Low-Carb Baked Ricotta Dumplings

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Low-Carb Baked Ricotta DumplingsPin recipeFollow us 125.1k

Happy New Year everyone!

Is there anything more comforting than a bowl of pasta? These meat-free dumplings, a riff on gnudi which is basically ‘nude’ ravioli (ie the filling only, without the pasta), are fluffy and flavoursome, and are perfect on top of a bed of zucchini noodles.

The vegetarian keto dumplings are baked in a sugar-free tomato sauce, which may seem a lot at first but they will soak up some of that sauce as they bake, taking on all the delicious flavours.

A few things to get the best outcome with this dish. The amount of eggs required will depend on how wet your ricotta is. I would suggest mixing in one egg to start, and then the other if needed.

The coconut flour is kept to a minimum so that you can’t taste the coconut, but you do need it to help bind, the mixture holds together much better with it.

Lastly, you can use your fingers to shape into more compact little dumplings, however I prefer to use two teaspoons which creates a more loosely-formed, rustic dumpling, which cling to the sauce better.

Note: If you follow a vegetarian keto diet, Parmesan cheese is technically not vegetarian but you can find vegetarian alternatives.

Hands-on Overall

Nutritional values (per serving)

Net carbs10.2 grams
Protein14 grams
Fat38.9 grams
Calories452 kcal

Calories from carbs 9%, protein 13%, fat 78%

Total carbs14.4 gramsFiber4.3 gramsSugars7.2 gramsSaturated fat9.5 gramsSodium636 mg(28% RDA)Magnesium68 mg(17% RDA)Potassium638 mg(32% EMR)

Ingredients (makes 6 servings)

Dumplings:
  • 1 pack fresh spinach (100 g/ 3.5 oz)
  • 1 pack firm full-fat ricotta cheese (250 g/ 8.8 oz)
  • 2 medium eggs (see note above)
  • pinch of ground nutmeg
  • 1/3 cup almond flour (33 g/ 1.2 oz)
  • 2 1/2 level tbsp coconut flour (20 g/ 0.7 oz)
  • 1/2 cup grated Parmesan or other Italian hard cheese (45 g/ 1.5 oz)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
Sauce and noodles:

Instructions

  1. Preheat the oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Instead of fresh spinach, you van use frozen & thawed spinach (make sure to squeeze any excess water out). Low-Carb Baked Ricotta Dumplings
  2. Prepare the spinach first by blanching it in boiling water until wilted, about 30 seconds. Remove from heat and place in a colander. Once cool, wring out excess moisture, and finely chop.
    Low-Carb Baked Ricotta Dumplings
  3. Combine all dumpling ingredients in a bowl, and mix well. Shape the dumplings into small balls, a little smaller than a golf ball, either using two teaspoons or your hands. You can either make 12 larger dumplings (about 45 g/ 1.5 oz each, 2 dumplings per serving), or 18 smaller dumplings (about 30 g/ 1.1 oz each, 3 dumplings per serving). Low-Carb Baked Ricotta Dumplings
  4. Pour the tomato sauce into an oven proof dish. Place the meatballs on top of the tomato sauce.
    Low-Carb Baked Ricotta Dumplings
  5. Drizzle with olive oil, and bake 35–40 minutes, until starting to brown on top.
    Low-Carb Baked Ricotta Dumplings
  6. Serve immediately on top of lightly cooked or raw zucchini noodles.
    Low-Carb Baked Ricotta Dumplings

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Spinach, fresh
0.2 g0.5 g0.1 g4 kcal
Ricotta cheese, full-fat
1.3 g4.7 g5.4 g73 kcal
Eggs, free-range or organic
0.1 g1.8 g1.4 g21 kcal
Nutmeg, spices
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
0.5 g1.2 g2.9 g33 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Parmesan cheese
0.2 g2.7 g1.9 g29 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Marinara sauce
5.3 g1.3 g19.6 g203 kcal
Zucchini (summer squash, courgette)
2.1 g1.2 g0.3 g17 kcal
Total per serving
10.2 g14 g38.9 g452 kcal
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (14)

Hi Martina, this recipe was so very yummy and satisfying- thank you for sharing! Do you think the dumplings could be made in advance and frozen?

Reply

Thank you so much Cara! I think you should be able to do that although the texture might be slightly affected because it includes ricotta. You can let the dumplings and sauce defrost in the fridge and cook fresh zoodles to serve with it (or add to the sauce to cook for 2-3 minutes).

Reply

Hi Martina, thank you for this recipe.  I made it last night and it turned out perfectly!  I didn’t have zucchini so I served it over Shirataki noodles.
Question:  Is the nutritional information for the dumplings without the marinara sauce?

Reply

Thank you for your feedback, I'm glad you enjoyed! The nutritional information includes all ingredients - also marinara and zoodles.

Reply

Made these for the first time last night for dinner. Had some ground beef so made a few little meatballs and threw them in with the dumplings. Oh My!! We all loved this dish. We had unexpected company so I doubled the recipe. My husband and I had it cold for breakfast, lol. Thank you for this gem!

Reply

Thank you for your lovely feedback, Dawn! I'm glad you enjoyed!

Reply

Made this last night and WOW, so easy to make and so delicious! Thanks for the recipe and greetings from France!
p.s. I replaced the coconut flour with bamboo fiber for a more neutral taste and it worked well.

Reply

Thank you for the new idea, I've never heard of that ingredient but now I'm intrigued! 😊

Reply

When you say combine all ingredients in a bowl, do you mean spinach to salt and pepper? I ask because you are not specific and it says drizzle with olive oil prior to baking. So I'm thinking the oil does not go into the dumplings? It would be great if you could clarify please.

Reply

Hi Ronnie, you should combine all ingredients down to black pepper. Thank you for letting me know, I'll clarify this.

Reply

This is delicious! I will prepare this evening for my partner. Thank you very much 

Reply

Hi! This looks amazing! I have an almond allergy and can't use almond flour. How much coconut flour could I use or there something else keto friendly to bind everything together?

Reply

Hi Say, this is only a guess but I would use a total of 1/3 cup (about 40 g/ 1.4 oz). You may want to start with just 1/4 cup (30 g/ 1.1 oz) and add more if it's too moist. Or you could try about 1/4 cup of flax meal instead of the almond flour. I hope this helps!

Reply

I MUST try this 😉 Thanks

Reply