Kale Ricotta Dumplings with Sage Brown Butter

Atkins Kale Ricotta Dumplings with Sage Brown Butter
Net Carbs
Prep Time: 20 Minutes
Style: Other
Cook Time: 20 Minutes
Phase: Phase 2









calculator How are Net Carbs Calculated?


  • 1 cup frozen Cooked Kale (from Frozen)
  • 1 cup Ricotta Cheese (Whole Milk)
  • 0.75 cup Parmesan Cheese (Grated)
  • 1 tsp Salt
  • 11 tbsp Soy Flour (Full Fat)
  • 2 large Egg (Whole)
  • 3 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 4 tbsp Unsalted Butter Stick


  1. In a large bowl, mix kale, ricotta cheese, ½ cup of the Parmesan, eggs, salt, baking powder, and 3 tablespoons soy flour until mixture resembles a thick, slightly stiff batter. Place remaining soy flour in a shallow dish.
  2. Dip your hands in soy flour and form ricotta mixture into 1 balls. Roll them lightly in soy flour to coat evenly. Transfer to a tray lightly dusted with soy flour (Dumplings may be made ahead to this point and frozen).
  3. Heat oven to 350°F. Lightly butter a shallow baking dish. Bring a medium saucepan of lightly salted water to a simmer. Cook dumplings, 8 or 9 at a time, 2 to 3 minutes, until they float to the surface of the water. Remove with a slotted spoon and transfer to buttered dish. 
  4. In a small saucepan melt butter with sage; cook until butter turns a light brown, about 3 minutes. Drizzle dumplings with sage butter. Sprinkle with remaining Parmesan. Bake 10 minutes, until lightly browned.

How to Calculate Net Carbs

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fibre and sugar alcohols (also known as polyols) from the total grams of carbohydrates in whole foods. This reflects the idea that fibre and sugar alcohols minimally impacts blood sugar levels at the doses present in the products.