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Keto Dumplings

If you're looking for a fun and tasty low carb dinner the whole family will enjoy, try making these almond flour keto dumplings! Perfect for potstickers, pierogies — whatever you're craving!
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Servings: 36 Dumplings
Author: Lindsey


For the dough:

For the filling:

  • 2 Tablespoons Butter unsalted
  • 1 Small Yellow Onion diced
  • 1 Teaspoon Salt
  • 1 Teaspoon Red Wine Vinegar
  • 1 Teaspoon Fresh Thyme chopped
  • 1 Large Garlic Clove minced
  • 1/2 Pound Ground Beef

For assembling:

  • 1/2 Yellow Onion slivered
  • 1/4 Cup Butter divided


To serve:

  • Sour Cream
  • In a large bowl, mix together the egg, sour cream, water, and olive oil with a whisk until the sour cream completely dissolves.
  • In a small bowl, combine the salt, xanthan gum and almond flour.
  • Pour dry ingredient into the wet ingredients and give everything a good stir to thoroughly combine
  • Form a ball with the dough and flatten it into a disc.
  • Place the dough in plastic wrap and into the fridge while we make the filling.
  • In a large nonstick, melt the butter over medium heat.
  • Add the diced onion and salt. Slowly cook for about 10-12 minutes, or until the onion is caramelized.
  • Add the vinegar, thyme and garlic and stir to combine. Cook for about 3 minutes, or until the garlic is fragrant.
  • Add the ground beef and break it up with the back of your spoon — cook until meat is no longer pink.
  • Once cooked through, place the beef and veggies on a plate lined with paper towels to absorb excess grease (this stop the dumplings from getting soggy).
  • Remove the dough from the fridge and break in half. Put ½ back into the fridge until you’re ready to use it.
  • Roll ½ of your dough between 2 sheets of parchment paper until it’s about ⅛” thick — you don’t want the dough too thin or it will tear, but too thick will make your dumplings doughy. ⅛” is the perfect thickness.
  • Use a 3” round cookie cutter to cut circle shapes into the dough. Take the scraps and reform them into a disc — place disc into the fridge while you form the dumplings.
  • Take a small spoonful of the filling and place into each of the circles. Don’t overfill! If anything, add less filling to stop the dumplings from tearing.
  • Fold the edges into each other and press them together. This is most easily done by dipping your finger in water and pressing on the edges with your wet finger. You can also use the water to smooth out any tears or small holes. Additionally, you can use scraps of excess dough and water to “patch” small holes in your dumplings.
  • Continue folding your dumplings until you’ve used all the dough and filling.
  • Melt 2 Tablespoons of butter in a large nonstick over medium heat.
  • Add sliced onions and saute on medium heat until caramelized. Place on serving plate and set aside.
  • Quarter remaining 2 Tablespoons of butter, and melt 1 quarter at a time over medium heat in the nonstick.
  • Add dumplings in batches, allowing them to slightly brown on the edges (this happens quickly, about 1-2 minutes per side). Turn with tongs so each side gets a sear. Add another quarter of butter to the pan as needed.
  • Once cooked, place dumplings on the serving plate over the onions.
  • Serve warm with sour cream and enjoy!


  • To save some carbs: skip the onions on top (this means you’ll also leave out 2 Tablespoons butter).
  • Nutritional info is based on: 1 dumpling, if you make 36 dumplings.
  • Alternatively, you can wrap your filling in boiled cabbage leaves instead of making a dough. This will change your cooking process — check out my keto cabbage rolls recipe and swap that filling for this one.


Calories: 95kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 27mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1.6% | Vitamin C: 0.6% | Calcium: 2.5% | Iron: 2.8%
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