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+ servings
low carb dumplings cut in half with the filling coming out

Keto Dumplings

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 36 Dumplings
Calories 95kcal


For The Dough:

  • 1 Large Egg
  • 1/4 Cup Sour Cream or low carb Greek yogurt
  • 1/4 Cup Water
  • 2 Teaspoons Olive Oil
  • 1/2 Teaspoon Kosher Salt
  • 2 Teaspoons Xanthan Gum
  • 3 Cups Almond Flour

For The Filling:

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


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


Make The Dough:

  • In a large bowl, mix together egg (1 large), sour cream (1/4 cup), water (1/4 cup), and olive oil (2 teaspoons) with a whisk until the sour cream completely dissolves.
  • In a small bowl, combine salt (1/2 teaspoon), xanthan gum (2 teaspoons) and almond flour (3 cups).
  • Pour dry ingredients 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.

Make The Filling:

  • In a large nonstick, melt butter (2 tablespoons) over medium heat.
  • Add diced onion (1 small) and salt (1 teaspoon). Slowly cook for about 10-12 minutes, or until the onion is caramelized.
  • Add vinegar (1 teaspoon), chopped thyme (1 teaspoon) and minced garlic (1 clove) and stir to combine. Cook for about 3 minutes, or until the garlic is fragrant.
  • Add the ground beef (1/2 Pound) 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).

Assembling The Dumplings:

  • 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.

Cooking The Dumplings:

  • Melt butter (2 tablespoons) in a large nonstick over medium heat.
  • Add sliced onions (1/2, slivered) and saute on medium heat until caramelized. Place on serving plate and set aside.
  • Quarter remaining butter (2 tablespoons), 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!


  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Nutritional info is based on 1 dumpling if you make 36 dumplings:


Calories: 95kcal | Total Carbohydrates: 2g | Protein: 3g | Fat: 8g | Sodium: 126mg | Fiber: 1g | Sugar: 0g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com