You love dumplings but doubt they fit your low carb nutrition plan? Then we have healthy kale dumplings for you, ideal for low carb and keto! Served with pan-tossed tomatoes and finished with grated mountain cheese and a little nutmeg, it’s a delicious dish, and you don’t have to give up your beloved dumplings!
per portion
Ingredients list
| 100 g | Le Bread (baked) |
| 55 g | Egg (approx. 55 g each) |
| 50 g | Full-fat cream cheese |
| 5 g | Guar gum |
| 50 g | Kale |
| Nutmeg | |
| 15 g | Mountain cheese (e.g. Gruyère), 45% fat |
| 25 g | Grass-fed butter |
| 175 g | Cherry tomatoes |
| Energy | 140 kcal / 586 kJ |
| Fat | 10.7 g |
| Protein | 6.8 g |
| Carbohydrate | 2.5 g |
* Usable carbohydrates
Instructions
Wash the kale, remove the hard stalk and cut the leaves into strips.
Wash and quarter the tomatoes.
Grate the cheese.
Cut the baked Le Bread into small 1 cm (1/2 inch) cubes.
Heat half of the butter in a pan and sauté the kale until it has wilted.
Whisk the egg with the cream cheese. Add the Le Bread cubes, kale and cheese. Finally, add the guar gum.
Mix gently with your hands, taking care not to squeeze or knead the mixture between your fingers, so it stays airy and the dumplings fluffy.
Season with salt and pepper.
Shape the mixture into dumplings.
Depending on size, one serving makes 3-5 dumplings.
Bring a pot of lightly salted water to a boil.
Carefully slide the dumplings into the water and let them simmer gently over low heat for about 20 minutes with the lid half on.
Heat the remaining butter in a pan and briefly toss the tomatoes in it.
Serve the dumplings with the tomatoes and butter and season with nutmeg.
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Here on the blog you’ll find the keto version. In the app, the recipe “Kale Dumplings with Mountain Cheese” is also available as a low carb or moderate carb version, depending on the way of eating you chose for your personalized nutrition plan.
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