This Keto Bread Dumpling softly steamed to perfection is a great side dish for your Keto Gravy, Roasted Duck or Goose. This Gluten-Free, Grain-Free and Low Carb Keto Steamed Bread
Serve with Keto Goulash Stew, Sausage Gravy or Lecso Vegetable Stew. Add it together with Sugar-Free Cranberry Sauce to your Turkey dish.
What is Dumpling?
Name Dumpling is a very broad specification of the
Every country in the whole world has got their own Variation of dumplings.
Starting from Africa and their ever-popular Banku, through Asia with Manti and Wonton, Indian Ada and Fara, Japanese Dango, Mongolian Buuz, Nepali Momos, Latin America Empanadas, Ea
Every single country in the world has its own type of dumplings, Sweet or savory.
Even in my country, the Bread dumplings I am making today have slightly different variations in each region of Slovakia.
The one we are making today is one of the most popular Eastern European Dumplings, looking like a loaf of bread and serves as a side dish with various dishes containing gravy.
What is a Steamed Bread?
As I have realized only after I have posted this recipe, so many people calls it as well a Steam Bread. I have no idea, why this did not come to my mind before. I guess, not being English native, you try and come up with complicated names. So this bread is also called a Keto Stemed Bread.
Steamed Bread is very popular not only in the US, but also in China.
What is Servietenknödel?
Servietenknödel is a Knödel – Dumpling type bread-looking side dish translated as a Napkin Dumpling.
The name Napkin comes from the way, those Dumplings are steamed or cooked. Normally wrapped into a cloth Napkin they are subsequently steamed to hold the shape. Their softness and lightness make those dumplings irresistible. You slice them with a string to protect the softness.
I urge you to try and make them at least once in your life. The taste is unbeatable.
Our Keto Bread Dumplings are extremely soft and made into perfection to get you the identical taste, look and feel or a real Servietenknödel.
A piece of this Keto Bread Dumpling soaks up so much sauce you would not believe.
And therefore it is very popular to serve it with the type of dishes containing lots of sauce or gravy.
What are German Knödel or Dumplings usually made of?
Knödel is usually made with either potatoes, flour of pieces of bread.
Each region might prefer a certain texture over the others.
Our variation, which is Servietenknödel is traditionally made with yeast, wrapped into the cloth Napkin and steamed or cooked in it.
They are also perfect for a breakfast with eggs, just like our Keto Eggy Bread is.
Keto Bread Dumpling?
Do you wonder how and from what I have named them the way I named them?
It was really difficult for me to name this dish. So just to explain the whole process of naming our Servietenknödel.
It is not called Bread Dumpling because of the bread being inside as some might think. Because there are also those variations of the knödel. You cut the bread and mix it with milk and spices to achieve a perfect knödel.
My name comes from the bread looking knödel. I did not want to call them a napkin dumpling. And I refused to call them any other strange name. So they are Keto Bread looking Dumpling loaf.
And I even found one company called Chateau in the US selling them frozen. But they are a normal Bread Dumplings. Not the Keto ones like ours.
How to make Keto Steamed Bread?
Ingredients you need to make Keto Dumpling Bread
- Eggs
- Almond Flour
- Mozarella
- Baking Powder
- Coconut Oil
- Coconut Flour
- Psyllium Husk
- Almond Milk
Kitchen Gadgets need to make Keto Steamed Bread
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTIONS ON HOW TO MAKE KETO STEAMED BREAD
First step: Prepare Ingredients
Prepare all of the Ingredients together
Second Step: Mix Eggs
Using your Hand Blender, mix all of the eggs until Fluffy.
Third Step: Add other Ingredients
Add all other ingredients and fully mix into one dough. This might still be a bit liquid but Psyllium will slowly starts working its way into it.
Fourth Step:Fridge
Place the bowl into the refrigerator for at least 30 minutes. In this time the Psyllium will slowly thicken the whole dough and it will be much easier to work with later on.
Fifth Step: Shape
Take the bowl out of the fridge and check the thickness. It has to be thick enough for you to be able to form a loaf. If you do feel, the dough is still pretty soft, sprinkle it with some additional coconut flour and mix fully in.
Place a parchment paper on the kitchen counter and sightly spray it with oil. Also spray both of your hand with oil and start shaping the loaf.
Sixth Step: Steam
Once you are happy with the shape, prepare the steamer. If you do not own the steamer, that is not a problem. Take the biggest Pot you have and add a bit of water on the bottom. Let it boil and add a steaming stand. You can also use also a trivet from your instant Pot or any which fits into the pot. Add Parchment paper on top of it and spray it with oil.
Slowly add the Keto Bread Dumpling Loaf, cover the lid and let it cook or steamed for 20 minutes.
Seventh Step: Cut
Once the Keto Bread Dumpling Loaf is steamed, gently take it out of the steamer and using a thread or twine, cut it into the bread-like slices.
Serve hot with your dish.
TIPS AND SUBSTITUTIONS
Cutting – To slice our Keto Bread Dumplings, use twine or thread. Place it underneath the keto Dumpling and wrap it around the top and across as if you are going to tighten it. Pull it tight, cutting the thick slice and continue with other slices the same way.
Coconut Flour – Use coconut flour to thicken the dough to your liking. One Tablespoon is enough in our case, but if you still feel that the dough is not being able to form into a log, add half or one spoon of coconut flour more. Learn more on almond flour vs. coconut flour.
Oil – Spray your hand with either oil or water to be able to form the dough. This will prevent the
Spray the bottom of the Parchment paper to avoid the Keto Bread dumpling to stick to the paper while steaming.
Cover – Once the Keto Bread Dumplings are steamed, spray them lightly with oil and cover with a cloth or aluminum foil to prevent drying.
If you are looking for something similarly soft and fluffy, but more for bread or hamburger, have a look at this Keto White Bread.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Because those Servietenknödel or a Keto Bread dumpling loaf is so soft and fluffy, it is not advisable to cut it with a knife. The Knife will push the slices in and they will be too compressed.
food The best way to cut Knödel is with a thread or twine. Have a look at the video for a better understanding.
But in general, holding the thread with both hands, gently slide it underneath the loaf.
Wrap the thread together as if you are going to tighten it.
Those Keto dumplings are perfect for soaking gravy and therefore very popular with the dishes that contain gravy and roasted meats such as duck, goose, pork, turkey, or chicken.
This creamy Tuscan chicken isa great example.
Serve it with Sauerkraut as a great addition to Eastern European Dish
Serve it with Sugar-Free Keto Cranberry Sauce and Turkey
Use them with Keto Gravy for your dinner.
One great
Once you are ready to store the finished K
You certainly can, and I do this all the time. Cover it with parchment paper or aluminum foil and place it as a whole loaf into the freezer. Freeze it for up to 6 months.
Take them out of the freezer the night before and let them Thaw slowly and naturally placed in the refrigerator.
Once you are ready to serve, slice them with a string and place slices into a steamer.
You can also place them into the microwave, but they will harden on the edges and dry a bit. Therefore, the steaming method works the best.
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Keto Bread Dumpling
Those Keto Bread Dumplings softly steamed to perfection are a great side dish for your Keto Gravy, Roasted Duck or Goose. This Gluten-Free, Grain-Free and Low Carb Keto Napkin Dumpling Bread is the fluffiest, lightest and softest to soak your Gravy like no others.
Ingredients
- 4 Eggs
- 40 grams (2 Tablespoons) Mozzarella
- 80 grams (10 Tablespoons) Almond Flour
- 9 grams (1,5 Tablespoons) Psyllium Husk
- 4 grams (1 Tablespoon) Coconut oil
- 28 grams (2 Tablespoons) Almond Milk
- 1-2 Tablespoon Coconut Flour
Instructions
- Prepare all of the Ingredients together
- Using your Hand Blender, mix all of the eggs until Fluffy.
- Add all other ingredients and fully mix into one dough. This might still be a bit liquid but Psyllium will slowly starts working its way into it.
- Place the bowl into the refrigerator for at least 30 minutes. In this time the Psyllium will slowly thicken the whole dough and it will be much easier to work with later on.
- Take the bowl out of the fridge and check the thickness. It has to be thick enough for you to be able to form a loaf. If you do feel, the dough is still pretty soft, sprinkle it with some additional coconut flour and mix fully in.
- Place a parchment paper on the kitchen counter and sightly spray it with oil. Also spray both of your hand with oil and start shaping the loaf.
- Once you are happy with the shape, prepare the steamer. If you do not own the steamer, that is not a problem. Take the biggest Pot you have and add a bit of water on the bottom. Let it boil and add a steaming stand. You can also use also a trivet from your instant Pot or any which fits into the pot. Add Parchment paper on top of it and spray it with oil.
- Slowly add the Keto Bread Dumpling Loaf, cover the lid and let it cook or steamed for 20 minutes.
- Once the Keto Bread Dumpling Loaf is steamed, gently take it out of the steamer and using a thread or twine, cut it into the bread-like slices.
- Serve hot with your dish.
Notes
Cutting – To slice our Keto Bread Dumplings, use a twine or thread. Place it underneath the keto Dumpling and wrap it around the top and across as if you are going to tighten it. Pull it tight, cutting the thick slice and continue with other slices the same way.
Coconut Flour – Use coconut flour to thicken the dough to your liking. One Tablespoon is enough in our case, but if you still feel that the dough is not being able to form into a log, add half or one spoon of coconut flour more.
Oil – Spray your hand with either oil or water to be able to form the dough. This will prevent the dough from sticking into your hands.
Spray the bottom of the Parchment paper to avoid the Keto Bread dumpling to stick to the paper while steaming.
Cover – Once the Keto Bread Dumplings are steamed, spray them lightly with oil and cover with a cloth or aluminum foil to prevent drying.
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Nutrition Information
Yield
8Serving Size
1 sliceAmount Per Serving Calories 123Total Fat 10gCarbohydrates 2gFiber 2gProtein 7g
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Hello Zuzana
I love this place idea and will make it to go with turkey stew after Christmas. Have you ever made the dumplings using a small cookie scoop and Cooke in GENTLY boiling broth or steamed in small portions?
This looks like a keeper. I also make your keiser rolls. Thanks. Have a great holiday?
Dear Sheron,
I do make small dumplings, but with a different recipe which I am one day hopefully, be able to post in here as well. But it is a great idea with this recipe as well. I have to try it for sure.
Happy you like my Kaiser Rolls as well.
Has anyone made this in an Instant Pot with the Steam function?
This looks so so so yummy!!!!
Thank you for making this recipe.
Debbie, great idea. I will for sure try it next time. But just in case you do first, please do let me know how it went. I am sure it will work.
Looks so fluffy and delicious! Never heard of bread dumpling but that’s such a fun name.
I’ve never heard of this type of bread before. It sounds delicious though!
I can’t believe these are keto, they are perfect!
Six weeks into keto and I am really missing bread. I have to try this!
You will for sure love it Linda
You had me at fluffiest, lightest, softest bread! Looks great and no yeast used either which I find hard to digest.
Couple questions: Almond meal, not almond flour? Psyllium husk powder or just husk? Thanks.
Here in Europe, you can find also almond flour, which is unfattened and very dry. Almost like a coconut flour is. I use for all of the recipes just plain ground almonds without the ski – white. But I guess if it is not unfattened, then Almond Flour would be perfect.
Omg these are amazing!!! Thank you!! Made them with Svickova for Xmas eve dinner
Svieckova – the best to go with those Knedle.
Can I omit the mozzarela? Or sub by other ingredient?
Mozzarella is a great choice because of very light flavor. You can probably try another cheese variation.
Hi Zuzana, I was eager to try this dumpling, as I as diabetic cannot eat the commercially sold (and in restaurants served) dumplings (they always make my glucose skyrocket, even those made of potatoes). I was trying to do it with half portion of ingredients, initially, it was too sticky (as all kinds of keto dough I tried) but to omit this, after steaming, it got nicely fluffy (increased volume – I was happy) bu after cooling, it lost more volume than it got during steaming, so I have only a flat dough. I’m not sure what I did wrong, ingredients were kept, I added bit more coconut flour as it was not thick enough.
I have no idea what could have caused this since there is not even a baking powder. Check for the video, incase you might have missed some steps. Maybe let the dough rest a bit before steaming. It should not really increase in size while steaming ( it gets more like fluffier).
Do these need to be steamed? or can they be boiled? I’m really excited to try these!
I have not tried boiling them but do not see why not. Original steamed bread can also be either steamed or cooked. The only disadvantage you might have is, that the the consistency might be a big more dense.
This recipe looks lovely! Can you please let me know if you use (unground/plain) psyllium husks or if you use powdered psyllium husks? I have read that it makes a difference in the final product.
Thank you for your recipes, and valuable input!
I have used grounded Psyllium
@Zuzana,
You have not listed the ingredient amounts for the steamed bread/dumplings!
Sorry if you have but I cannot find them.
Thanks Lynne
They are listed with the amounts in the recipe card towards the end of the post.