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    Home » Mains

    Author: Emily Krill | Published: Oct 9, 2017 | Modified: Nov 28, 2021

    Keto Pierogies

    Jump to Recipe
    Pinterest pin for Keto Pierogies

    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.

    a plate of Keto Pierogies
    Jump to:
    • Greetings 👋
    • These dumplings are so good! 🥟
    • But pierogies. 😁
    • Ingredients 🥣
    • Instructions 💬
    • And that's it, yinzers. 👩‍🍳
    • 📋 Recipe

    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.

    a plate of Keto pierogies

    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 💬

    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.
    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.
    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.
    4. Allow the cheese to cool for 2 minutes and then mix in the egg and egg yolk. Mix until smooth.
    5. Mix in the almond flour to form a soft dough. Knead a few times to make sure that the dough is fully blended.
    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.
    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.
    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.
    9. 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!)😉

    Print

    📋 Recipe

    Keto Pierogies

    Low Keto Pierogies
    Print Recipe

    ★★★★★

    4.5 from 4 reviews

    This Keto Pierogies recipe uses Fathead dough to keep the carb count down to just 8g net carbs per serving.

    • Author: Emily Krill
    • Prep Time: 20
    • Cook Time: 20
    • Total Time: 40 minutes
    • Yield: 18 piergies 1x
    • Category: Entree
    • Cuisine: Polish
    • Diet: Diabetic

    Ingredients

    Scale

    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.

    Equipment

    glass mixing bowls

    Glass Mixing Bowls

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    Blender

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    a non-stick 12-inch skillet

    12-Inch Skillet

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    pastry baking set

    Pastry Baking Set

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    Nutrition

    • Serving Size: 3 pierogies
    • Calories: 531
    • Fat: 48
    • Carbohydrates: 13
    • Fiber: 5
    • Protein: 24

    Keywords: Low Carb Pierogies, Keto Pierogies, Paleo Pierogies

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    Reader Interactions

    Comments

    1. Judy M says

      December 30, 2021 at 11:52 pm

      Darn, I had to go dairy free. Vegan cheese doesn’t work the same way. Plus, that much cheese would be $10 plus.

      Reply
      • Emily Krill says

        December 31, 2021 at 7:31 am

        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! 😊

        Reply
    2. Dorothy Maloney says

      November 22, 2020 at 7:26 pm

      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.

      ★★★

      Reply
      • Michelle says

        June 01, 2021 at 9:01 pm

        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.

        Reply
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    I'm Emily, the diabetic behind Resolution Eats. Many years ago, I made a New Year's resolution to switch to a low carb diet. It improved both my health and my outlook on life. Since then, I've come up with hundreds of Keto recipes for everything from soup to nuts. And this blog is a way for me to share the low carb love. Cheers!

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