Keto Traditional Potato and Cheese Pierogies
Indulge in the comforting flavors of pierogies with a low-carb twist in this Keto Traditional Potato and Cheese Pierogies recipe! Crafted with a luscious, cheesy almond flour dough, these pierogies ditch traditional potatoes for creamy cauliflower, blended with cheddar cheese and savory seasonings to create a rich and satisfying filling. Perfectly pan-fried to a golden crisp, these gluten-free dumplings are a guilt-free take on the classic Eastern European favorite. With just 30 minutes of prep, they’re an ideal keto-friendly dinner or appetizer, served with sour cream or sautéed onions for that extra burst of flavor. Whether you're craving comfort food or sticking to your ketogenic goals, these pierogies are sure to delight!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 cups Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 1 large Egg
- 2 cups Cauliflower florets
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Butter
- 2 tablespoons Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil or butter
Instructions
Begin by preparing the keto pierogi dough. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 20-second intervals, stirring each time, until the mixture is fully melted and smooth (about 1-2 minutes total).
Add the almond flour and a beaten egg to the bowl. Mix well until a dough forms. You may need to knead the dough with your hands to fully combine. If the dough becomes too sticky, chill it in the refrigerator for 10 minutes.
To prepare the filling, steam or boil the cauliflower florets until soft and tender (about 8-10 minutes). Drain well and transfer the cauliflower to a large bowl.
Using a potato masher or food processor, mash the cauliflower until smooth. Stir in the shredded cheddar cheese, butter, sour cream, salt, black pepper, onion powder, and garlic powder. Mix until fully combined and taste, adjusting seasoning as needed.
Place the keto dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Use a circular cookie cutter or the rim of a glass (about 3-4 inches in diameter) to cut out rounds of dough.
Spoon a small amount of the cauliflower cheese filling (about 1-2 teaspoons) into the center of each dough round. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
Heat a non-stick skillet over medium heat and add the olive oil or butter. Once hot, add the pierogies in batches, cooking for 2-3 minutes on each side until golden brown and crisp.
Serve immediately with a dollop of sour cream or a side of sauteed onions for extra flavor.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 14.0 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2507 mg | 193% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1075 mg | 23% | |
*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.
