Keto Low Carb Chicken And Dumplings Recipe

Want a dinner that feels like a cozy hug but doesn’t squeeze your wallet? I get it. Eating well on a budget, especially on a keto diet, can feel like a puzzle. That’s why this Keto Low Carb Chicken And Dumplings is my go-to solution. If you love a good one-pot meal, you should also try this Cozy Low-Carb Instant Pot Lasagna Soup for another easy keto comfort food fix.

You don’t need expensive ingredients to eat well. This dish proves it. It turns simple, affordable staples into a rich, satisfying stew topped with fluffy dumplings. It’s the ultimate low carb dinner that saves money and keeps you on track.

Forget the idea that special diets are costly. With a few smart swaps, we can make comfort food classics work for us. This recipe is all about being savvy and practical in the kitchen.

Recipe Overview

Here’s the quick snapshot of what we’re making today. It’s straightforward and designed for a busy weeknight.

• 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

Let’s talk numbers. A traditional chicken and dumplings recipe isn’t pricey to begin with. Our keto version is even kinder to your budget.

First, we use chicken thighs. They are almost always cheaper than breasts and pack more flavor. They stay juicy in the stew, too. The base of the healthy stew is built with broth, a splash of cream, and basic vegetables.

The real win is the dumplings. Instead of wheat flour, we use a simple almond flour dough. Almond flour can be pricey, but we mix it with shredded cheese to make it stretch further. This is similar to a fathead dough method. A little goes a long way to create those perfect, doughy bites on top of your stew. This cheesy dough technique is a fantastic way to create other low-carb favorites, like the base for crispy Keto Shrimp Scampi Cheese Shell Tacos.

My Tips for Smart Shopping on a Budget

I’ve learned a few tricks over the years to keep my grocery bill low while eating keto. They make a huge difference.

Buy chicken thighs in bulk family packs and freeze what you don’t use. Purchase almond flour in the largest bag you can find—the cost per ounce is much lower. Use dried herbs like thyme and parsley if fresh aren’t on sale.

For the broth, use better-than-bouillon paste or powder. It’s cheaper than cartons and you can make exactly what you need. Grate your own cheese from a block. Pre-shredded bags cost more and contain anti-caking powders.

The Budget-Friendly Ingredient List

Here’s everything you’ll need. Check your pantry first—you might already have most of it.

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream or full-fat coconut milk
• 1 bag (12 oz) frozen mixed vegetables (like cauliflower and green beans)
• 1 tsp dried thyme
• Salt and black pepper to taste
• For the Dumplings:
• 1 1/2 cups almond flour
• 1 cup shredded mozzarella cheese
• 2 oz cream cheese
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp garlic powder

How to Make It (Step-by-Step)

Don’t let the dumpling dough scare you. It comes together in minutes and transforms the whole dish.

1. Start the stew. In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken thighs and cook for 5-6 minutes per side until browned. Remove them and set aside.
2. Build the base. In the same pot, add the onion and celery. Cook for 5 minutes until soft. Add the garlic and cook for one more minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
3. Simmer. Dice the cooked chicken and return it to the pot. Add the dried thyme, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
4. Make the dumpling dough. While the stew simmers, make the dough. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 60-90 seconds, stirring halfway, until melted and smooth. Quickly stir in the egg, then the almond flour, baking powder, and garlic powder. Mix until a soft dough forms.
5. Finish the stew. Stir the frozen vegetables and heavy cream into the pot. Bring it back to a gentle simmer.
6. Add the dumplings. Using your hands, form the dough into 12 small balls. Gently place them on top of the simmering stew. Cover the pot with a lid and let it cook for 15 minutes. Do not peek! The steam cooks the dumplings perfectly.
7. Serve. Ladle the stew and dumplings into bowls. The dumplings will be soft, fluffy, and ready to soak up all that delicious broth.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. With a little planning, every part of this meal gets used.

If you have leftover stew, it freezes beautifully for up to 3 months. Just thaw and reheat on the stove. Any extra dumpling dough can be rolled out and cut into shapes. Bake them at 350°F for 10-12 minutes for quick keto crackers.

Use the leftover cream in your morning coffee or to make a small batch of soup. If you bought a block of cheese, shred the rest and freeze it in a bag for your next recipe. It’s ready to go.

Nutrition Notes

This is a filling, nutrient-dense meal that fits a low-carb lifestyle. Here’s a general breakdown per serving.

• Calories: ~520
• Total Fat: 40g
• Net Carbs: 8g
• Protein: 32g
• Fiber: 5g

Common Questions About This Recipe

Here are answers to the questions I get asked the most about this dish.

Can I use chicken breast instead?

You can, but I don’t recommend it for budget or flavor. Chicken thighs are more forgiving and won’t dry out during the longer simmer. They are also a more affordable cut, which helps keep costs down.

My dumpling dough is sticky. What did I do wrong?

This is normal! The dough is meant to be soft. If it’s too sticky to handle, just wet your hands with a bit of water before forming the balls. The almond flour will also absorb moisture as you work with it.

Can I make this dairy-free?

Absolutely. For the stew, use full-fat coconut milk instead of heavy cream. For the dumplings, you’ll need to use a dairy-free cheese that melts well. The results will be slightly different, but it will still be a tasty, comforting meal.

This recipe is proof that you can enjoy deep, satisfying comfort food without breaking the bank or your carb count. It’s a practical, one-pot wonder that I come back to again and again. The rich stew and fluffy dumplings make it a family favorite, and my wallet is always happy. For another fantastic and easy keto soup that uses your Instant Pot, be sure to check out my Low-Carb Instant Pot Lasagna Soup.

I’d love to hear how it turns out for you. Did you find a great deal on almond flour? Do you have another budget-friendly veggie mix you like to throw in? Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!