Low Carb Pierogi

by hungryelephant

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:

  • 3/4 cup almond flour
  • 2 cups skim mozzarella grated
  • 1/2 cauliflower head
  • 1/4 cup cream
  • sour cream
  • cheddar or more mozza
  • parmesan
  • salt/pepper

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: 
140 calories
9.7g fat
3.8g carbs
1.5g fiber
10g protein

Enjoy your low carb pierogi!

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Bern J April 27, 2017 - 6:36 pm

I will so be making this recipe! Thanks.

Samuel March 1, 2018 - 12:42 am

Could these be boiled? We don’t really fry perogies in this house haha! Always something new though…

hungryelephant March 1, 2018 - 1:36 am

I probably wouldn’t boil them but you can always bake them instead! I just think if you’d boil them they may open in the water and then you’d just have gross water hahaha

Lola April 28, 2018 - 5:27 pm

If you cut out the almond flour, add another 1/2 cup of Mozzarella & an egg then you can DEFINITELY BOIL THEM! With the extra cheese, egg & no almond meal the “dough” is a bit more pasta like. More so like a perogy 😉

hungryelephant April 28, 2018 - 5:34 pm

ooooh. Im gonna have to try, thanks for the tip 🙂

JennaS. November 3, 2018 - 11:42 pm

We struggled with the dough for quite a while and couldn’t get it not to fall apart so we finally got a small baking dish and took half the dough and pressed it in the bottom and then spread the filling over the dough and crumbled the additional dough over the top and baked it at 375 for 15 min. It came out delicious! Just an idea if you get stuck.


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