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!
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.