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
Katya says
I can’t wait to try this! I’m T1D and Polish and I’ve been CRAVING some homemade pierogi. Have you or anyone tried this recipe with different fillings? If so, what have you used and how did it turn out?
EmilyKrill says
Hi, good to meet a fellow T1. I haven't tried any other fillings, but it seems doable. I bet a mixture of sauerkraut and mashed cauliflower would be good. Just make sure to wring as much liquid as you can out of the sauerkraut. Let me know if you make any good discoveries!
Alicja Walczak says
Can it be steamed?
★★★★★
EmilyKrill says
I don’t think that the pierogies would hold together if you steamed them.
Alicja Walczak says
I'll try and let you know! 😊👍
Ceajae says
A bit to grainy with the almond flour as to be expected, will also be playing almond and coconut flour proportions in future. May also play with cheese as I used moza and cheddar mix as I didn’t have enough mozzarella
Faith says
Thank you, I too am from Pittsburgh and love pierogies but as a diabetic they are a no no so I can’t wait to try your recipe. I like the Penguins, don’t watch the Steelers or say yinz. I haven’t heard anyone call someone a jag-off in years thank goodness and for Pete sake WHY put French fries on a sandwich but every so often everyone needs a Smiley Cookie!
EmilyKrill says
Ha, totally agree.
Jerry says
I don’t understand the spelling variations.
There is no such thing as a pierogie in any language. The singular is pieróg, and the plural is pierogi.
EmilyKrill says
Why don't you tell that to Mr's T's Pierogies. https://www.mrstspierogies.com/
Janet says
Would you advise freezing
EmilyKrill says
I would not. I think that these pierogies are too delicate to freeze and thaw well. Maybe freeze the filling but make the dough fresh?
Alishia Beland says
Wonderful recipe. Just made them !! Only had three and I'm super full too lol bravo. !!!
★★★★★
EmilyKrill says
Yay! Thanks so much for letting me know that you like them!
Ed says
These pierogies were awesome. Go Stillers!
★★★★★
EmilyKrill says
Go Stillers!
Dee says
Wonder if you can boil them for a minter two to make them more tender before the frying pan???
Emily says
No, I wouldn't try that. Cheese dough is just too fragile to boil. I think that the pierogies would fall apart. I could be wrong of course. Let me know if you try it.
Amanda says
Have you made ahead and cooked later?
Emily says
I haven’t but it should be fine. Let me know how it goes!
Karen M. Muñoz says
Thank you soooo much. I will sub 1/3rd the amount of coconut flour for the almond flour and let you know my results.
Emily says
That should work. Let me know how it goes.
Karen M. Muñoz says
I must have used too much coconut flour..dough cracked when folding over the filling. Very tasty despite my mistake. Will let you know when I get the proportions right. ☺
Emily says
Well drat! Glad it was still good though.