Instructions:
- In a large pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté the vegetables until they are softened, about 5-7 minutes.
- Add the chicken to the pot and pour in the chicken broth and heavy cream. Season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, prepare the keto dumplings. In a mixing bowl, combine the almond flour, coconut flour, baking powder, xanthan gum (if using), and salt. Mix well.
- In a separate bowl, whisk the eggs, melted butter, and almond milk together.
- Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If the dough is too dry, you can add a little more almond milk.
- Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the pot and stir it into the creamy broth.
- Drop spoonfuls of the keto dumpling dough onto the surface of the simmering stew. Cover the pot and cook for another 15-20 minutes until the dumplings are cooked through and have expanded.
- Garnish with fresh parsley, and then serve your keto-friendly Cracker Barrel-inspired chicken and dumplings hot.
This low-carb version of chicken and dumplings provides all the cozy flavors you love without the excess carbs. Enjoy!
