This Keto pierogies recipe uses Fathead dough to keep the carb count down to just 8g net carbs per serving. They are lean, mean fat-burning machines.
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Greetings 👋
You don't have to be a Pittsburgher to make this recipe for Keto pierogies, but it certainly helps. I grew up in Pittsburgh, but I usually keep that fact to myself. I don't say "yinz" and I've never called anybody a "jag off". I'm not a Steelers fan and I think that french fries on a sandwich are an abomination. But there is one Pittsburgh thing that I can wholeheartedly get behind:
The Pierogie.
These dumplings are so good! 🥟
They are usually filled with potatoes and cheese, but I've seen sauerkraut pierogies, onion pierogies, and even sweet cheese pierogies. They are so popular in Pittsburgh that they have their own section in the supermarket. The pierogi section actually shows up in a Pittsburgh Dad video (below).
If you want to know what it's like to grow up here, just watch a couple of episodes of Pittsburgh Dad.
But pierogies. 😁
I've given up a lot of things on this low carb diet. But today I decided that pierogies were just not going to be one of them. So I cobbled together a recipe for Keto pierogies using mashed cauliflower in place of potatoes and Fathead dough instead of pasta. And it worked. It totally worked!
So now I'll show you how I did it.
Ingredients 🥣
- cauliflower florets
- butter
- heavy whipping cream
- extra sharp cheddar cheese
- salt & pepper
- almond flour
- shredded part - skim mozzarella cheese
- a egg
- an egg yolk
- 1 ½ cup sliced shallots
Instructions 💬
- Place cauliflower, cream, and butter in a microwave-safe bowl and cook for 6 minutes on High. Stir to make sure that all of the florets are covered in cream and then cook for another 6 minutes.
- Transfer to a blender or food processor and add in the cheese. Process until the mixture is fully blended and smooth. Salt and pepper to taste. Set aside.
- Microwave the butter and mozzarella cheese for the dough on High for 1 minute. Stir and cook for one minute more. Stir well to combine.
- Allow the cheese to cool for 2 minutes and then mix in the egg and egg yolk. Mix until smooth.
- Mix in the almond flour to form a soft dough. Knead a few times to make sure that the dough is fully blended.
- Place the dough between 2 pieces of parchment or wax paper. Roll out the dough until it is quite thin, about ⅛ of an inch. Use a circle cookie cutter or a glass to cut 3 ½" circles out of the dough.
- Drop a tablespoon of filling on each circle of dough. Carefully fold the dough in half and seal the edges by pressing down with your fingers.
- Melt the remaining ½ a stick of butter in a large skillet over medium heat. Cook the shallots for a few minutes until they have softened. Add the pierogies in batches and cook until browned on both sides.
- Serve the Keto Pierogies with onions on top and a side of sour cream.
And that's it, yinzers. 👩🍳
This recipe for Keto Pierogies fills me with a brand new feeling: Pittsburgh Pride.
(Go Stillers!)😉
📋 Recipe
Keto Pierogies
This Keto Pierogies recipe uses Fathead dough to keep the carb count down to just 8g net carbs per serving.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 18 piergies 1x
- Category: Entree
- Cuisine: Polish
- Diet: Diabetic
Ingredients
filling:
- ½ head of cauliflower, cut into florets
- ½ tablespoon butter
- 1 tablespoon heavy whipping cream
- 3 oz extra sharp cheddar cheese
- salt & pepper
dough:
- 2 cups super fine almond flour
- 2 cups shredded part - skim mozzarella cheese
- ¼ cup butter
- 1 large egg
- 1 large egg yolk
cooked onion topping:
- ¼ cup butter
- 1 ½ cup sliced shallots
Instructions
Step 1. Place cauliflower, cream, and butter in a microwave-safe bowl and cook for 6 minutes on High. Stir to make sure that all of the florets are covered in cream and then cook for another 6 minutes.
Step 2. Transfer to a blender or food processor and add in the cheese. Process until the mixture is fully blended and smooth. Salt and pepper to taste. Set aside.
Step 3. Microwave the butter and mozzarella cheese for the dough on High for 1 minute. Stir and cook for one minute more. Stir well to combine.
Step 4. Allow the cheese to cool for 2 minutes and then mix in the egg and egg yolk. Mix until smooth.
Step 5. Mix in the almond flour to form a soft dough. Knead a few times to make sure that the dough is fully blended.
Step 6. Place the dough between 2 pieces of parchment or wax paper. Roll out the dough until it is quite thin, about ⅛ of an inch. Use a circle cookie cutter or a glass to cut 3 ½" circles out of the dough.
Step 7. Drop a tablespoon of filling on each circle of dough. Carefully fold the dough in half and seal the edges by pressing down with your fingers.
Step 8. Melt the remaining ½ a stick of butter in a large skillet over medium heat. Cook the shallots for a few minutes until they have softened. Add the pierogies in batches and cook until browned on both sides.
Step 9. Serve the pierogies with onions on top and a side of sour cream.
Nutrition
- Serving Size: 3 pierogies
- Calories: 531
- Fat: 48
- Carbohydrates: 13
- Fiber: 5
- Protein: 24
Keywords: Low Carb Pierogies, Keto Pierogies, Paleo Pierogies
Lidia says
You are microwaving a lot here. I don't own one. Is that the only way to get results?
Emily Krill says
Um, I'm not sure. I worry that if you made it in a pan on the stove that the cheese in the dough would separate. Experiment I guess.
Judy M says
Darn, I had to go dairy free. Vegan cheese doesn’t work the same way. Plus, that much cheese would be $10 plus.
Emily Krill says
Well drat. Are you doing dairy-free and low carb at the same time? That will be a very heavy lift. We make everything out of cheese! But here is a workaround: use gnom-gnom dumpling dough and make the filling from my recipe. https://www.gnom-gnom.com/gluten-free-keto-dumplings/ You'll need to swap out the butter, cream, and cheese in the filling though, so you are right, it could get expensive. I think you could probably get away with just adding 1 tablespoon of olive oil to the cauliflower, and skipping the rest though. Good luck to you! 😊
Dorothy Maloney says
I made these and my first comment is that the dough could use some salt. Also, If you microwave the butter and the mozzarella for 1 minute, its turns into some kind of tough stuff.
I would like to say that the filling was excellent and delicious. I'll work on the dough. Also, the state is very similar to real pierogies.
★★★
Michelle says
I made these everyone loved their flavor but as u said dough was tough to roll out. Gonna try again cause I’m sure there’s a learning curve on that dough.