Dumplings are the kind of comfort food that cross borders, cultures, and cravings—but for those of us watching our carb intake, they’ve often felt off-limits. That’s where this recipe comes in: soft, savory, and satisfying low-carb dumplings that don’t sacrifice flavor for macros. In this article, you’ll learn how to recreate dumplings with wholesome low-carb ingredients, answer popular questions about carb content, and discover tips to make these little pockets of joy both healthy and easy. Let’s reimagine the dumpling—without the carb crash.
The Story & Intro: My Global Flight to the Perfect Low-Carb Dumpling
If you’d asked me ten years ago what dumplings meant to me, I’d have pointed to the soft, stew-soaked kind from Moroccan family tables. But everything changed once I became Cabin Crew. In Tokyo, I slurped delicate bites in busy izakayas. In Bangkok, I stood under neon lights tasting crispy edges from sizzling street carts. And every time, dumplings called to something deep in me—comfort, culture, community.
The only thing they weren’t? Low carb. That’s the heartbreaker.
Are dumplings high in carbs? Yes—traditional ones sure are. So, after countless flights and even more cravings, I finally crafted a recipe for low-carb dumplings that hold up just like the real thing. I played with almond flour in a tiny Seoul hotel room. I tested psyllium husk wrappers beside the narrow oven in a Paris layover kitchen. What came from that was chewy, savory, and totally guilt-free.
These low-carb dumplings are now a go-to in my home kitchen. Sometimes I stuff them with leftover fillings from my Low-Carb Spanakopita recipe. Other times I float them in bone broth with a swirl of chili oil, much like the warm comfort of my Keto Bagel Recipe with Greek Yogurt complements a weekend brunch.
They’re healthy, satisfying, and surprisingly easy to make. So if you’ve ever wondered can you make healthy dumplings or how do you make carb quick dumplings that don’t disappoint—this is the recipe that brings it all together.
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Low-Carb Dumplings: A Tasty Twist on Comfort Food Without the Carbs
- Total Time: 20 minutes
- Yield: 18 dumplings 1x
Description
These low-carb dumplings are chewy, savory, and comforting without the carbs. Perfect for keto, paleo, or gluten-free lifestyles.
Ingredients
1 ½ cups shredded mozzarella
2 tbsp cream cheese
¾ cup almond flour
1 tbsp psyllium husk powder
1 egg
1 tsp garlic powder
1 cup ground chicken or tofu
1 tsp grated ginger
2 tbsp chopped scallions
Salt & pepper to taste
Instructions
1. Melt mozzarella and cream cheese together until smooth.
2. Stir in almond flour, psyllium, egg, and garlic powder to form dough.
3. Roll dough thin between two parchment sheets.
4. Mix filling ingredients in a bowl.
5. Cut dough into rounds and add 1 tsp filling.
6. Fold and seal edges.
7. Steam for 8-10 minutes OR pan-fry until golden.
8. Serve with tamari dipping sauce or chili oil.
Notes
You can freeze uncooked dumplings for up to 2 months.
Best served fresh, but they reheat well in a pan or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Low-Carb Recipes
- Method: Steaming, Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 3 dumplings
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Why Low-Carb Dumplings Work—and What You Need to Make Them
Building the Perfect Dough (Without the Carbs)
Making low-carb dumplings starts with nailing the dough. Traditional wrappers rely on wheat flour, but our version swaps that out completely. The secret is almond flour combined with mozzarella cheese and just a bit of psyllium husk. This combination creates a pliable, chewy dough that steams or pan-fries beautifully.
To make the base, melt shredded mozzarella with cream cheese until smooth, then stir in almond flour and psyllium. The dough forms quickly and is easy to roll thin between two sheets of parchment. This approach has become my go-to since I discovered its flexibility while preparing Keto Cottage Cheese Flatbread—same technique, different dish.
If you’re wondering how to make carb quick dumplings, this dough comes together in under 10 minutes. No resting, no yeast, no flour cloud. Just mix, roll, and shape.
Filling Ideas: Keep It Flavorful, Keep It Low-Carb
Inside each low-carb dumpling, you’ve got room for creativity. Ground chicken with ginger and scallion gives an Asian vibe. Crumbled feta with spinach channels the heart of my Low-Carb Cheese Bread Bites recipe. Just remember: skip sugary sauces and go for flavor-packed fillings that keep carbs low and protein high.
Steam your dumplings over parchment, or pan-sear them in avocado oil for a golden crust. Either way, they hold their shape and soak up flavor like a dream.
These low-carb dumplings are quick, customizable, and crave-worthy. Even friends who aren’t watching their carbs keep asking for more.
How to Cook Low-Carb Dumplings—Three Ways to Make Them Irresistible
Steamed, Pan-Seared, or Air-Fried: Choose Your Texture
One of the best things about low-carb dumplings is how versatile they are. You can steam them for a soft, chewy bite, pan-sear them for a crisp golden base, or pop them into the air fryer for a healthy crunch. I’ve tried all three methods during long layovers when I didn’t have a stovetop—especially useful when making a quick meal from ingredients like the ones in my Zucchini Breadwich recipe.
To steam, place the dumplings on parchment-lined bamboo or metal steamers. In just 8–10 minutes, they come out tender and moist. For a pan-seared version, heat avocado oil in a nonstick skillet, add the dumplings flat-side down, and cook until crisp and golden.
If you’re going for an ultra-light version, air-frying your low-carb dumplings gives a perfect crunch with barely any oil. Just brush with egg wash, air-fry at 375°F for 6–8 minutes, and they’re ready to serve.
Flavor Additions and Global Twists
The beauty of low-carb dumplings is how they take on any flavor you like. Go Mediterranean with oregano, lemon, and feta. Try Thai basil with a splash of coconut aminos to give your dumplings a bold, Asian-inspired flavor. I sometimes use leftover filling from my Easy Keto Chicken Pot Pie for a comforting blend of chicken and herbs.
Whether you steam them for softness or crisp them up for texture, low-carb dumplings always deliver. You’ll find yourself making them weekly—because yes, they’re that good.
Serve Smart, Store Right: Making the Most of Your Low-Carb Dumplings
Nutritional Breakdown and Portion Control
One of the best things about low-carb dumplings is how satisfying they are without wrecking your macros. A typical serving of four dumplings clocks in at under 6g net carbs, depending on the filling. Thanks to almond flour and cheese, you get a good dose of healthy fats and protein—perfect for staying full longer.
When people ask, can you make healthy dumplings without compromising flavor, this recipe proves the answer is yes. I usually pair them with a light dipping sauce made from tamari, vinegar, and chili flakes. It’s clean, low-carb, and bursting with flavor—just like the seasoning I use in my Strawberry Yogurt Clusters Healthy Snack to keep things refreshing yet guilt-free.
These low-carb dumplings are ideal for meal prep too. They hold up beautifully in the fridge and freezer.
How to Store, Freeze, and Reheat
To store, simply place uncooked low-carb dumplings between sheets of parchment in an airtight container. They’ll keep in the fridge for 3 days or freeze for up to 2 months. When ready to cook, there’s no need to thaw—just steam or pan-fry straight from frozen.
Cooked dumplings can also be refrigerated and reheated in a hot pan or air fryer. They stay tender inside and crispy outside—especially if you made a big batch alongside a cozy main like my Creamy Garlic Butter Chicken.
I always keep a stash ready for those busy days when I need comfort food in minutes. These low-carb dumplings have become my go-to fix that tastes indulgent but fits my lifestyle. And trust me, once you try them, they’ll earn a spot in your regular rotation too.
One of my favorite discoveries while researching global desserts is this Mexican Lime Icebox Cake from Billy Recipes. Though it’s not strictly low-carb, its refreshing lime profile is an inspiration. You can easily adapt it by swapping in almond flour crust or sugar-free whipped topping. It’s a fantastic way to finish a dumpling night on a zesty, tropical note.
Are dumplings high in carbs?
Traditional dumplings made with wheat flour are quite high in carbs—often 20 to 25 grams per serving—making them off-limits for low-carb or keto diets. But these low-carb dumplings change the game. By using almond flour, cheese, and psyllium, you get all the chew and flavor without the carb overload.
Are steamed dumplings low carb?
Not usually. Steaming doesn’t change the carb content—it just affects texture. Store-bought or restaurant steamed dumplings are still made with high-carb wrappers. If you want truly low-carb dumplings, you’ll need to make your own with alternative flours like almond or coconut.
How do you make carb quick dumplings?
For fast, low-carb dumplings, use melted mozzarella as the base. It binds beautifully with almond flour and forms a dough in minutes. Just roll, fill, and cook. No rising time. No kneading. That’s how I make mine quick—especially when prepping meals alongside favorites like my Keto Bagel Recipe with Greek Yogurt.
Can you make healthy dumplings?
Absolutely. These low-carb dumplings are loaded with protein, healthy fats, and fiber. Skip the sugar-packed sauces and use lean meats, tofu, or veggies in the filling. It’s real comfort food—without the carb crash.
Conclusion: Dumplings You Can Feel Good About
These low-carb dumplings have become a staple in my kitchen and my lifestyle. They’re quick to prep, packed with flavor, and satisfy that deep craving for something warm and doughy—without the carb hangover. Whether you steam them, pan-fry them, or air-fry for crunch, they hold up every time.
From the galley of an airplane to my Moroccan home kitchen, these dumplings carry the flavors and lessons of every trip I’ve taken. Now it’s your turn to try them—and maybe even make them your new favorite comfort food too.