Low Carb Traditional Potato and Cheese Pierogies
Indulge in the comforting flavors of traditional pierogies with this low-carb twist on a classic favorite—Low Carb Traditional Potato and Cheese Pierogies. Perfectly crafted with a gluten-free dough made from almond and coconut flours, these pierogies are stuffed with a creamy mashed cauliflower and cheddar cheese filling, bringing all the nostalgic flavors without the extra carbs. Each soft dumpling is boiled to perfection and then pan-fried in butter with caramelized onions for a golden, crispy finish. Ready in just about an hour, this keto-friendly pierogi recipe is ideal for a cozy family dinner or a special treat for guests. Garnish with fresh parsley for added color and flavor, and enjoy a guilt-free take on this beloved Eastern European dish.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Xanthan gum
- 1 teaspoon Salt
- 2 large Eggs
- 1 ounce Cream cheese
- 2 cups Mashed cauliflower
- 1 cup Shredded cheddar cheese
- 3 tablespoons Heavy cream
- 3 tablespoons Butter
- 1 small Chopped onion
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, and salt until well combined.
Add the eggs and cream cheese to the dry ingredients, mixing until a dough forms. Knead the dough gently with your hands until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
While the dough chills, prepare the filling. In a bowl, combine mashed cauliflower, shredded cheddar cheese, and heavy cream. Season with salt and black pepper to taste. Mix until smooth and set aside.
On a clean surface dusted with a bit more almond flour, roll out the dough to about 1/8-inch thickness. Using a round cutter (about 3 inches in diameter), cut out circles from the dough.
Place a small spoonful of the cauliflower-cheese filling in the center of each circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges for extra security.
Bring a large pot of salted water to a gentle boil. Drop the pierogies in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until golden and fragrant, about 5 minutes.
Add the boiled pierogies to the skillet and cook for an additional 2-3 minutes per side, until lightly browned.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 21.3 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1420 mg | 109% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1083 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.
