Keto German Dumplings served in a cast iron.

Keto German Dumplings (Schupfnudel)

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This keto version of German Dumplings is just as good as the original! Soft, hearty, and completely grain-free!

These German dumplings taste good with just about anything! Sauerkraut, meaty sauce, pesto… the possibilities are endless! And as a German, I’m so excited that I finally have a keto recipe for my Schupfnudeln.

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What are German dumplings?

Keto German dumplings served in cast iron.

Schupfnudel, sometimes also called finger noddle, is a type of thick, longer noodle from Germany and Austria. They are often made with potatoes, though variations exist that use wheat or rye flour. Their characteristic oval-shape or finger-like shape is given through hand-shaping. They are usually enjoyed as a savory dish, but particular in Austria, they are also popular in sweet dishes.

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Unfortunately, traditional German dumplings are very high in carbs and a no-go for a low-carb way of eating. This is why I’m so excited to have finally developed a grain-free, keto recipe for my favorite German noodles! This keto version is actually much easier to prepare than the traditional, high-carb dumplings, making them the perfect choice for your low-carb dinner!

How to eat and serve German dumplings?

Keto dumplings served with bacon and sauerkraut.

The possibilities with these keto dumplings are really endless. I like to eat mine the traditional, German way with fried bacon pieces and sauerkraut. They taste great with a hearty meat sauce or mushroom sauce. You can also serve them with pesto and/or shredded cheese. Another idea is to add the dumplings to a casserole and bake. You could even use them as a dipper in keto cheese fondue! YUM!

Tips for making the perfect KETO German Dumplings!

Ingredients. You will need cream cheese, sour cream, egg, coconut flour, psyllium husk powder, and salt. For a smooth dough, you need to soften your cream cheese. Buy full-fat sour cream. Psyllium husk can vary in quality. I use the NOW brand.

Dough. Whisk together all ingredients until well combined. The dough will be very sticky at first. Let sit for 10 minutes for the husk to absorb some of the moisture. After 10 minutes, your dough should be much firmer and only slightly sticky.

Shaping. Dust your working area or a cutting board with coconut flour. Take your dough and also dust it with some coconut flour. With your hands, work out your dough, until it forms one whole, round piece. With a knife or cake scraper, divide it into 2 parts.

Take one part, roll it into a log of about 10 inches. Now with your knife or scraper, cut the log into small pieces of about 1/2 inch each. Roll each piece between your fingers and pinch together the ends, so you will end up with small, 2-inch-long dumplings. Repeat with the other dough part.

Frying. Heat butter, ghee, or bacon grease (my favorite!), in a large skillet (I used my cast iron) over medium-low heat. Add your dumplings (don’t have them touch each other) and fry each side for about 3-5 minutes until browned.

Serve. Serve them right away in your preferred way (bacon & sauerkraut, sauce, pesto, casserrole, etc.) or store them in the fridge (for 5 days) for later.

Enjoy the best of German cuisine!

Keto German Dumplings served in a cast iron.

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Keto German dumplings served in cast iron.

Keto German Dumplings (Schupfnudel)

This keto version of German Dumplings is just as good as the original! Soft, hearty, and completely grain-free!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course dinner, Side Dish
Cuisine Austrian, German, Keto
Servings 3 servings
Calories 217 kcal

Equipment

  • frying pan

Ingredients
  

Instructions
 

  • In a large bowl, whisk together cream cheese, egg, and sour cream until creamy. Add coconut flour, psyllium husk, and salt. Whisk until well combined. Let mixture sit for 10 minutes for moisture to absorb.
  • Dust your working area or a cutting board with coconut flour. Take your dough and also dust it with some coconut flour. With your hands, work out your dough, until it forms one whole, round piece. With a knife or cake scraper, divide it into 2 parts.
  • Take one part, roll it into a log of about 10 inches. Now with your knife or scraper, cut the log into small pieces of about 1/2 inch each. Roll each piece between your fingers and pinch together the ends, so you will end up with small 2-inch-long dumplings. Repeat with the other dough part.
  • To fry, heat butter, ghee, or bacon grease (my favorite!), in a large skillet (I used my cast iron) over medium-low heat. Add your dumplings (don't have them touch each other) and fry each side for about 3-5 minutes until browned.
  • Serve them right away in your preferred way (bacon & sauerkraut, sauce, pesto, casserrole, etc.) or store them in the fridge (for up to 5 days) for later.

Notes

Serving suggestions. I like to eat mine the traditional, German way with fried bacon pieces and sauerkraut. They taste great with a hearty meat sauce or mushroom sauce. You can also serve them with pesto and/or shredded cheese. Another idea is to add the dumplings to a casserole and bake. You could even use them as a dipper in keto cheese fondue! YUM! 

Nutrition

Serving: 1servingCalories: 217kcalCarbohydrates: 11gProtein: 5gFat: 17gSaturated Fat: 10gFiber: 7gSugar: 2g
Keyword German dinner, German keto dinner, German pasta, keto side dish
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3 Comments

  1. I was looking for a keto spatzel recipe. Do you think I could put this dough through a spatzel maker into soup?

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