Keto Traditional Potato and Cheese Pierogi
Satisfy your comfort food cravings without breaking your keto lifestyle with this Keto Traditional Potato and Cheese Pierogi recipe! This low-carb twist on a beloved classic swaps starchy potatoes for creamy, mashed cauliflower while keeping all the cheesy, savory goodness intact. The dough, made with a blend of almond flour, coconut flour, and xanthan gum, is surprisingly pliable and perfect for recreating the iconic pierogi texture. Stuffed with a rich filling of cheddar, butter, and cauliflower, these pierogi are boiled to tender perfection and finished with a golden, buttery pan-fry for irresistible crispiness. Ready in just about an hour, these keto-friendly dumplings deliver all the nostalgic flavors of traditional pierogi while staying gluten-free and low in carbs. Perfect for a cozy family dinner or as a shareable appetizer, they’re best served warm with a sprinkle of fresh parsley. Dive into this keto comfort food masterpiece today!
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Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 tablespoons Cream cheese
- 2 cups Cauliflower florets (steamed and mashed)
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter
- 2 tablespoons Heavy cream
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Garlic powder
- 1 tablespoon Parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, and salt to combine.
Step 2
Add the eggs and cream cheese to the dry mixture. Knead the dough until it forms a smooth, pliable ball. If the dough is too sticky, dust with a small amount of almond flour.
Step 3
Wrap the dough in plastic wrap and refrigerate for 20 minutes to allow it to firm up.
Step 4
While the dough is chilling, prepare the filling by combining the steamed and mashed cauliflower with shredded cheddar cheese, butter, heavy cream, onion powder, and garlic powder in a medium bowl. Mix until smooth and well-combined. Adjust seasoning with salt and pepper if needed.
Step 5
Once the dough is chilled, roll it out between two sheets of parchment paper until it's about 1/8-inch thick. Use a round cutter or the rim of a glass (approximately 3 inches in diameter) to cut out circles.
Step 6
Place a small spoonful of the cauliflower and cheese filling in the center of each dough circle.
Step 7
Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal. Use a fork to crimp the edges for added security and a decorative touch.
Step 8
Bring a pot of salted water to a gentle boil. Carefully drop the pierogi into the water, a few at a time, and cook for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 9
In a skillet, heat remaining butter over medium heat. Add the boiled pierogi and cook until lightly browned and crispy on both sides.
Step 10
Serve warm, garnished with parsley if desired. Enjoy your keto-friendly traditional potato and cheese pierogi!
Nutrition Facts
| Serving size | (961.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2088.5 |
| Total Fat 167.1g | 0% |
| Saturated Fat 61.4g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 619.2mg | 0% |
| Sodium 2506.1mg | 0% |
| Total Carbohydrate 84.3g | 0% |
| Dietary Fiber 39.4g | 0% |
| Total Sugars 18.9g | |
| Protein 89.6g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 1326.9mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1826.2mg | 0% |
Source of Calories