Classic Comfort: Fluffy Almond Flour Chicken & Dumplings (Gluten-Free, Keto-Friendly)

Classic Comfort: Fluffy Almond Flour Chicken & Dumplings (Gluten-Free, Keto-Friendly)

Craving that soul-warming bowl of chicken and dumplings but need to avoid gluten or keep carbs low?

I’ve been there – standing in my kitchen on a chilly evening, wanting nothing more than a steaming bowl of comfort food that wouldn’t derail my dietary goals.

After countless kitchen experiments (and a few dumpling disasters), I’ve cracked the code for almond flour chicken and dumplings that’ll make you forget you’re eating gluten-free.

KEY INFO

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4-6
• Difficulty level: Moderate
• Dietary tags: Gluten-free, keto-friendly, low-carb, paleo-adaptable

EQUIPMENT NEEDED

• Large Dutch oven or heavy-bottomed pot
• Two mixing bowls
• Whisk
• Measuring cups and spoons
• Large spoon for scooping dumplings

Don’t have a Dutch oven? A large, deep skillet works perfectly fine.

INGREDIENTS

For the chicken soup:

• 2 lbs (900g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 6 cups (1.4L) chicken broth (low-sodium preferred)
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup (240ml) heavy cream (or coconut milk for dairy-free)
• 2 tbsp olive oil or butter
• 1 tsp dried thyme
• Salt and black pepper to taste

For the almond flour dumplings:

• 1¼ cups (125g) almond flour (super fine works best)
• ¼ cup (30g) coconut flour
• 1 tsp baking powder
• ½ tsp xanthan gum (don’t skip this – it’s your secret weapon)
• 1 tsp salt
• ½ tsp dried parsley
• 1 large egg, beaten
• 3 tbsp melted butter (or ghee for paleo)
• 2-3 tbsp unsweetened almond milk

METHOD

1. Heat the oil in your Dutch oven over medium heat. Sauté the diced onion and celery for 5 minutes until softened.
2. Add the garlic and cook for another 30 seconds until fragrant. Don’t let it burn – nobody wants bitter garlic flavor.
3. Pour in the chicken broth and add the thyme. Bring to a gentle simmer, then add your chicken pieces. Cook for 8-10 minutes until chicken is nearly cooked through.

4. While the soup simmers, make your dumpling dough. In a bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, salt, and parsley.
5. In a separate bowl, combine the beaten egg, melted butter, and 2 tablespoons of almond milk. Mix until smooth.
6. Pour the wet ingredients into the dry ingredients. Stir gently until a soft, slightly sticky dough forms. Add the extra tablespoon of almond milk if the dough feels too dry.

7. Reduce your soup to a gentle simmer – this is crucial. Boiling will break apart your beautiful dumplings.
8. Using a spoon, scoop walnut-sized portions of dough. Roll them quickly between damp palms and drop directly into the simmering soup. Work fast – you want all dumplings in within 2 minutes.
9. Cover the pot and simmer for 12–15 minutes. Resist the urge to peek too often – you’ll lose precious steam.
10. Stir in the heavy cream gently, being careful not to break the dumplings. Season with salt and pepper to taste.
11. Serve immediately while the dumplings are at their fluffiest. Garnish with fresh parsley if you’re feeling fancy.

CRUCIAL TIPS

• Don’t overmix the dumpling dough – treat it like muffin batter for tender results
• Keep that simmer gentle – aggressive bubbling will dissolve your dumplings
• Damp hands are your friend when rolling dumpling balls – prevents sticking
• Xanthan gum is non-negotiable – it’s what holds everything together
• Test one dumpling first if you’re nervous – drop a small one in and see how it behaves

STORAGE & SCALING

Storage: Refrigerate leftovers for up to 3 days in an airtight container. The dumplings will absorb liquid and soften – totally normal.

Reheating: Warm gently on the stovetop over low heat. Add extra broth if it’s gotten too thick.

Doubling the recipe: Works perfectly, but cook dumplings in two batches for even cooking.

COMMON MISTAKES TO AVOID

• Using regular almond meal instead of almond flour (too coarse, dumplings fall apart)
• Skipping the xanthan gum (dumplings will disintegrate)
• Boiling instead of simmering (say goodbye to your dumplings)
• Making dumplings too large (they won’t cook through properly)

VARIATIONS

• Dairy-free: Swap heavy cream for full-fat coconut milk and use ghee instead of butter.
• Extra veggie boost: Add diced carrots with the onion and celery, or stir in chopped spinach at the end.
• Herb lovers: Try fresh thyme, sage, or rosemary instead of dried parsley.
• Spice it up: Add a pinch of cayenne or some dried oregano for a flavor kick.

This recipe has saved countless weeknight dinners in my house. The dumplings are surprisingly fluffy for being gluten-free, and the whole pot disappears faster than I can say “comfort food.”

Trust me – even your gluten-eating family won’t miss the traditional flour dumplings.