Keto Traditional Russian Pelmeni
Indulge in the classic flavors of Russian cuisine with a low-carb twist in this Keto Traditional Russian Pelmeni recipe. These delicate, bite-sized dumplings feature a rich, tender dough made from almond and coconut flours combined with melted mozzarella and cream cheese, creating a perfectly keto-friendly alternative to traditional dough. Filled with a savory mixture of ground beef, ground pork, onion, and garlic, these pelmeni are boiled to perfection and served hot with a decadent pat of butter and a dollop of tangy sour cream. With just 30 minutes of prep time, this gluten-free, high-fat, and protein-packed dish is a satisfying and guilt-free way to enjoy a beloved Slavic comfort food. Perfect for hearty family dinners or meal prep, this keto pelmeni delivers genuine home-cooked flavor while keeping you on track with your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 ounces Cream cheese
- 1.5 cups Mozzarella cheese, shredded
- 1 large Egg
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.25 cup Onion, finely chopped
- 1 clove Garlic, minced
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 8 cups Water (for cooking)
- 2 tablespoons Butter (for serving)
- 0.25 cup Sour cream (for serving)
Instructions
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and combined into a smooth mixture.
Add almond flour, coconut flour, and the egg to the melted cheese mixture. Stir until a dough forms. Knead the dough briefly with your hands until smooth. Wrap in plastic wrap and refrigerate for 15 minutes.
In a mixing bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, salt, and black pepper. Mix well until the filling is evenly combined.
On a clean, lightly floured surface (using a bit of almond or coconut flour), roll out the keto dough to about 1/16-inch thickness. Use a round cookie cutter (or the rim of a glass) to cut out circles of dough, approximately 2 inches in diameter.
Place about 1 teaspoon of the meat filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pinching the edges tightly to seal. Bring the corners together and pinch them to form the signature pelmeni shape. Repeat until all dough and filling are used.
Bring a large pot of water to a boil and add a pinch of salt. Drop the pelmeni into the boiling water and cook for 5-7 minutes, or until they float to the top.
Using a slotted spoon, remove the pelmeni from the water and place them in a serving dish. Add butter on top while they are warm and serve with sour cream on the side.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 3.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 533 mg | 41% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 812 mg | 17% | |
*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.
