Low Carb Classic Potato and Cheese Perogies
Satisfy your comfort food cravings guilt-free with these Low Carb Classic Potato and Cheese Perogies! This keto-friendly twist on the traditional recipe swaps starchy potatoes for a clever combination of radishes and cauliflower, delivering the creamy, cheesy filling you love without the carbs. The almond and coconut flour dough creates tender, golden-brown perogies with all the nostalgic appeal of their high-carb counterparts. Lightly sautéed in buttery onions for an extra layer of flavor, these delightful pockets are perfect for anyone seeking a low-carb, gluten-free alternative to a classic favorite. Ready in just an hour, they’re ideal for a hearty dinner or a fun appetizer, especially when paired with sour cream or your favorite keto-friendly toppings.
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Recipe Information
Ingredients
- 2 cups Radishes
- 2 cups Cauliflower florets
- 1 cup Shredded cheddar cheese
- 0.5 cup Cream cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Eggs
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 4 tablespoons Butter
- 1 large Onion, finely chopped
Instructions
Start by preparing the filling. In a medium saucepan, add the radishes and cauliflower. Cover them with water and bring to a boil over medium-high heat. Cook until tender, about 10-15 minutes. Drain and transfer to a bowl.
Using a fork or potato masher, mash the cooked radishes and cauliflower until smooth. Add the cheddar cheese, cream cheese, salt, and black pepper, mixing until well combined. Set aside to cool.
For the dough, whisk eggs in a large bowl. Add almond flour, coconut flour, and xanthan gum to the eggs, mixing to form a dough. Knead the dough briefly on a lightly floured surface until it comes together and is smooth.
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Using a 3-inch round cutter, cut out dough circles.
Place a small spoonful of the prepared filling in the center of each dough circle. Fold over and press the edges together to seal, using a fork to crimp the edges.
In a large pot, bring water to a gentle boil. Gently drop the perogies into the boiling water in batches, cooking until they float to the top, about 3-4 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
In a large skillet, melt butter over medium heat. Add chopped onion and saute until translucent, about 5 minutes.
Add the cooked perogies to the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
Serve hot with sour cream or your favorite low-carb topping.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.3 g | 270% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 42.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1456 mg | 112% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1949 mg | 41% | |
*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.
