One of the things I miss eating keto is PIEROGI. They are too yummy to give up so I knew I needed to create a keto pierogi and this time I’m using two different doughs!
Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream.
The first dough I used for this is a variation of ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile! Usually it’s made out of almond flour, mozzarella, egg and cream cheese but for these, I only used almond flour and mozzarella. Cutting out the egg and cream cheese makes the dough thinner and less of a bread consistency but perfect enough for pierogi.
The second dough I used was the same ones I used for my potstickers. It consists of almond flour, whey isolate and 2 eggs. Very easy!
When you are making these try to roll the dough as flat as you can without it being too thin it breaks or is see through. If it’s too thin, it will break but if it’s too thick it will be too much on the dough-to-filling ratio.
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I will mention beforehand that IF you bake these, you will need to bake them on parchment paper. If you don’t they will stick to a cookie sheet and trust me, it will ruin it when you try to get them off.
As for the filling, you will need something with a lot of flavour. I used mashed cauliflower with a sharp cheddar and bacon bits. Perfect!
If you like this recipe, make sure to check out my keto pizza pockets!
Keto Pierogi
The perfect keto pierogi! Made with a variation of fathead dough and stuffed with cauliflower and cheese!
Ingredients
DOUGH 1: fathead
- 3/4 cup (75g) almond flour
- 2 cups (200g) mozzarella grated
DOUGH 2: non-fathead
- 1.5 cups (150g) almond flour
- 1.5 scoops (50g) whey isolate
- 2 eggs
- 2 tsp xanthan gum
FILLING:
- 1/2 cauliflower head - chopped
- 2 tbsp cream
- 1 tbsptbsp sour cream
- 1/2 cup (60g) shredded cheddar
- salt/pepper
Instructions
DOUGH 1:
Melt the mozzarella, either in the microwave or using a double boiler (as seen in the video)
Mix in the almond flour. You will eventually need to knead it for 2-3 minutes until it becomes smooth.
Dough is ready to use!
DOUGH 2:
In a mixing bowl, whisk together the almond flour, whey isolate and xanthan gum.
Crack in the two eggs and stir together.
Use your hands to knead the dough until it is smooth.
Dough is ready to use!
FILLING:
Cut your cauliflower into florets and place them in a pot full of water.
Bring to a boil and cook for 5 - 10 minutes or until a fork can pierce the cauliflower easily.
Drain the cauliflower as much as you can.
Pour in the cream and add in the butter, sour cream and salt/pepper. Use a fork to mash it all together.
Finally add the cheese and mix.
When ready to make the pierogi, roll the dough flat between two sheets of parchment paper. Try to get it as thin as you can without tearing.
(Oil your hands for the next steps for easy handling)
Use a cookie cutter or a glass to cut out several circles.
Place a dollop of the cauliflower mix into the centre of the dough circle.
Fold and seal around the edges. Continue with the rest of the pierogis.
These perogi can be baked on parchment paper at 350°F /175°C for 20 minutes (or until brown)
or they can be boiled and pan fried over butter - or just pan fried!
Enjoy!
Notes
This makes approximately 15 fathead pierogi & 20 non-fathead pierogi.
Nutritional Information per pierogi (fathead)
- CALS: 81
- FAT: 6.1
- CARBS: 2.2
- FIBRE: 0.7
- NET CARBS: 1.5
- PROTEIN: 4.7
Nutritional Information per pierogi (non-fathead)
- CALS: 80
- FAT: 6.2
- CARBS: 2.7
- FIBRE: 1.2
- NET CARBS: 1.5
- PROTEIN: 4.7
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16 comments
I will so be making this recipe! Thanks.
Could these be boiled? We don’t really fry perogies in this house haha! Always something new though…
I probably wouldn’t boil them but you can always bake them instead! I just think if you’d boil them they may open in the water and then you’d just have gross water hahaha
If you cut out the almond flour, add another 1/2 cup of Mozzarella & an egg then you can DEFINITELY BOIL THEM! With the extra cheese, egg & no almond meal the “dough” is a bit more pasta like. More so like a perogy ?
ooooh. Im gonna have to try, thanks for the tip 🙂
We struggled with the dough for quite a while and couldn’t get it not to fall apart so we finally got a small baking dish and took half the dough and pressed it in the bottom and then spread the filling over the dough and crumbled the additional dough over the top and baked it at 375 for 15 min. It came out delicious! Just an idea if you get stuck.
Have you tried subbing almond flour with part lupin or part oat fiber? Just wondering if it could help lower the net carbs. My husband loves pierogies and would probably eat quite a few at a time!
I haven’t but lupin flour could probably work well!
I would not boil the plain dough fathead dough as is… tried that and it turned into white water, not pierogies. I’ll have to just bake them next time!
In the recipe it says these can be boiled and than fried. Is it for both doughs and has anyone tried it? We love our perogies filled with feta cheese, boiled and served with a sweet cream sauce.
Can these be made ahead of time and frozen?
i dont see why not
I was just wondering which of these were your favorite or more closely tasted like the pierogis we miss and love so much
I personally liked the one where the dough is made with cheese and almond flour!!
Made the dough with the whey isolate and it was like taffy. It was a bit hard after baking and once reheated, it turned into a rock. I’ll probably add way less whey in the next try or try the fathead dough instead.
So sorry to hear this! yes try less whey!