Maria .Recipes Keto Enthusiast, Indian Food Lover

Keto Chicken Momo

For those who miss dumplings… this is your recipe!

Momos are steamed dumplings made in Tibet and Nepal, and very popular as a snack in India. They are usually made with a white flour dough and served with very spicy sauce; I actually have the traditional recipe in one of my oldest posts, from back when I ate low fat high carb…

So now I decided to make a new, improved, low carb version! The filling is made with chicken, buttter and zucchini; I like the zucchini to add some extra moisture, but you can leave it out and increase the chicken and butter to make an even more keto version. The dough is made mixing ground sesame seeds, psyllium husk and coconut flour (you can use all coconut flour following the recipe for my coconut flour roti but I didn’t want my momo to taste like coconut!). I almost didn’t upload these because they turned out purple… but I read that this can be caused by the psyllium husk and it can depend on the brand. And even if they come out purple, these are delicious!

  • 75 g minced chicken
  • 25 g shredded zucchini
  • 1 tbsp(15 g) butter
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • Optional: 1/8 tsp ground fenugreek (methi)
  • Optional: pinch of chili to taste
  • 1/8 tsp ground ginger
  • 1/8 tsp ground garlic
  • 1/4 tsp ground onion
  • 1/2 tbsp soy sauce
  • 2 tbsp chopped scallions (10 g)
  • 55 g ground sesame seeds
  • 2 tsp oil
  • 3,5 tbsp psyllium husk powder (28 g)
  • 1/8 cup (15 g) coconut flour
  • Process
    1. Mix the ingredients for the filling: chicken, butter, zucchini, spices, soy sauce and 1/8 tsp salt. If you want to check for salt, take a small amount of the filling and cook in a pan, then taste it.
    2. Mix the ground sesame, psyllium husk powder, coconut flour and 1/4 tsp salt. Then add the oil and water, starting with 1/4 cup of water and adding more little by little until you have a dough you can shape.
    3. Take a piece of dough slightly smaller than a goldball. With a rolling pin, roll it to 2-3 mm thick; you can add a bit of water if the dough is dry and crumbling. Then trim the edges to make a 10 cm diameter disk.
    4. Put a teaspoon of filling in the centre and then form the momo as seen in the video.
    5. Once all the momos are formed, steam them for about 10 minutes or until the chicken is cooked inside.
    6. Serve with spicy chutney, like this one!
  • Nutritional information, per momo (if making 10 momo)
    • 66 kCal
    • 1.2 g net carbs, 3 g fiber, 4.1 g total carbs
    • 2.8 g protein
    • 5.3 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.