Low Carb Traditional Potato and Cheese Pierogi

Delight in the comforting flavors of Eastern Europe without the carb overload with this Low Carb Traditional Potato and Cheese Pierogi recipe. Crafted with a delicate almond and coconut flour-based dough, these pierogi feature a creamy, cheesy filling made from mashed cauliflower and shredded cheddar, offering a lighter yet equally satisfying alternative to the classic potato filling. Perfectly tender and optionally pan-fried to golden perfection, these low-carb pierogi are as versatile as they are delicious. Serve them hot with a dollop of sour cream and a sprinkle of fresh chives for a wholesome, keto-friendly dinner or an impressive appetizer. Ready in just an hour, this recipe brings all the traditional flavor you crave with a modern, health-conscious twist.

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Blanched almond flour
• 1 tablespoon Coconut flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 large Egg
• 2 tablespoons Cream cheese
• 2 cups Cauliflower florets
• 1 cup Shredded cheddar cheese
• 2 tablespoons Unsalted butter
• 2 tablespoons Heavy cream
• 0.5 teaspoon Garlic powder
• 1 tablespoon Fresh chives, chopped (optional)
• 0.5 cup Sour cream (for serving)

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.

Step 2

Add the egg and softened cream cheese to the dry ingredients. Mix until a dough forms, kneading lightly with your hands. If the dough is too sticky, add 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

Meanwhile, prepare the filling. Steam or boil the cauliflower florets until soft, about 10 minutes, and drain well.

Step 5

Mash the cauliflower in a bowl until smooth. Stir in shredded cheddar cheese, unsalted butter, heavy cream, garlic powder, and salt to taste. Mix until well combined. Let the filling cool to room temperature.

Step 6

After chilling, roll out the dough between two sheets of parchment paper to about 1/8-inch thickness.

Step 7

Use a 3-inch cookie cutter or glass to cut out circles in the dough.

Step 8

Place a small spoonful of the cauliflower and cheese filling in the center of each dough circle.

Step 9

Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Use a fork to crimp the edges for extra sealing and decoration.

Step 10

Bring a pot of salted water to a gentle boil. Carefully drop in the pierogi, a few at a time, and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 11

Optional: Heat 1 tablespoon of butter in a skillet over medium heat and sauté the cooked pierogi until golden brown on both sides, about 2-3 minutes per side.

Step 12

Serve warm, garnished with chopped chives and a dollop of sour cream.

Nutrition Facts

Serving size	(799.5g)

Amount per serving	% Daily Value*
Calories	2442.9

Total Fat 212.1g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 522.9mg	0%
Sodium 2267.1mg	0%
Total Carbohydrate 67.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 22.8g
Protein 85.3g	0%

Vitamin D 53.8IU	0%
Calcium 1592.7mg	0%
Iron 8.8mg	0%
Potassium 2260.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.8%

Protein: 13.5%

Carbs: 10.7%