Keto Low Carb Chicken And Dumplings Recipe

Want a dinner that feels like a cozy hug but doesn’t squeeze your wallet? This Keto Low Carb Chicken And Dumplings is my go-to for exactly that. It proves you don’t need expensive ingredients to eat well. If you love this kind of easy, comforting keto meal, you should definitely try my Low-Carb Instant Pot Lasagna Soup next.

I know the keto diet can seem pricey with all the specialty items. But this recipe is different. We’re making a rich, healthy stew and fluffy dumplings from simple, smart buys. It’s the ultimate low carb dinner that saves money and satisfies.

Recipe Overview

Here’s the quick snapshot of 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

Let me break down the savings for you. This dish is a budget hero for a few key reasons.

First, we use a whole chicken. A whole bird is almost always cheaper per pound than pre-cut parts. You get the meat for the stew and bones for a rich broth all in one. That’s a double win.

Second, the dumplings use a simple almond flour dough. While almond flour isn’t dirt cheap, a little goes a long way here. We’re not making a whole loaf of bread, just tender dumplings. It’s a small splurge with a big payoff in comfort.

Finally, the stew is packed with affordable veggies like celery and carrots. They add bulk, flavor, and nutrients without a high cost. This method gives you a luxurious meal on a real-world budget.

My Tips for Smart Shopping on a Budget

I’ve learned a few tricks to cut costs even more. These small habits add up to big savings over time.

Buy your almond flour in the largest bag you can use. The unit price is almost always lower. Store it in the freezer to keep it fresh for months.

Choose frozen chopped onions and celery. They are just as nutritious as fresh and save you prep time. You also avoid waste from produce going bad.

For the chicken, check for weekly markdowns on whole birds or family packs of thighs. These are perfect for this stew. Just pop them in the freezer until you’re ready to cook.

Use dried herbs like thyme and rosemary. They are far cheaper than fresh and last forever in your pantry. The flavor in a long-simmered stew is still fantastic. This same budget-conscious approach works wonders for other one-pot meals, like my Cozy Low-Carb Instant Pot Lasagna Soup.

The Budget-Friendly Ingredient List

Here’s everything you need. I bet you have some of this already.

• 1 whole chicken (3-4 lbs) or 2 lbs of chicken thighs
• 2 tbsp olive oil or butter
• 1 medium onion, chopped (or 1 cup frozen)
• 3 celery stalks, chopped
• 3 carrots, chopped (use a light hand for lower carb)
• 4 cups chicken broth (homemade from the bones or store-bought)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• 1 cup heavy cream or full-fat coconut milk
• For the Dumplings (a simple fathead dough):
• 1 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese
• 1 large egg
• 1 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp garlic powder

How to Make It (Step-by-Step)

Follow these steps for a perfect result. It’s easier than traditional dumplings!

1. Start by cooking your chicken. If using a whole bird, place it in a large pot and cover with water. Simmer for about an hour until cooked. Let it cool, then shred the meat. Save the broth! If using thighs, just brown them in the pot with oil, then remove.

2. Make the stew base. In your large pot, heat the oil or butter. Add the onion, celery, and carrots. Cook until they start to soften, about 5-7 minutes.

3. Pour in your 4 cups of chicken broth. Add the dried thyme, rosemary, salt, and pepper. Bring it to a simmer. If you used thighs, add them back to the pot now.

4. Let the stew simmer for 20-25 minutes so the flavors meld. Then, stir in the heavy cream and your shredded chicken. Keep it on low heat.

5. While the stew simmers, make the dumpling dough. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 60-90 seconds, stirring halfway, until melted and smooth.

6. Let the cheese mix cool for a minute. Then quickly stir in the egg, almond flour, baking powder, and garlic powder. Mix until a soft dough forms. This is your fathead dough.

7. Drop spoonfuls of the dough directly onto the simmering stew. You should get about 12 dumplings. Cover the pot with a tight lid.

8. Let the dumplings steam cook for 15 minutes. Do not peek before the time is up! This is key for them to puff up properly.

9. After 15 minutes, check that the dumplings are firm. Your healthy stew is now ready. Ladle it into bowls, making sure everyone gets a dumpling or two.

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

Getting every penny’s worth is part of the game. Here’s how I do it with this meal.

If you boiled a whole chicken, you have gold in that pot. Strain the broth and freeze it in ice cube trays or containers. It’s free homemade broth for your next soup.

Leftover stew freezes beautifully. Portion it out for instant future lunches. The dumplings will soften but are still tasty when reheated gently.

Have extra carrot or celery sticks? Chop them up and store them in water in the fridge. They’ll stay crisp for snacks or your next recipe.

If you have a little leftover almond flour dough, form it into small crackers. Bake them at 350°F for 10-12 minutes. You get a crunchy snack with zero waste.

Nutrition Notes

This is where the magic happens. Comfort food that fits your goals.

• This is a high-fat, moderate-protein, low-carb meal.
• The exact numbers depend on your specific ingredients.
• Using heavy cream and almond flour provides good fats.
• Each serving is packed with protein from the chicken.
• The net carbs stay low, mainly from the vegetables.
• It’s naturally gluten-free and sugar-free.

Common Questions About This Recipe

I get these questions a lot. Here are my practical answers.

Can I make the dumplings with coconut flour?

I don’t recommend a straight swap. Coconut flour soaks up much more liquid. If you want to try, start with 1/4 cup and add another egg. The texture will be different, but it can work.

My dough is too sticky. What do I do?

This is common. Wet your hands with a bit of cold water before shaping the dumplings. The dough won’t stick to you. A little stickiness means they’ll be tender.

Can I make this in a slow cooker?

Absolutely. Cook the stew base and chicken in the slow cooker on low for 6-8 hours. Then, drop the dumpling dough on top, cover, and cook on high for the last 45-60 minutes. It’s a great hands-off method.

So there you have it. A classic comfort food made smart for your wallet and your health. This dish is proof that a tight budget doesn’t mean boring meals. You can enjoy rich, satisfying food that fits your lifestyle. For another creative and delicious way to use simple ingredients, check out my Keto Shrimp Scampi Cheese Shell Tacos.

It’s one of my favorite ways to show that keto can be simple and affordable. Give it a try this week and see for yourself. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!