Keto Traditional Potato and Cheese Pierogies
Satisfy your comfort food cravings without breaking your low-carb diet with these irresistibly delicious Keto Traditional Potato and Cheese Pierogies! This creative twist on a classic Eastern European favorite swaps starchy potatoes for velvety mashed cauliflower, combined with creamy cheddar and seasonings for a rich, savory filling. The dough, made from almond flour, mozzarella, and cream cheese, is perfectly pliable and crisps up beautifully in a skillet for that golden, pan-fried texture you love. Ready in under an hour, these keto pierogies are ideal for a hearty dinner or as a shareable appetizer. Serve them with a dollop of sour cream or a topping of sautéed onions for an authentic finishing touch. Whether you're following a ketogenic lifestyle or just looking for a healthier take on pierogies, this dish is sure to become a new favorite! Perfect for meal preppers and comfort food enthusiasts alike.
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Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 1 large Egg
- 2 cups Cauliflower florets
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter
- 2 tablespoons Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil or butter
Directions
Step 1
Begin by preparing the keto pierogi dough. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 20-second intervals, stirring each time, until the mixture is fully melted and smooth (about 1-2 minutes total).
Step 2
Add the almond flour and a beaten egg to the bowl. Mix well until a dough forms. You may need to knead the dough with your hands to fully combine. If the dough becomes too sticky, chill it in the refrigerator for 10 minutes.
Step 3
To prepare the filling, steam or boil the cauliflower florets until soft and tender (about 8-10 minutes). Drain well and transfer the cauliflower to a large bowl.
Step 4
Using a potato masher or food processor, mash the cauliflower until smooth. Stir in the shredded cheddar cheese, butter, sour cream, salt, black pepper, onion powder, and garlic powder. Mix until fully combined and taste, adjusting seasoning as needed.
Step 5
Place the keto dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a circular cookie cutter or the rim of a glass (about 3-4 inches in diameter) to cut out rounds of dough.
Step 6
Spoon a small amount of the cauliflower cheese filling (about 1-2 teaspoons) into the center of each dough round. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
Step 7
Heat a non-stick skillet over medium heat and add the olive oil or butter. Once hot, add the pierogies in batches, cooking for 2-3 minutes on each side until golden brown and crisp.
Step 8
Serve immediately with a dollop of sour cream or a side of sauteed onions for extra flavor.
Nutrition Facts
| Serving size | (903.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2861.6 |
| Total Fat 239.7g | 0% |
| Saturated Fat 84.9g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 623.6mg | 0% |
| Sodium 4921.0mg | 0% |
| Total Carbohydrate 70.4g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 14.0g | |
| Protein 131.2g | 0% |
| Vitamin D 82.2IU | 0% |
| Calcium 2507.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1075.3mg | 0% |
Source of Calories