Low Carb Vareniki with Potato and Onion Filling
Enjoy a guilt-free twist on a classic Slavic dish with this recipe for Low Carb Vareniki with Potato and Onion Filling! Substituting traditional wheat flour with almond and coconut flour creates a soft, pliable dough that's keto-friendly and gluten-free, while the creamy filling features mashed cauliflower in place of potatoes, seasoned perfectly with sautéed onion, garlic, and black pepper. These irresistible dumplings are boiled until tender and served warm, making them ideal for a comforting yet health-conscious meal. The recipe is easy to follow, with simple steps for shaping and filling the vareniki, and can be garnished with fresh chives or parsley for a burst of flavor and color. Perfect for anyone craving homemade low-carb comfort food, this dish is a satisfying blend of tradition and innovation!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 2 Eggs
- 2 tablespoons Cream cheese
- 1 teaspoon Salt
- 1 cup Mashed cauliflower (steamed and blended)
- 2 tablespoons Unsweetened almond milk
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chives or parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and salt. Mix well.
Add the eggs and cream cheese to the dry mixture. Mix until a dough forms. Knead the dough gently for a minute to ensure all ingredients are fully combined. Wrap in plastic and set aside to rest for 10 minutes.
Prepare the filling by heating a medium-sized skillet over medium heat. Add the butter and olive oil, then sauté the diced onion until soft and golden, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
In a mixing bowl, combine the mashed cauliflower, sautéed onion and garlic mixture, almond milk, and ground black pepper. Mix well to form a smooth, creamy filling. Adjust seasoning with extra salt if needed.
Divide the dough into small portions and roll each portion into a thin sheet (about 1/8 inch thick) between two sheets of parchment paper to avoid sticking.
Use a round cookie cutter or the rim of a glass to cut out circles from the dough.
Place about 1 teaspoon of the potato-onion filling in the center of each dough circle. Fold the circle in half over the filling and press the edges firmly to seal. You can crimp the edges with a fork for extra security.
Bring a large pot of salted water to a gentle boil. Carefully drop the vareniki into the water in batches, cooking for 3-4 minutes or until the vareniki float to the surface.
Remove the vareniki with a slotted spoon and place them on a plate. Optionally, brush with melted butter to keep them from sticking.
Serve warm, garnished with chopped chives or parsley. Enjoy your low-carb vareniki!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 19.4 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 669 mg | 51% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1286 mg | 27% | |
*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.
