Passed down by my German grandma, this family recipe has been cherished for years.

In the heart of the Midwest, where the fields stretch wide and the air carries the scent of fresh earth, we find comfort in the simple, hearty meals that have been passed down through generations. These low carb pork and herb dumplings are a nod to those traditional flavors, reimagined for a modern table. With a tender pork filling seasoned with rosemary and sage, these dumplings are nestled in a savory sauce that warms the soul. Perfect for those looking to enjoy a classic dish with a lighter twist, this recipe brings together the best of old-world charm and contemporary health-conscious cooking.

These dumplings pair beautifully with a side of steamed green beans or a crisp garden salad, both of which add a refreshing contrast to the rich flavors of the dish. For an added touch of comfort, serve with a dollop of creamy mashed cauliflower, which complements the savory sauce perfectly. A glass of chilled white wine or a light, herbal tea would round out this meal wonderfully, making it a delightful experience for a cozy evening at home.

Servings: 4

1 pound ground pork
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup almond flour
2 tablespoons coconut flour
2 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
1 cup chicken broth
1/4 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C).

In a large bowl, combine the ground pork, rosemary, sage, salt, and pepper. Mix until well combined.

In a separate bowl, whisk together the almond flour, coconut flour, and eggs to form a dough.

Divide the dough into small portions and flatten each piece. Place a spoonful of the pork mixture in the center of each piece of dough, then fold the dough over to form dumplings.

Heat olive oil in a large oven-safe skillet over medium heat. Add the dumplings and cook until golden brown on all sides, about 5 minutes.

In a small bowl, whisk together the heavy cream and chicken broth. Pour this mixture over the dumplings in the skillet.

Sprinkle the Parmesan cheese over the top.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the dumplings are cooked through and the sauce is bubbling.

Serve hot, garnished with additional herbs if desired.

For a spicier version, add a pinch of red pepper flakes to the pork mixture. You can also experiment with different herbs, such as thyme or oregano, to change the flavor profile. If you prefer a thicker sauce, add a teaspoon of xanthan gum to the cream and broth mixture before pouring it over the dumplings. For a dairy-free option, substitute the heavy cream with coconut cream and the Parmesan with nutritional yeast.