Kristy from Sweet Eats Kitchen is delighting us again by playing around in her kitchen and coming up with some new incredible recipes and she may of hit the winter jackpot with this one!
First you need to make the 'flour blend' as Created by Victoria's Keto Kitchen, which can be found on you tube
336g Almond Flour
70g Oat Fiber
16g Xanthan Gum
Mix all together and store in an air tight container. Shake before using
Makes 6 dumplings
Dumplings
¾ cup Keto Flour
½ tablespoon nothing naughty sweetener
1 teaspoon baking powder
¼ teaspoon baking soda
30g softened butter
In a ½ cup use 2 tbs lemon juice and top up with cream
Syrup
1 cup water
¼ cup Haven Foods Allulose syrup
1 teaspoon backstrap molasses (optional but recommended)
½ cup golden brown sweetener
25g butter
To make dumplings
- Put all dry ingredients into a bowl and then rub through the softened butter to make a crumb texture
- Add half the lemon/cream and mix until combined (with a spoon or your hands)
- Add remaining lemon/cream, mix again and then turn dough out onto your bench – I recommend “flouring” the bench with a tablespoon or so of powdered Nothing Naughty
- Knead your dough until a soft, pliable ball is formed
- Cut the ball in half, and then each half into thirds giving you 6 portions
- Roll the portions into soft balls then set aside to make your syrup
To make syrup
- Add all syrup ingredients into a saucepan and bring to the boil
- Once boiling, use a spoon to gently drop your dough balls into the syrup, spacing them out so that they’re not on top of each other
- Turn the temp down to a gentle simmer, pop a lid on the pot and leave it cook for 10-15 minutes
- You can remove the lid every couple of minutes to gently turn your dumplings over and/or spoon over the syrup
- Once cooked serve immediately with your favourite creamy side
ORIGINAL RECIPE BY KRISTY PALA for Sweet Eats Kitchen Ltd
