Almond Flour Dumplings

Why I Love This Recipe

I love that these dumplings let me enjoy cozy, homemade soups without compromising on dietary needs. They’re naturally gluten-free, grain-free, and keto-friendly, yet they still have a texture that reminds me of classic dumplings. I also appreciate how quick they are to prepare—I don’t need to roll or shape dough. Just mix, drop, and simmer. It’s an easy way to add something hearty and delicious to brothy dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup almond flour

• 2 tablespoons coconut flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon garlic powder (optional)

• 2 large eggs

• 2 tablespoons melted butter or olive oil

• 1 tablespoon water (if needed to adjust consistency)

Directions

1. In a mixing bowl, I whisk together the almond flour, coconut flour, baking powder, salt, and garlic powder.

2. In a separate bowl, I beat the eggs and stir in the melted butter or olive oil.

3. I pour the wet ingredients into the dry ingredients and mix until a soft dough forms. If it feels too dry, I add a tablespoon of water to bring it together.

4. I let the mixture sit for 3–5 minutes so the coconut flour can absorb some moisture.

5. Using a spoon or small scoop, I gently drop spoonfuls of the dough into a simmering pot of broth or stew. I make sure not to stir too much once the dumplings are in.

6. I cover the pot and let the dumplings cook for 10–12 minutes on a low simmer until they puff up and are cooked through.

Servings and Timing

This recipe makes about 8–10 small dumplings and serves 2–3 people as a side. The whole process takes around 20 minutes—just a few minutes to prep and about 10–12 minutes to cook.

Variations

I like playing around with the seasoning in the dough. Sometimes I add chopped herbs like parsley or chives for a fresh flavor. A pinch of onion powder or Italian seasoning also works really well. For a dairy-free version, I swap the butter for olive oil or ghee. And if I’m making these for a main course, I’ll serve them with sautéed mushrooms or a rich tomato sauce instead of broth.

Storage/Reheating

Leftover dumplings store well in an airtight container in the fridge for up to 3 days. When I reheat them, I either drop them back into a warm broth to soften or microwave them gently with a little splash of liquid to keep them moist. They don’t freeze as well, so I usually make just enough for a meal or two.

FAQs

Are almond flour dumplings low-carb?

Yes, they’re perfect for low-carb or keto diets. I make them with almond flour and coconut flour, which are both much lower in carbs than wheat flour.

Can I cook these dumplings outside of soup?

I recommend simmering them in broth or stew to keep them moist and fluffy, but I’ve also steamed them in a covered pan with a bit of liquid at the bottom and that worked too.

Why do I need coconut flour?

Coconut flour helps absorb moisture and gives the dumplings a bit more structure. Almond flour alone can be too soft and oily, so the mix creates a better texture.

Can I bake these dumplings?

These are meant to be simmered, not baked. Baking would result in a denser, biscuit-like texture instead of the fluffy, moist dumpling consistency.

Do they taste like almonds?

There’s a mild nuttiness, but I find the flavor neutral enough to pair with any savory dish. If I use herbs or garlic in the mix, that flavor comes through more than the almond.

Conclusion

Almond flour dumplings are my go-to when I want something cozy and satisfying without the carbs or gluten. They’re easy to make, full of wholesome ingredients, and bring that home-cooked feel to any soup or stew. I always keep this recipe in my back pocket for chilly nights or when I need a quick, comforting addition to dinner.

Almond Flour Dumplings

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• Author: Mia
• Total Time: 15 minutes
• Yield: Makes 10–12 small dumplings
• Diet: Gluten Free

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Description

These soft and fluffy almond flour dumplings are a low-carb, gluten-free alternative to classic dumplings. Perfect for soups, stews, or keto comfort food.

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Ingredients

1 cup almond flour

2 tablespoons coconut flour (optional, for texture)

1 teaspoon baking powder

¼ teaspoon salt

2 large eggs

2 tablespoons melted butter or ghee

1 tablespoon water or broth (if needed for consistency)

Optional: chopped parsley or herbs for flavor

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Instructions

In a bowl, combine almond flour, coconut flour (if using), baking powder, and salt.

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

Add wet ingredients to the dry mixture and stir until a dough forms. If too thick, add 1 tablespoon of water or broth.

Let the dough rest for 2–3 minutes to firm up.

Scoop and gently roll the dough into small dumpling balls (about 1 inch).

Drop the dumplings into simmering soup or broth. Cover and cook for 8–10 minutes, or until dumplings are firm and cooked through.

Serve warm, garnished with fresh herbs if desired.

Notes

For a dairy-free version, use olive oil or coconut oil instead of butter.

Do not boil too rapidly—keep the soup at a gentle simmer to avoid breaking the dumplings.

Best added to brothy soups like chicken soup or vegetable stew.

Coconut flour helps firm up the dumplings but can be skipped if preferred.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Side Dish / Soup Add-In
• Method: Simmering
• Cuisine: American