Keto Traditional Potato and Cheese Pierogi
Indulge in this Keto Traditional Potato and Cheese Pierogi recipe, a low-carb twist on a beloved classic! By swapping traditional dough with a keto-friendly blend of almond and coconut flour and filling it with a creamy cauliflower and cheddar cheese mixture, this recipe delivers all the comforting flavors of pierogi without the carbs. The dough is tender and pliable, creating perfectly sealed pockets of cheesy goodness. Boiled until light and fluffy, then pan-fried to golden perfection, these pierogi are as satisfying as they are healthy. Perfect for keto dieters and pierogi lovers alike, this recipe is an irresistible option for low-carb comfort food. Garnish with fresh parsley for a vibrant finish and serve warm for a truly comforting meal. Try your hand at these delicious keto-friendly pierogi today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 tablespoons Cream cheese
- 2 cups Cauliflower florets (steamed and mashed)
- 1 cup Shredded cheddar cheese
- 2 tablespoons Butter
- 2 tablespoons Heavy cream
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Garlic powder
- 1 tablespoon Parsley (optional, for garnish)
Instructions
In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, and salt to combine.
Add the eggs and cream cheese to the dry mixture. Knead the dough until it forms a smooth, pliable ball. If the dough is too sticky, dust with a small amount of almond flour.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to allow it to firm up.
While the dough is chilling, prepare the filling by combining the steamed and mashed cauliflower with shredded cheddar cheese, butter, heavy cream, onion powder, and garlic powder in a medium bowl. Mix until smooth and well-combined. Adjust seasoning with salt and pepper if needed.
Once the dough is chilled, roll it out between two sheets of parchment paper until it's about 1/8-inch thick. Use a round cutter or the rim of a glass (approximately 3 inches in diameter) to cut out circles.
Place a small spoonful of the cauliflower and cheese filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal. Use a fork to crimp the edges for added security and a decorative touch.
Bring a pot of salted water to a gentle boil. Carefully drop the pierogi into the water, a few at a time, and cook for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, heat remaining butter over medium heat. Add the boiled pierogi and cook until lightly browned and crispy on both sides.
Serve warm, garnished with parsley if desired. Enjoy your keto-friendly traditional potato and cheese pierogi!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 18.9 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1327 mg | 102% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1826 mg | 39% | |
*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.
