Buttery Dumplings and Cream Gravy

About

Every culture has some comfort-eliciting dumpling recipe, and this keto version hits all the things you look for! These hand-cut dumplings are chewy, hot, salty, and dripping in a basic scratch-cream gravy. You are welcome to add additional flavors to your gravy to your taste, such as garlic, fresh herbs, or hot sauce.

Ingredients

2 cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoon buttermilk, unprepared dry powder
4 tablespoon whipping cream, extra heavy/gourmet, not whipped
4 tablespoon water
1 tablespoon unsalted butter
2 tablespoon unsalted butter
½ cup whipping cream, extra heavy/gourmet, not whipped
⅛ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon almond flour

Instructions

Prepare your dough by mixing together the almond flour, baking powder, first amount of salt, buttermilk powder, first amount of cream, and water in a bowl until you have a sticky mixture.
Transfer the sticky dough to plastic wrap and roll the dough into a flat square. Wrap up the dough and chill in your refrigerator for at least 2 hours. You may also prepare this dough the night before you intend to cook it.
The day you’re ready to make your dumplings, pull out your dough and divide it into 2 portions. Roll out each portion to 12-inch long ropes and cut them each into 16 pieces (32 pieces total). Set the dumpling in your fridge for 5 minutes to firm up.
Heat HALF of the first amount of butter in a non-stick skillet over medium heat. Place in half your dumplings, letting them turn golden brown (just 1-2 minutes). Flip the dumplings over so they turn golden brown on opposite sides.
Use a slotted spoon to transfer the dumplings to a bowl to cool. Heat the second half of your butter in the pan and repeat the cooking process with the remaining dumplings.
Once all dumplings are cooked, melt the second amount of butter in your pan over low heat. Scrap up any brown bits of almond flour sticking in the pan. Cook on low until the butter is golden brown and a little frothy from the flour.
Slowly whisk in the remaining ingredients. Stir and heat until the gravy simmers and reduces. It should be thick enough to hold a rippled from a spoon for 1-2 seconds.
Serve the hot gravy over the warm dumplings and enjoy!