Keto Cheese Pierogi
Satisfy your comfort food cravings while staying true to your low-carb lifestyle with these irresistible Keto Cheese Pierogi! This recipe transforms a traditional favorite into a keto-friendly delight, featuring a savory almond flour dough filled with a creamy blend of cottage cheese, sharp cheddar, and fresh chives. A touch of melted mozzarella and cream cheese in the dough ensures a perfectly pliable texture, while the buttery pan-fried exterior delivers that classic golden crisp. Ready in just 30 minutes, these pierogi are perfect for a weeknight dinner or an indulgent snack. Serve them hot with a dollop of sour cream or extra chives for a low-carb, flavor-packed treat that everyone will love. Perfect for keto dieters and pierogi enthusiasts alike, this recipe is a winning combination of tradition and modern dietary needs!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1.5 cups mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1 cup cottage cheese
- 0.5 cup cheddar cheese
- 2 tablespoons fresh chives
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons butter
Instructions
Start by making the dough. Combine the almond flour, 1.5 cups of shredded mozzarella cheese, and 2 tablespoons of cream cheese in a microwave-safe bowl.
Microwave the mixture on high for about 1 minute, stir, then microwave for another 30 seconds until the cheese is completely melted. Stir the mixture until well combined.
Add the egg to the warm cheese mixture and mix until a dough forms. If needed, knead between the parchment paper or in your hands until smooth.
Roll out the dough between two sheets of parchment paper until it is about 1/8 inch thick. Use a round cutter or a glass to cut out circles for the pierogi.
For the filling, mix the cottage cheese, cheddar cheese, chopped chives, salt, and pepper in a bowl until well combined.
Place about 1 to 2 teaspoons of cheese filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly or use a fork to seal the edges completely.
In a large skillet, melt the butter over medium heat.
Gently place the pierogi into the skillet and cook for about 3-4 minutes per side, or until golden brown and crisp.
Serve the keto cheese pierogi hot, garnished with additional chives or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 26.3 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1790 mg | 138% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 621 mg | 13% | |
*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.
