Low-Carb Dumplings with Carbalose Flour
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"Low carb dumplings for Sauerkraut and Pork, diabetic friendly"
Serves 4 servings (2 dumplings per serving) | Prep Time 10 PT10M | Cook Time 12 PT22M | DiabeticWhy I Love This Recipe
Did you know dumplings have been a comfort food enjoyed for centuries across different cultures? This low-carb twist keeps the tradition alive without the guilt!
Ingredients You'll Need
1 cup Carbalose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup unsweetened almond milk (or water)
2 tbsp butter (melted)
1 large egg
1/2 tsp onion powder (optional, for flavor)
1/2 tsp parsley flakes (optional, for a herby touch)
Directions
In a mixing bowl, combine the Carbalose flour, baking powder, salt, onion powder, and parsley flakes, if using. Stir to mix evenly.
In a separate bowl, whisk together the almond milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients and stir until a soft, sticky dough forms.
Using a spoon or your hands, scoop small spoonfuls of dough and roll into balls (about 1 tablespoon each).
Make sure your sauerkraut and pork are simmering gently in a covered pot with plenty of liquid (broth or water) to create steam—this is what will cook the dumplings.
Carefully place the dumplings on top of the sauerkraut and pork. Cover the pot tightly with a lid and let them steam for 10-12 minutes. Avoid lifting the lid during this time to keep the steam inside!
Check for doneness: The dumplings should be firm and cooked through. Serve immediately with the sauerkraut and pork.
Pairs Well With
Your sauerkraut and pork, or a low-carb mustard sauce drizzle for added zing!
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