We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Cracker Barrel Homemade Chicken and Dumplings (keto friendly)
Cracker Barrel Homemade Chicken and Dumplings (keto friendly)

Cracker Barrel Homemade Chicken and Dumplings (keto friendly)
Cracker Barrel Homemade Chicken and Dumplings (keto friendly)
Source
Ingredients:
1
Servings
  • 2
    lb
     boneless, skinless chicken thighs or breasts
  • 960
    ml
     chicken broth (preferably low-sodium)
  • 240
    ml
     heavy cream
  • 120
    ml
     unsalted butter
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     celery stalks, chopped
  • 2
    item
     carrots, peeled and sliced
  • 2
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 60
    ml
     fresh parsley, chopped (for garnish)
  • 1320
    ml
     almond flour
  • 120
    ml
     coconut flour
  • 2
    tsp
     baking powder
  • 0.5
    tsp
     xanthan gum (optional, but it helps with texture)
  • 0.5
    tsp
     salt
  • 2
    item
     large eggs
  • 60
    ml
     unsalted butter, melted
  • 60
    ml
     unsweetened almond milk
Cracker Barrel Homemade Chicken and Dumplings (keto friendly)
Instructions:
  1. In a large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté the vegetables until they are softened, about 5-7 minutes.
  2. Add the chicken to the pot and pour in the chicken broth and heavy cream. Season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
  3. While the chicken is cooking, prepare the keto dumplings. In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum (if using), and salt. Mix well.
  4. In a separate bowl, whisk the eggs, melted butter, and almond milk together.
  5. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If the dough is too dry, you can add a little more almond milk.
  6. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
  7. Return the shredded chicken to the pot and stir it into the creamy broth.
  8. Drop spoonfuls of the keto dumpling dough onto the surface of the simmering stew. Cover the pot and cook for another 15-20 minutes until the dumplings are cooked through and have expanded.
  9. Garnish with fresh parsley, and then serve your keto-friendly Cracker Barrel-inspired chicken and dumplings hot.
  10. This low-carb version of chicken and dumplings provides all the cozy flavors you love without the excess carbs. Enjoy!
  • 2
    lb
     boneless, skinless chicken thighs or breasts
  • 960
    ml
     chicken broth (preferably low-sodium)
  • 240
    ml
     heavy cream
  • 120
    ml
     unsalted butter
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 2
    item
     celery stalks, chopped
  • 2
    item
     carrots, peeled and sliced
  • 2
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 60
    ml
     fresh parsley, chopped (for garnish)
  • 1320
    ml
     almond flour
  • 120
    ml
     coconut flour
  • 2
    tsp
     baking powder
  • 0.5
    tsp
     xanthan gum (optional, but it helps with texture)
  • 0.5
    tsp
     salt
  • 2
    item
     large eggs
  • 60
    ml
     unsalted butter, melted
  • 60
    ml
     unsweetened almond milk
1
Servings
0

In a large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté the vegetables until they are softened, about 5-7 minutes.

Add the chicken to the pot and pour in the chicken broth and heavy cream. Season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

While the chicken is cooking, prepare the keto dumplings. In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum (if using), and salt. Mix well.

In a separate bowl, whisk the eggs, melted butter, and almond milk together.

Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If the dough is too dry, you can add a little more almond milk.

Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.

Return the shredded chicken to the pot and stir it into the creamy broth.

Drop spoonfuls of the keto dumpling dough onto the surface of the simmering stew. Cover the pot and cook for another 15-20 minutes until the dumplings are cooked through and have expanded.

Garnish with fresh parsley, and then serve your keto-friendly Cracker Barrel-inspired chicken and dumplings hot.

This low-carb version of chicken and dumplings provides all the cozy flavors you love without the excess carbs. Enjoy!

Contact About
Privacy Policy Terms of Service Refund Policy Sitemap