Keto Pierogies Using Fathead Dough - Low Carb
Delicious Keto Pierogies made with Fathead Dough are the perfect low carb pierogi substitute! You can fill them with almost anything but this version uses cheesy cauliflower puree!
Delicious Keto Pierogies made with Fathead Dough are the perfect low carb pierogi substitute! You can fill them with almost anything but this version uses cheesy cauliflower puree!
- Carbohydrate 0.203573958337862 g
- Cholesterol 52.9001562662259 mg
- Fat 7.50348629084352 g
- Fiber 0.0127777775128683 g
- Protein 0.831626909786371 g
- Saturated Fat 4.5157762538767 g
- Serving Size 1 1 Keto Pierogie (14g)
- Sodium 60.3525477865258 mg
- Sugar 0.190796180824993 g
- Trans Fat 0.554396146261847 g
- Calories 70 calories
Step-by-step
- Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
- Stir, then microwave another minute.
- Stir until fully combined and cool for 2 minutes.
- Stir in the egg and egg yolk until combined.
- Add the almond flour and stir with a large spoon until combined.
- Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
- Divide the dough into 12 equally sized balls.
- Press each ball into a disk about 4 inches around.
- Combine the Cheesy Cauliflower Puree and dried onion flakes and mix well.
- Place about 1.5 tablespoons of room temperature Cheesy Cauliflower Puree onto one half of each disk, leaving a half inch border to seal.
- Fold the dough over the filling and pinch to seal.
- Chill 10 minutes or freeze until ready to use (if cooking from frozen, thaw first)
- Melt the butter in a large saute pan over medium heat.
- Add the onions and cook for 5 minutes or until soft and translucent.
- Add 6 of the pierogies to the pan and cook for 3 minutes per side or until the dough has turned golden brown. Remove and set aside.
- Cook the remaining 6 pierogies the same way.
- Serve warm with the onions and butter over the top.
How to Anchor the Plate
When replacing wheat pasta with a high-fat almond flour dough, the accompanying flavors need enough acid to cut through the richness of mozzarella and butter. Pair these dumplings with crisp green salads dressed in sharp vinegar vinaigrettes or fermented vegetables like sauerkraut. The sharp lactic acid balances the dense interior without competing with the cauliflower filling.
The Critical Sealing Window
Working the dough requires maintaining the correct thermal range. If the mozzarella cools completely before the almond flour is incorporated, the mixture shatters instead of stretching. Knead the dough while it is warm to the touch, and maintain a strict half-inch border around the cauliflower puree to prevent blowouts during the pan-frying phase.
Searing for Structural Integrity
Fathead dough behaves differently than traditional unleavened pasta when exposed to heat. Melt butter in a wide cast-iron skillet over medium heat, ensuring the pan is hot before introducing the dumplings. Cook each batch for exactly three minutes per side until a golden-brown crust forms, which provides the structural rigidity needed to hold the filling.
