KETO PIEROGI (TWO WAYS)

One of the things I miss eating keto is PIEROGI. They are too yummy to give up so I knew I needed to create a keto pierogi and this time I'm using two different doughs!
Now this low carb pierogi 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 first dough I used for this is a variation of 'fathead dough'. If you haven't heard of fathead dough, it's so versatile! Usually it's made out of almond flour, mozzarella, egg and cream cheese but for these, I only used almond flour and mozzarella. Cutting out the egg and cream cheese makes the dough thinner and less of a bread consistency but perfect enough for pierogi.
The second dough I used was the same ones I used for my potstickers. It consists of almond flour, whey isolate and 2 eggs. Very easy!
When you are making these try to roll the dough as flat as you can without it being too thin it breaks or is see through. If it's too thin, it will break but if it's too thick it will be too much on the dough-to-filling ratio.
I will mention beforehand that IF you bake these, you will need to bake them on parchment paper. If you don't they will stick to a cookie sheet and trust me, it will ruin it when you try to get them off.
As for the filling, you will need something with a lot of flavour. I used mashed cauliflower with a sharp cheddar and bacon bits. Perfect!
If you like this recipe, make sure to check out my keto pizza pockets!
What you will need:
DOUGH 1: fathead
3/4 cup (75g) almond flour
2 cups (200g) mozzarella grated
DOUGH 2: non-fathead
1.5 cups (150g) almond flour
1.5 scoops (50g) whey isolate
2 eggs
2 tsp xanthan gum
FILLING:
1/2 cauliflower head - chopped
4 tbsp cream
1 tbsp
tbsp sour cream
1/2 cup (60g) shredded cheddar
salt/pepper
DOUGH 1:
Melt the mozzarella, either in the microwave or using a double boiler (as seen in the video)
Mix in the almond flour. You will eventually need to knead it for 2-3 minutes until it becomes smooth.
Dough is ready to use!
DOUGH 2:
In a mixing bowl, whisk together the almond flour, whey isolate and xanthan gum.
Crack in the two eggs and stir together.
Use your hands to knead the dough until it is smooth.
Dough is ready to use!
FILLING:
Cut your cauliflower into florets and place them in a pot full of water.
Bring to a boil and cook for 5 - 10 minutes or until a fork can pierce the cauliflower easily.
Drain the cauliflower as much as you can.
Pour in the cream and add in the butter, sour cream and salt/pepper. Use a fork to mash it all together.
Finally add the cheese and mix.
When ready to make the pierogi, roll the dough flat between two sheets of parchment paper. Try to get it as thin as you can without tearing.
(Oil your hands for the next steps for easy handling)
Use a cookie cutter or a glass to cut out several circles.
Place a dollop of the cauliflower mix into the centre of the dough circle.
Fold and seal around the edges. Continue with the rest of the pierogis.
These perogi can be baked on parchment paper at 350°F /175°C for 20 minutes (or until brown)
or they can be boiled and pan fried over butter - or just pan fried!
Enjoy!
This makes approximately 15 fathead pierogi & 20 non-fathead pierogi.
Nutritional Information per pierogi (fathead)
CALS: 81
FAT: 6.1
CARBS: 2.2
FIBRE: 0.7
NET CARBS: 1.5
PROTEIN: 4.7
Nutritional Information per pierogi (non-fathead)
CALS: 80
FAT: 6.2
CARBS: 2.7
FIBRE: 1.2
NET CARBS: 1.5
PROTEIN: 4.7
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What can you find on The Hungry Elephant's youtube? Keto recipes, low carb recipes and more RECIPES.. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. All videos after February 28th 2017 are keto and low carb!.. Tuesday and Friday.
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[@alinegarcia5672]

I liked both ways! 😋🤸🏾‍♀️Top Keto!

[@PortCanon]

I missed pierogies, too! Thanks for expanding my keto lifestyle one recipe at a time. 🤗

[@PortCanon]

😋 🐘, I’m making this tonight! I appreciate all the details for the recipe & macros that you include under the info tab. Can I ask, which version of the dough did you personally find the most palatable?

[@HungryElephant]

The almond and mozzarella one. I liked the other one too but you have to roll it very thin otherwise it gets bready

[@PortCanon]

Hungry Elephant, You da best! 🥇 Peace & prosperity to you and your channel this decade to come. 🕊 📯

[@OrlandoCruz82]

Yum! Definitely need to make these! Add a little diced ham with the cheese and caulimash. Looks so good!

[@HungryElephant]

Yes!!

[@KimberleyJackshaw]

Woohoo hello fellow Canadian! Being from a German/Scottish/French Canadian background and having Ukrainian step grandparents I grew up with the Ukrainian pierogi. thanks for the recipe!

[@KitchenGrannyHeike]

Very healthy perogi Recipe thanks for sharing...

[@TwistedGypsy32]

Looks amazing!!

[@DMariaLR]

Looks delicious

[@lizm5991]

Awesome 👏

[@blackdiamond6189]

Amazing

[@Pipsterz]

Girl, I'm drooling here. I'll be right over with a couple of iced double doubles! 🍁

[@HungryElephant]

Yessssss

[@betsy3473]

Yessss! Thank you! 😍

[@jinxiblue5620]

Thank you so much for this. Perogies are a fave of mine.

[@xiomaraf.7770]

Hi Happy New year 🎉 thanks for the recipe.

[@galemartin3277]

You could use frozen riced cauliflower with veggies and add some cheese. To make even easier. Looks delish! 🤗

[@HungryElephant]

I honestly thought about that as I was making it!! So much easier haha

[@rickworth7571]

Yes I made them that way 😃

[@mylowcarb]

I have also in my channel

[@zizia9060]

I love the simplicity of this recipe. Personally, I've never tried Pierogi's, but this recipe has got me looking at other recipe ideas. I'd love to try out sweet Pierogi's; would pecans and pistachios work well? Sweetened with keto syrup? Plus something dairy? I definitely want to try mushroom for that meaty texture! Thank you for the recipe ❤️

[@HungryElephant]

I think pecans and pistachios would work perfectly. Maple a little keto maple syrup! Yum!

[@Lykapodium]

Looks money!

[@nox2164]

Pierogi 😂💯💯the best with mushrooms 😉

[@mariatrejo3050]

LOOKS DELICIOUS!!! 💝 WILL BE MAKING SOME TONIGHT. WHAT'S THE WHITE DIP??

[@HungryElephant]

sour cream! :)

[@mariatrejo3050]

@@HungryElephant Thanks 💞

[@victoriakoski7606]

Ok, game changer! Can’t wait to try. So which did you like better taste wise? Or did you do it two was for macros?

[@HungryElephant]

I liked the fathead one I think better tastewise. And just wanted to do two versions cause I know some people get sick of fathead dough

[@przemysawmaecki9958]

Hi :), can we cook this 1st dought instead fry. Thank You in advance for information.

[@onispicyeye]

Amazing! Can you make this in an air fryer??

[@HungryElephant]

i think so but I havent tried!

[@christinegitsham5012]

Hello I've been looking for your recipe book, it isn't available at Amazon uk 🇬🇧

[@HungryElephant]

let me look into it and see what the issue is!

[@amywood5177]

Thank you for this! Can they be frozen before fried?

[@HungryElephant]

Yes you can!

[@huhu9371]

Can we microwave the cheese and then add the almond flour? Will that work too?

[@HungryElephant]

yup!

[@cynthiasymons]

I usually combine the cheese and almond flour and microwave them. It works better to incorporate the almond flour. I have done it successfully both ways though.

[@shirleyandaya7115]

If bake, how many degrees and minutes?

[@HungryElephant]

350 25 minutes probably is best

[@JustOnlyEliza]

How big of a glass did you use?

[@HungryElephant]

Hmm let me look and i will let you know!

[@samanthayeung9918]

Hi Is it crunchy? Thanks.

[@HungryElephant]

Yes!

[@samanthayeung9918]

Hungry Elephant thank you!! Awesome. Which dough is crunchier? :)

[@HungryElephant]

Both have equal crunch but I like the almond cheese one better!

[@samanthayeung9918]

Hungry Elephant wow great!!! Thank you for your advice. I will definitely try it out. :)

[@SiddikaKobir]

soooo much work for perogies.....:(

[@HungryElephant]

i know :(