Keto Traditional Beef and Cabbage Piroshki
Indulge in the comforting flavors of 'Keto Traditional Beef and Cabbage Piroshki,' a low-carb twist on the classic Russian pastry. Packed with a savory blend of seasoned ground beef and tender cabbage, this recipe boasts a gluten-free dough made from almond and coconut flours, enriched with mozzarella and cream cheese for a delightfully soft texture. Perfect for keto enthusiasts, each golden-baked piroshki is a wholesome, handheld treat that's ideal for lunch, dinner, or meal prep. With just 40 minutes of prep time and simple steps, you can enjoy these satisfying pockets of flavor while staying true to your dietary goals. Healthy, delicious, and hearty, these keto-friendly piroshki are sure to become a favorite!
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Recipe Information
Ingredients
- 500 g Ground beef
- 200 g Cabbage
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Butter
- 200 g, shredded Mozzarella cheese
- 57 g Cream cheese
- 3 large Eggs
- 150 g Almond flour
- 25 g Coconut flour
- 1 tsp Baking powder
Instructions
In a medium skillet over medium heat, melt 1 tbsp butter and sauté the finely chopped onion and minced garlic until fragrant, about 2-3 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Add the finely shredded cabbage, salt, black pepper, and paprika to the ground beef. Stir and cook for another 5 minutes until the mixture is well combined and the cabbage softens. Remove from heat and set aside to cool slightly.
Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 20-second intervals until melted, stirring in between.
Once the cheese mixture is fully melted, add the almond flour, coconut flour, baking powder, and two of the eggs. Mix well until a smooth dough forms. Knead the dough with your hands to ensure uniform consistency.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a circle about 10 cm (4 inches) in diameter.
Place a spoonful of the beef and cabbage filling in the center of each circle of dough. Carefully fold the edges together to create a sealed pocket, pinching the seams closed tightly.
Place the piroshki seam-side down onto the prepared baking sheet.
In a small bowl, whisk the remaining egg and brush it over the tops of the piroshki for shine and color.
Bake in the preheated oven for 18-22 minutes, or until golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Enjoy your keto-friendly beef and cabbage piroshki!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 216 mg | 17% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 416 mg | 9% | |
*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.
