The Easiest Keto Pierogies
You will NOT miss the dough with these keto pierogies, even my Polish husband Brad agrees!
Sarah and I experimented with a savory pierogi and a sweet one, but only try the sweet one if you are brave! -Em
What you will need: (Makes about 12 pierogies)
For the “shell”: A package of sliced provolone cheese (we used Sargento)
For the “potato” and cheese filling:
12 oz of roasted cauliflower florets (toss in oil, salt and pepper and roast at 450 degrees)
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
1 oz softened cream cheese
4 tablespoons heavy whipping cream
1/2 cup shredded mozarella
Toppings! Bacon bits, sauteed onions, sour cream, green onions!
FOR THE SWEET PIEROGI (if you dare to make them)
8 oz farmer cheese
6 tablespoons powdered allulose
1/2 teaspoon vanilla extract
Toppings: sliced strawberries and whipped cream
Directions:
Make your filling:
Roast your cauliflower florets, add them to a blender or nutribullet. Add in cream cheese, melted butter, garlic, salt and heavy cream. Blend until smooth.
Add to a bowl and stir in your mozzarella
Prepare your pierogi shells
Preheat your oven to 350 degrees
2. Lay out your cheese slices on a piece of parchment paper
3. Put them in oven for about 3 minutes until melted but not brown
.
Fill your pierogies:
1. Put about a tablespoon of the mixture in the center of the cheese
2. Fold the cheese over and press them down to seal them
3. If you need to reheat the shells to work with them then put them back in the oven for 2 minutes. Warm them in the oven and top them with your toppings!
Nutritional estimation: I calculated this recipe to be approximately 490 calories and 5 net carbs per serving. This recipe makes 12 pierogies, 3 per serving. Does NOT include the toppings as that will vary according to how much you use!
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