One of the things I miss eating keto is PIEROGIS. They are too yummy to give up. So, after discovering the fathead dough, I figured I’d give keto pierogis a try!
Now these low carb pierogis recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream.
The dough is ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile and only made out of almond flour and mozzarella.
What you will need to make low-carb dumplings:
So the first thing you’re going to want to do is mix together your mozzarella and almond flour in a small pot.
Take a medium sized pot, and fill 1/4 of it up with water. Put it on high and bring it to a boil.
In the meantime, break apart your cauliflower head and put that into a pot of water and bring it to a boil.
When you’re pot of water (the medium sized one, the one without the cauliflower) is boiling. Take your pot with the almond cheese mix and hold it over the boiling water. The pot should be inside the other pot. Stir the mixture with a spoon (watch for escaping steam!) until it becomes dough-like.
Take the dough from the pot and place on a sheet of wax paper or parchment paper. Knead for 2-3 minutes.
Place another sheet of parchment (or wax) paper on top of the dough and roll with a rolling pin.
Once as flat as can be, take a circle cookie cutter or a glass and cut out round pieces of dough and set them aside.
Drain and remove most water from the cauliflower. Add in some cream, butter, sour cream, salt, pepper, mozzarella (or cheddar) and parmesan. I didn’t put how much of these ingredients in the recipe because it’s up to you. Taste and add more if you want 🙂
Put 1/4 tsp dab of the mix onto a circle of dough. Fold and seal around the edges with water. Continue with the rest of the pierogis.
Heat up that oven to 350°. Put your pierogis on a cookie sheet lined with parchment paper (SUPER IMPORTANT!). Bake until brown!
Serve with sour cream!
Each pierogi has roughly:
Enjoy your low carb pierogi!
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