Keto Pierogi Recipe

Ingredients

Dough:

  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 2 large eggs
  • 1/4 cup melted butter

Filling:

  • 2 medium turnips (substitute for potatoes)
  • 2 tablespoons unsalted butter
  • 1/4 cup sour cream (or cottage cheese if preferred)
  • 1 cup cheddar cheese, grated
  • 1 teaspoon salt
  • 1 small sweet onion
  • 3 tablespoons unsalted butter

Instructions

  1. Prepare the Dough:
    • In the bowl of a stand mixer, combine almond flour, coconut flour, xanthan gum, and salt.
    • Add the eggs, melted butter, and warm water.
    • Use the dough hook on low to mix until combined. Increase the speed to medium-high and mix for 5-6 minutes until the dough is smooth and springy.
    • Transfer to an oiled bowl and let rest for 30 minutes.
  2. Prepare the Filling:
    • Peel and chop the turnips into small pieces. Boil in salted water until tender, about 15-20 minutes.
    • Drain the turnips and mash them with 2 tablespoons of butter, sour cream (or cottage cheese), cheddar cheese, and salt until smooth.
    • Finely chop the onion and sauté in 3 tablespoons of butter until golden and caramelized. Mix into the mashed turnips.
  3. Assemble the Pierogi:
    • Roll out the rested dough on a lightly floured surface (using almond or coconut flour) to about 1/8 inch thickness.
    • Cut the dough into circles using a round cutter (about 3 inches in diameter).
    • Place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal.
  4. Cook the Pierogi:
    • Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, cooking until they float to the surface, about 3-4 minutes.
    • Remove with a slotted spoon and transfer to a plate.
  5. Serve:
    • Optionally, sauté the cooked pierogi in a little butter until golden brown on both sides.
    • Serve with a dollop of sour cream or a sprinkle of fresh herbs.

Nutritional Information (per serving, approximately 3 pierogi)

  • Calories: 180
  • Total Fat: 15g
    • Saturated Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 300mg
  • Total Carbohydrates: 8g
    • Dietary Fiber: 4g
    • Sugars: 2g
  • Net Carbohydrates: 4g
  • Protein: 7g

Tips

  • Alternative Fillings: Experiment with different low-carb fillings like cauliflower mash, spinach, or ricotta cheese.
  • Freezing: These pierogi can be frozen after assembly. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen by boiling a bit longer.

Enjoy your keto-friendly pierogi!

Ingredients

Dough:

  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 2 large eggs
  • 1/4 cup melted butter

Filling:

  • 2 medium turnips (substitute for potatoes)
  • 2 tablespoons unsalted butter
  • 1/4 cup sour cream (or cottage cheese if preferred)
  • 1 cup cheddar cheese, grated
  • 1 teaspoon salt
  • 1 small sweet onion
  • 3 tablespoons unsalted butter

Instructions

  1. Prepare the Dough:
    • In the bowl of a stand mixer, combine almond flour, coconut flour, xanthan gum, and salt.
    • Add the eggs, melted butter, and warm water.
    • Use the dough hook on low to mix until combined. Increase the speed to medium-high and mix for 5-6 minutes until the dough is smooth and springy.
    • Transfer to an oiled bowl and let rest for 30 minutes.
  2. Prepare the Filling:
    • Peel and chop the turnips into small pieces. Boil in salted water until tender, about 15-20 minutes.
    • Drain the turnips and mash them with 2 tablespoons of butter, sour cream (or cottage cheese), cheddar cheese, and salt until smooth.
    • Finely chop the onion and sauté in 3 tablespoons of butter until golden and caramelized. Mix into the mashed turnips.
  3. Assemble the Pierogi:
    • Roll out the rested dough on a lightly floured surface (using almond or coconut flour) to about 1/8 inch thickness.
    • Cut the dough into circles using a round cutter (about 3 inches in diameter).
    • Place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal.
  4. Cook the Pierogi:
    • Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, cooking until they float to the surface, about 3-4 minutes.
    • Remove with a slotted spoon and transfer to a plate.
  5. Serve:
    • Optionally, sauté the cooked pierogi in a little butter until golden brown on both sides.
    • Serve with a dollop of sour cream or a sprinkle of fresh herbs.

Nutritional Information (per serving, approximately 3 pierogi)

  • Calories: 180
  • Total Fat: 15g
    • Saturated Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 300mg
  • Total Carbohydrates: 8g
    • Dietary Fiber: 4g
    • Sugars: 2g
  • Net Carbohydrates: 4g
  • Protein: 7g

Tips

  • Alternative Fillings: Experiment with different low-carb fillings like cauliflower mash, spinach, or ricotta cheese.
  • Freezing: These pierogi can be frozen after assembly. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen by boiling a bit longer.

Enjoy your keto-friendly pierogi!