Low Carb Traditional Potato and Cheese Pierogi
Indulge in the comforting flavors of classic pierogi with a healthy twist in this low-carb traditional potato and cheese pierogi recipe! Perfect for those following keto or low-carb diets, this recipe swaps out the high-carb dough for a tender, gluten-free blend of almond flour and coconut flour, while the creamy potato filling is reinvented with mashed cauliflower, cheddar cheese, and gourmet seasonings. Each pierogi is lovingly hand-formed and cooked to perfection, with the option to sear them for a golden, crispy finish. Serve these irresistible dumplings with sour cream and fresh chives for a truly authentic experience. Ready in just an hour, these pierogi are a delightful fusion of classic comfort food and modern dietary preferences—ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 2 cups Blanched almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 large Egg
- 2 tablespoons Cream cheese
- 2 cups Cauliflower florets
- 1 cup Shredded cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Heavy cream
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh chives, chopped (optional)
- 0.5 cup Sour cream (for serving)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Add the egg and softened cream cheese to the dry ingredients. Mix until a dough forms, kneading lightly with your hands. If the dough is too sticky, add a small amount of almond flour.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to allow it to firm up.
Meanwhile, prepare the filling. Steam or boil the cauliflower florets until soft, about 10 minutes, and drain well.
Mash the cauliflower in a bowl until smooth. Stir in shredded cheddar cheese, unsalted butter, heavy cream, garlic powder, and salt to taste. Mix until well combined. Let the filling cool to room temperature.
After chilling, roll out the dough between two sheets of parchment paper to about 1/8-inch thickness.
Use a 3-inch cookie cutter or glass to cut out circles in the dough.
Place a small spoonful of the cauliflower and cheese filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Use a fork to crimp the edges for extra sealing and decoration.
Bring a pot of salted water to a gentle boil. Carefully drop in the pierogi, a few at a time, and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Optional: Heat 1 tablespoon of butter in a skillet over medium heat and sauté the cooked pierogi until golden brown on both sides, about 2-3 minutes per side.
Serve warm, garnished with chopped chives and a dollop of sour cream.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.8 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1593 mg | 123% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2261 mg | 48% | |
*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.
