Keto Cheese Dumplings
Due to the popularity of the ketogenic diet, more and more classic dishes are receiving low-carbohydrate versions. The keto cheese dumpling is one of these: almond flour is used instead of traditional flour, and mozzarella and cream cheese are used for the rich filling. This dish is filling, crispy and juicy at the same time - one of the most successful reinterpretations of ketogenic cuisine. Technically, it is important not to knead the cheese-based dough for too long, and always fry it in a preheated pan so that it does not absorb too much fat. Cheese dumplings are an excellent choice for dinner, a party appetizer, or a snack. Because it does not contain gluten or refined carbohydrates, it is ideal not only for keto followers but also for those who are conscious of their diet.
Ingredients for this recipe
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Preparation Steps
1
In a mixing bowl, melt the mozzarella and cream cheese in the microwave or over a double boiler until you have a pliable dough. Tip: Stir every 30 seconds to prevent burning.
2
Add the almond flour, egg, baking powder, garlic powder, and salt. Mix until combined, then knead into a smooth dough. Tip: If the dough is sticky, refrigerate for 10 minutes to make it easier to handle.
3
Shape the dough into walnut-sized balls. Make sure they are all the same size so they cook evenly.
4
Heat oil in a skillet over medium heat. Fry the dumplings until golden brown on all sides. Tip: Don't overcrowd the pan, or they won't get crispy.
5
Remove the fried dumplings to a paper towel-lined plate to drain excess oil. Serve warm with a sugar-free dipping sauce or salad. Tip: They are best served fresh but can be stored in the refrigerator for up to 2 days.
