These Keto Pierogies using Fathead Dough are just as satisfying as the real thing, but without the carbs and gluten! I used a cheesy cauliflower puree inside, but these low carb pierogies can be filled with almost anything and they will be delicious!
Pierogies (also Pirogi or Pierogi) are Eastern European dumplings that are traditionally filled with mashed potatoes, onions, cheese, sauerkraut, ground meat, or even fruit. They are typically boiled and then served with butter, sour cream and/or fried onions.
The best Pierogies I’ve ever had were made by our friend’s mother Katherine, who was German. She taught me how to make them (though mine were never as good as hers) and getting invited to her house to eat them was a real treat. Her version had a filling of potatoes and cheese and she served them with browned butter. They were simple and delicious.
My Keto Pierogies using Fathead Dough can’t compare to hers, but they are definitely as satisfying as the store-bought ones at least. Mr. Hungry and I would eat the store bought pierogies for dinner at least once a week when we were first married because they were easy and cheap!
These Keto pierogies are a little more labor intensive, but it’s so totally worth the time involved to be able to eat pierogies on a Keto diet! My preferred way to serve pierogies is always with caramelized onions cooked in butter so that’s what I did with these low carb pierogies as well. It was awesome!
I don’t preboil these Keto Pierogies using Fathead Dough because I really don’t think they need it and I didn’t want to risk them falling apart. Just sautéing them in the butter and onions for about 3 minutes per side turns them golden and crunchy on the outside, while they remain soft and slightly chewy on the inside.
When you’re in need of comfort food without the carbs, these low carb pierogies definitely fit the bill!
Keto Pierogies Using Fathead Dough – Low Carb
- Total Time: 37 minutes
- Yield: 12 Keto Pierogies 1x
Description
Delicious Keto Pierogies made with Fathead Dough are the perfect low carb pierogi substitute! You can fill them with almost anything but this version uses cheesy cauliflower puree!
Ingredients
For the Keto Pierogi Dough:
- 2 cups super fine blanched almond flour
- 2 cups shredded full fat mozzarella cheese
- 1/4 cup butter
- 1 large egg
- 1 large egg yolk
For the Keto Pierogi Filling:
- 1 cup Cheesy Cauliflower Puree, chilled or at room temperature
- 1 tsp dried onion flakes
To cook and serve:
- 1/2 cup thinly sliced yellow onions
- 3 Tbsp butter
- salt and pepper to taste
Instructions
To make the Keto Pierogi Dough:
- Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
- Stir, then microwave another minute.
- Stir until fully combined and cool for 2 minutes.
- Stir in the egg and egg yolk until combined.
- Add the almond flour and stir with a large spoon until combined.
- Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
To make the Keto Pierogies:
- Divide the dough into 12 equally sized balls.
- Press each ball into a disk about 4 inches around.
- Combine the Cheesy Cauliflower Puree and dried onion flakes and mix well.
- Place about 1.5 tablespoons of room temperature Cheesy Cauliflower Puree onto one half of each disk, leaving a half inch border to seal.
- Fold the dough over the filling and pinch to seal.
- Chill 10 minutes or freeze until ready to use (if cooking from frozen, thaw first)
To cook and serve the Keto Pierogi:
- Melt the butter in a large saute pan over medium heat.
- Add the onions and cook for 5 minutes or until soft and translucent.
- Add 6 of the pierogies to the pan and cook for 3 minutes per side or until the dough has turned golden brown. Remove and set aside.
- Cook the remaining 6 pierogies the same way.
- Serve warm with the onions and butter over the top.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Keto Main Dishes
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 Pierogies with 1 Tbsp onions in butter
- Calories: 503
- Fat: 46g
- Carbohydrates: 7g net
- Protein: 20g
In other news:
My Keto cookbook due out sometime in the Spring is going well and I have only 9 recipes left to shoot! It’s been a long process and we have a lot more work to do for the book to be complete, but I’m very excited about how it is turning out so far and I hope you guys will be too!
Also, I’ve finally tested some new fall themed recipes to share with you here on the blog and will be posting more consistently now that the bulk of the book is complete so stay tuned for those! I’ve missed you guys!!!
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
S M R says
So happy with these! As a disclaimer, I did use cream cheese in the dough because I was nervous after the greasy comments. But I’ve been dying to have some perogies (as a major dough lover and new to keto). Let’s be real, it’s never going to be EXACTLY that truly doughy chewy boiled texture, but this is darn close, and the toppings create a whole perogy experience that will definitely satisfy the craving.
I also added a little salt to my dough, and probably a bit of onion powder would have been nice too to boost flavor. I have made many (real) perogies, and I easily got 18 good sized ones from this dough. 6 of these babies is a huge portion.
I made my own cheesy cauliflower and used an immersion blender to make it really smooth and pasty (like real perogy filling). Taste it first and make sure you like it! Perogies are very subjective to “how your baba made them”. I rolled balls, then flattened into discs in my hand and filled then pinched them closed. You can get them actually quite thin and I had none that burst. Dough pinched together well too. I will say, work fast, because as the dough cools it’s prone to cracking (the heat of your hands helps). I also kept the hot glass bowl from the microwave on top of the dough.
Fried in butter, then let them cool a tiny bit to solidify. That helped the texture feel more doughy. Served classic style with fried onions and bacon, and sour cream. Definitely an indulgence, but for minimal work I now have two more rainy-day perogy feasts awaiting me. Thanks SO MUCH for this awesome recipe – comfort food hacks make keto survivable! Next: pizza….
★★★★★
Mellissa Sevigny says
It’s been years since I’ve made these – really happy to hear that you were able to make them work for you! I’m going to add them to my rotation again soon and definitely adding bacon and sour cream for serving now – that sounds amazing!
Kimberly says
This was a tasty treat but like some of the other comments said the dough was very greasy feeling and flaky. Next time I do think I will try the dough with cream cheese versus butter. As I said was still good though!
★★★★
Jessuca says
These turned out great!! I had to use lactose free mozza which at first did not blend well but I added another egg and it was perfect! I used my kitchen aid with the paddle. I think next time I will use a slow sautéd cabbage filling as my Hungarian father in law does in his perogies.
★★★★★
Katie says
Can you freeze these? I’d love to make a big batch and freeze for nights when I need something quick.
If so, how would you reheat from frozen?
Thanks so much!!
Mellissa Sevigny says
Yes you can freeze them and then thaw them in the fridge and heat them in a pan with butter or I guess microwaving them could also work in a pinch!
Elaine says
Ever made these without the microwave? In a double boiler? Thanks
Nancy says
Well these were pleasantly delicious. The dough turned out perfectly and I filled mine with sauerkraut, bacon & a bit of swiss cheese. Fried in butter with some onion & served with a side of sour cream they satisfied my carb craving for the real thing. My batch made 17 and I guess I could have reduced to 12 but would have been very large. Next time I will use the cauliflower/leek mash instead. Froze the remainder beautifully for next craving.
★★★★
Amanda Miller says
I am so happy to have found this recipe! I love pierogies, and instead of eating a ton of gluten and carbs, I am thrilled to have a fathead-dough alternative. Next time, I will increase the spices in this and add more cheese since my husband and son found them bland, but overall, they were a success!
★★★★★
Christina says
This was very greasy feeling. Would it work if you substituted the butter with cream cheese (like the fat head pizza dough calls for). Also it did not hold together very well. I’ve made fat head dough many times but never had this much trouble. Wonder if it was the butter causing issues.
★★★
Inna Ogorodnik says
has anyone had this problem before? this is the second time I get a greasy mess. ive already added 1 extra cup of almond flour and it did literally nothing. Ive made these in the past and they turned out perfectly. not sure why this is happening for the second time. Can anyone help?
Rebecca says
Ugh, YES! This is the first time I’ve made them and just a big, huge, greasy mess. I don’t ever have issues with recipes and I have no idea why it turned out this way! Very frustrating.
Kelly says
These were incredible! My husband thinks they are even better than the “regular” pierrogi we used to eat! Made these for company today and they asked for the recipe. Thank you so much for this recipe!!!!
★★★★★
Marci says
What can be a substitute for almond flour since I have allergies?
Carly Leffakis says
OMG I can not WAIT to try this ?
Roxanne Fay says
These little pouches of deliciousness are amazing. My dough and filling turned out perfectly. I didn’t fuss too much about getting all the filling in perfectly. I opted to have a small amount of filling on the inside but saved some to serve on the side for dipping. The texture of the final product is perfect – crispy outside and creamy filling. The onions add a nice touch.
★★★★★
Mira says
Melissa:
Do you think you could make this dough in a food processor without melting the cheese beforehand? I did this when makng a pizza dough and, since the ingredients grew warm from the speed of the food processor, no hand mixing was required. Have you tried this?
Do you have the nutrition for the dough only? Plan to make a vegetable filling. Thanks.
Eliza says
can these be made using coconut flour (nut allergies in our home)?
Thanks!
Eliza
Sam says
The dough did NOT turn out at all. I followed the recipe exactly, and it’s made an oily crumbly mess. I made sure not to overcook the cheese, but it wouldn’t mix with the butter. And the rest just couldn’t make up for it. I’ve seen some others mention using cream cheese, I think that would have worked better :( any ideas on how to save it?
Mellissa Sevigny says
Sorry yours didn’t turn out, you really do have to stir it well and continuously for it to finally bond before adding the almond flour.
Crystal says
Not that it helps you now but next time add a little more melted butter. Add by teaspoon and mix through until you have the correct texture.
B arbara says
I made these tonight and they are outstanding. Wow. I’m so impressed. I never expected them to be this good. I did two things differently. One, I only had part skim mozzarella and two, I had my own cheesy caulimash in the freezer that I defrosted and used. They were delicious and I will be making them with different versions often. Thinking pot sticker ingredients inside. Can’t wait. Thank you Melissa.
Julie C says
I can’t wait to try these! They look awesome!
Any thoughts about creating a keto haluski recipe? (Ignore the American spelling, folks!)
Mellissa Sevigny says
I’ll do some research and check it out Julie!
Jacquie says
HOw do you know what the appropriate serving sizes are for keto meals? I don’t know if I am eating too much or too little with any foods. Need help for serving sizes and what is appropriate to lose!
Tami says
If you add your recipes to a an app like Carb Manager, it will tell you the nutrition value per serving. If your tracking what your eating daily, you will know how much you can have to meet your daily numbers.
Kandy says
This calls for superfine blanched almond flour…can almond flour be used? I do not want to have to order another pkg of almond flour (blanched, superfine, etc). What would be the difference? Thank you. These look wonderful!
Mellissa Sevigny says
If you’re using an almond meal, which is courser and contains the almond skins in it, then any baked goods or dough recipes will behave differently than in my recipes. To get the best results you need to use an almond flour that has the skins removed (blanched) before grinding, and that is finely ground like a flour. It should look like finely grated parmesan cheese. If you’re using meal or a coarsely ground almond flour it won’t absorb the fats the same and it won’t rise and give you a nice texture. So for this recipe you can try it, but if you get a gritty end result or the butter and cheese won’t incorporate fully then it’s the fault of your flour.
PhaeLea says
Do these freeze well? If so, is there any trick to defrosting? Thank you so much!
respect the pierogi says
pierog = one
pierogi = two or more
pierogies? NEVER.
you don’t say paninis, or houseses, or wolveses, so please stop with the “pierogies”!
Mellissa Sevigny says
I did the research and it’s acceptable multiple ways according to the dictionary. Feel free to use whatever way you prefer.
Julia says
If you are speaking about the native tongue, perogi is in fact plural. Polish is my first language. “Pierogies” has just become an Americanized version of the original word. Yeah, an American dictionary has both spellings, but in a Polish dictionary you would only see “pierog” and “pierogi.” Since we are in America I usually don’t pay much attention to it.
Emily says
Seriously? Let someone into your home and allow them to tell you everything you’re doing wrong and insult you. I believe that would be insulting to anyone.
Barbara says
These look wonderful. I don’t care what they are called. Can’t wait to make them. Thank you for all your great recipes.
Elena says
i agree) I am Russian. pirogi is already in plural. It is the same as to say cookieses. another detail-pirogi are baked or fried, bit never boiled. Vareniki are boiled, so it is another meal. Sorry to correct it. Thank you so much for your nice site)
Deb Discher says
Have you tried other fillings to lower the calorie count? I am thinking ground beef and mushroom.
Tara says
Oh, I so miss pierogies since going keto. I’m surprise there isn’t any cream cheese in this recipe. I might modify it a bit to make room for some. I will let you know how it goes. Stay tuned!
Susan says
I’m wondering if you could add drained sauerkraut to the cheesy cauliflower? That would be great with sautéed pork chops. Or maybe just have the pierogi as is and add sauerkraut to the sautéed pork chops as a sauce over everything.
★★★★
Pierogi Queen says
You can fill pierogi with just about anything. Kraut filling is one of the common traditional ones and it’s great! Just try to squeeze the liquid out so you don’t end up with runny and soggy pierogi. You can fill them with fruit, too! I plan on trying a sugar free berry one soon, with a spiced sour cream.
Deborah says
Meilissa, what a great idea! These really add something different to the low carb menu, and perfect for cooler tempertures. These are going to be on our table soon!
★★★★
Mrs T says
You are a genius. My mum is Ukrainian and we call them veranyky but i have to say I have missed these being keto. Fat head dough is amazing! Is there anything it can’t do? Can’t wait to try making these soon!
Orysia says
Sorry but the correct Ukrainian-American spelling for Polish pierogi is Varenyky; you switched your first two vowels.
Sam Goody says
Hi. I am so happy to have found your site. I just know this will be delicious. Your photos are really great, too.
My serious question here and for many of your recipes: What if there is no microwave? I just can’t make myself use them.
Do you think most will fare well in a saucepan, using appropriate heat levels? I have also seen some recipes elsewhere that the use of a slow cooker yields surprising results. as in crispy chicken.
Any thoughts you have on this issue will be most welcome. Thank you.
★★★★★
Steph says
I use my oven on a parchment lined cookie sheet at 400 for 3 to 4 minutes. I make this bread all the time and it comes out perfect every time.
Angela says
Oh yum! Just what I needed to motivate me as I’m back on keto and only on Day 2. I need pretend junk food! Thanks for this recipe, and good luck with the rest of your cookbook!
Jo says
I want to try these, but I also want to try Fathead dough for Bierocks!