Low Carb Cheese Pierogi
Experience the ultimate comfort food with a healthy twist in our **Low Carb Cheese Pierogi** recipe! Made with a creative almond flour and mozzarella dough, these pierogi are perfect for those seeking a gluten-free and keto-friendly option. Packed with a rich, cheesy filling featuring ricotta, cheddar, and sautéed onions, every bite is a decadent burst of flavor without the carb overload. Baked to golden perfection, these pierogi are not only lighter but easier to prepare than traditional versions. Ideal as a snack, appetizer, or main dish, and beautifully topped with fresh chives for an optional pop of color and zest. Whether you’re watching your carbs or simply craving a cheesy delight, this recipe is sure to impress! Keywords: **low carb pierogi, keto cheese pierogi, gluten-free pierogi, almond flour pierogi**.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 1 large Egg
- 0.5 teaspoon Salt
- 1 tablespoon Butter
- 1 small Onion, finely chopped
- 0.75 cup Ricotta cheese
- 0.5 cup Cheddar cheese, shredded
- 0.25 teaspoon Black pepper
- 2 tablespoons Chives, chopped (optional garnish)
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the almond flour, mozzarella cheese, and cream cheese. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals until the mixture is well combined and doughy.
3. Add the egg and salt to the cheese mixture and knead until a smooth dough forms. If the dough is sticky, sprinkle with a little more almond flour.
4. Lay a piece of parchment paper on your work surface, lightly dust with almond flour, and roll out the dough to about 1/8-inch thick.
5. Use a 3-inch round cutter to cut circles from the dough.
6. For the filling, melt butter in a small skillet over medium heat. Add the chopped onions and sauté until translucent.
7. In a bowl, mix together the sautéed onions, ricotta cheese, shredded cheddar, and black pepper.
8. Place about 1 tablespoon of filling onto each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges to seal, using a fork to crimp and seal further if desired.
9. Arrange the pierogi on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the pierogi are golden brown.
10. Remove from oven and let cool slightly before serving. Garnish with chopped chives if desired.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.9 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2743 mg | 211% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 592 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.
