Keto Perogies

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5 from 2 votes

Keto Perogies

Table of Contents

Keto Perogies
Equipment
Ingredients
Filling:
Dough:
For Serving:
Instructions
Filling:
Dough:
Assembly:
Nutrition

These Keto perogies are grain free, gluten-free, and low carb! They come together pretty easily, and definitely scratch the pierogi itch!

Prep Time30 minutes minsCook Time20 minutes minsTotal Time50 minutes mins

Course: Appetizer, Main Course, SnackCuisine: Polish, Russian, UkrainianDiet: Diabetic, Gluten Free
Servings: 24 Large Perogies
Calories: 171kcal

Equipment

Food processorParchment paper

Ingredients

Filling:

1 lb Frozen Cauliflower Thawed8-12 oz Shredded sharp cheddar cheese

Dough:

3 cups Shredded mozzarella cheese4 ounces Cream cheese2 Large eggs2 ¼ cups Almond flour¼ cup Coconut flour¼ cup Almond milk½ teaspoon Salt

For Serving:

BaconOnionsSauerkraut

Instructions

Filling:

Place thawed cauliflower in a microwave safe dish. Heat on high for 7 minutes, or until easily mashed.Transfer to a food processor along with the shredded cheese, blitz until cheese is melted and you have a smooth, uniform filling.Transfer to a bowl, allow to cool.

Dough:

Measure mozzarella and cream cheese into a microwave-safe bowl. Heat – 45-60 seconds at a time – until cheese has melted.Measure remaining dough ingredients into a food processor, blitz to combine. Add melted cheeses, pulse until well combined – you don’t want to see any sections of unmixed cream cheese, etc.

Assembly:

Roll cheese mixture into 24 balls. Set aside.With wet hands, pinch off walnut-sized sections of dough – 24 of them.One at a time, flatten a piece of dough into a circle approximately 3″ across – I like to do this in the palm of my non-dominant hand. Place a 1 cheese ball of filling in the center of the circle.Use your other hand to fold the dough around the filling, sealing the edge from one side to the other.Make sure your perogies are sealed well. Also, I like to flatten them out a little.In batches, pan fry the perogies in a bit of butter – about 3-4 minutes per side – until golden brown. I like to fry both sides with the fold up against the side of the pan as much as possible, then fry it standing up on the fold, for a nice, all-over browning.Serve with bacon, onions, and/or sauerkraut, and sour cream!