Low Carb Traditional Potato and Cheese Pierogies

Reimagine comfort food with this recipe for Low Carb Traditional Potato and Cheese Pierogies—a delightful twist on a beloved classic. These keto-friendly pierogies feature a tender, gluten-free dough made with almond and coconut flours, enveloping a creamy filling of mashed cauliflower and sharp cheddar cheese. Boiled to soft perfection and then pan-fried in buttery golden onions, these pierogies deliver all the savory satisfaction of the original with a fraction of the carbs. Perfect for a cozy family dinner or a hearty side dish, this low-carb pierogi recipe is proof that healthier eating doesn’t mean sacrificing traditional flavors. Garnish with fresh parsley for a vibrant finishing touch, and enjoy a taste of nostalgia with a low-carb flair!

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 2 teaspoons Xanthan gum
• 1 teaspoon Salt
• 2 large Eggs
• 1 ounce Cream cheese
• 2 cups Mashed cauliflower
• 1 cup Shredded cheddar cheese
• 3 tablespoons Heavy cream
• 3 tablespoons Butter
• 1 small Chopped onion
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, and salt until well combined.

Step 2

Add the eggs and cream cheese to the dry ingredients, mixing until a dough forms. Knead the dough gently with your hands until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.

Step 3

While the dough chills, prepare the filling. In a bowl, combine mashed cauliflower, shredded cheddar cheese, and heavy cream. Season with salt and black pepper to taste. Mix until smooth and set aside.

Step 4

On a clean surface dusted with a bit more almond flour, roll out the dough to about 1/8-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles from the dough.

Step 5

Place a small spoonful of the cauliflower-cheese filling in the center of each circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges for extra security.

Step 6

Bring a large pot of salted water to a gentle boil. Drop the pierogies in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

In a large skillet, melt butter over medium heat. Add chopped onion and sauté until golden and fragrant, about 5 minutes.

Step 8

Add the boiled pierogies to the skillet and cook for an additional 2-3 minutes per side, until lightly browned.

Step 9

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(905.7g)

Amount per serving	% Daily Value*
Calories	2554.1

Total Fat 212.9g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 665.4mg	0%
Sodium 4033.4mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 45.8g	0%
Total Sugars 21.3g
Protein 97.4g	0%

Vitamin D 88.7IU	0%
Calcium 1419.7mg	0%
Iron 12.1mg	0%
Potassium 1082.6mg	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: 71.1%

Protein: 14.5%

Carbs: 14.5%