Keto Fathead Pierogies

I’ve been having some terrible luck with recipes lately. Usually I’m a pretty good intuitive chef, so I don’t need a lot of testing and tweaking. If it works, it works, and if it doesn’t, I may or may not try it again. This is the only thing I’ve made that’s worth sharing in a couple of weeks now, so here we are. Hopefully I can get back on track with a few hits soon. We’ll see.

Fathead dough is a keto staple, and can be used for so many things. The standard use is pizza crust, but I’ve seen people make bagels, biscuits, even danishes with it. I was craving pierogies the other day when I saw them featured in my grocery’s sale flyer, so I bought those for my husband and kids and decided to make my own using fathead dough. And while they’re more bready and less pasta-y than your traditional pierogi, they work pretty well for satisfying that craving, especially if you like yours fried rather than boiled.

You’ll want to prepare the filling first, as it works best if that’s cooled off a bit before you use it to stuff the dough pockets. I just used a 10-ounce container of plain frozen mashed cauliflower, prepared it in the microwave, then stirred in 1/4 cup of shredded cheddar and two tablespoons of grated parmesan cheese until it all melted together. You’ll only need about half of it, but the good news is that you can either double the recipe (although I’d suggest doing the dough in two batches, otherwise it might cool off too much and lose its pliability) or have it as a side dish. Either way, set it aside and start on your dough.

To make the dough, start with 1 3/4 cups of shredded mozzarella cheese and an ounce of cream cheese in a microwave-safe bowl. Microwave it for 30 seconds, stir, and then microwave for another 30 seconds. It should stir into a uniform gooey, slightly stringy ball at this point. Add a beaten egg, 3/4 cup of almond flour, and a pinch or two of salt, and mix it together until it’s a big yellow ball. You may want to use your hands, but oil them up before you do as the dough can be really sticky.

Lay out a long piece of parchment paper, put the dough onto it, and top it with another piece of parchment paper. Using a rolling pin, roll it out until it’s about 1/8 of an inch thick. Using a 4-inch round cookie cutter, quickly cut the dough into rounds and place the circles on a parchment-lined cookie sheet. You should get 12 pieces from a batch of dough. Drop scant tablespoonfuls of filling onto the center of the dough, then fold them over into semicircles and crimp the outer edge shut using the tines of a fork that has been sprayed with oil. Space them at least 2″ apart, as the dough will spread a bit. Bake at 400 degrees Fahrenheit for 12-14 minutes, until the dough is golden brown. Serve them with kielbasa sausage, sauteed onions, sauerkraut, and/or sour cream.

Keto Fathead Pierogies

Pierogies made with fathead dough and filled with cheesy mashed cauliflower.

Print Recipe Pin Recipe

Course Main Course, Side Dish

Servings 4

Equipment

• Rolling Pin
• Round cookie cutter

Ingredients

  

For the Mashed Cauliflower Filling

• 1 10-ounce container frozen mashed cauliflower
• 1/4 cup shredded cheddar cheese
• 2 tbsp grated parmesan cheese

For the Fathead Dough

• 1.75 cups shredded mozzarella cheese
• 1 ounce cream cheese
• 3/4 cup almond flour
• 1 large egg beaten
• 1-2 pinches salt

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit.
• Prepare the mashed cauliflower according to package instructions. When it's done, stir in the cheddar and parmesan cheese until they melt, then set it aside to work on the dough.
• Add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Stir again. At this point the mozzarella should be fully melted into a gooey, stretchy ball with the cream cheese fully melted into it. If not, give it another 10-15 seconds in the microwave. Add the egg, almond flour, and salt, and using a spoon or oiled hands, mix together into a uniform yellow ball.
• Place the dough onto a long piece of parchment paper and top with another piece of parchment. Roll the dough out to 1/8-inch thickness, then cut out 4" circles with a cookie cutter. Place the circles on a parchment-lined cookie sheet, then roll the scraps up into a ball, roll it out again, and repeat cutting the circles until you have 12.
• Dollop the filling by scant tablespoonfuls into the center of each circle, then fold them over and crimp the edges with the oiled tines of a fork to seal. You will use about 1/2 of the prepared filling. If you choose to double the recipe, make a second batch of dough after you've sealed the first batch of pierogies, so the dough doesn't cool and lose its pliability.
• Make sure the prepared pierogies are at least 2" apart on the cookie sheet, and bake for 12-14 minutes, until golden brown.
• Macros per serving will be an overestimate as there will still be scraps of fathead dough left over. 347 calories, 5 grams net carbs, 21 grams protein, 26 grams fat.

Keyword fathead, keto, lchf, low carb, pierogies, side dish, vegetarian

As an Amazon Associate I earn from qualifying purchases. Any embedded link to a product earns me a portion of the purchase price if you click and buy it.

Please follow and like us: