in step 6. They will be chewier and even more filling. Both the almond flour and fathead versions are fantastic. For another creative use of cheese in a keto shell, check out these Keto Shrimp Scampi Cheese Shell Tacos.
My dumplings fell apart. What happened?
The most common reason is peeking! Keeping the lid on traps the steam that sets the dough. Also, make sure your stew is at a gentle simmer, not a rolling boil, when you add them. A calm pot is your friend.
Can I make this in a slow cooker?
You can. Cook the stew base and chicken in the slow cooker on low for 6 hours. Then, turn it to high, stir in the cream, and add the dumplings. Cover and cook for another 45 minutes to an hour. It’s a great hands-off method.
This recipe is a true testament to smart, savvy cooking. It gives you that deep comfort food satisfaction while keeping your carbs and costs firmly in check. It’s become a weekly staple in my house, and I hope it does in yours too. For another cozy, low-carb Instant Pot soup to add to your rotation, give that one a try!
Got a twist on it? Maybe you used a different herb or found a great deal on turkey? I want to hear all about it. Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!
