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Close Up Top View of Golden and Crispy Keto Pierogies
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Keto Pierogi Recipe with Mushroom Filling

This Keto Pierogi Recipe makes perfect pierogies; crispy outside, chewy inside, stuffed with a savory mushroom filling. Top them with onions fried in butter and sour cream!
Course Appetizer, Side Dish, Vegetarian
Cuisine Eastern European, Polish
Prep Time 1 hour
Cook Time 25 minutes
Resting Time in the Fridge: 12 hours
Servings 8 servings
Calories 265kcal

Ingredients

Mushroom Filling:

  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms quartered
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic minced or crushed
  • 1 teaspoon minced fresh thyme
  • 4 tablespoons cottage cheese the dry kind or with the liquid strained out

Dough:

Other:

  • 2 tablespoons unsalted butter
  • 1/4 onion thinly sliced
  • 4 tablespoons sour cream for serving
  • A small handful of fresh dill for serving

Instructions

For the Mushroom Filling:

  • Heat the butter in a large nonstick skillet over medium-high heat. Once hot, add the mushrooms, salt, and pepper and cook until the mushrooms are golden, about 5 to 7 minutes, stirring occasionally. Turn the heat down slightly if necessary.
  • Turn the heat down to low. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Set aside to cool while you make the dough.

For the Dough:

  • Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
  • Whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
  • Add the part-skim mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
  • Stir the yeast mixture into the melted cheese until combined, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough.
  • Oil your hands and knead the dough a couple times until it comes together as a ball. Divide the dough into 8 equal balls. Roll each dough ball out between 2 pieces of parchment paper to a circle about 5 inches in diameter.
  • Divide the mushroom filling between the 8 dough circles, leaving a 1-inch border. Place 1/2 tablespoon cottage cheese on top of the mushroom filling on each dough circle.
  • Fold each dough circle over so it looks like a half-moon, lightly pressing the outside together to seal it.
  • Place the pierogis onto a plastic-wrap lined plate and cover with plastic wrap. Refrigerate at least 12 hours, but up to 3 days.

To Cook the Pierogis and Onion Topping:

  • When you’re ready to cook the pierogis, preheat the oven to 300F.
  • Heat 2 tablespoons unsalted butter in a large nonstick skillet over medium-high heat. Once melted, add the pierogis and cook until browned on both sides, about 2 to 3 minutes per side, flipping once.
  • Once they’re browned, transfer the pierogis to a baking sheet and put in the oven for 5 to 10 minutes while you cook the onions.
  • To the same skillet that you browned the pierogis in, add the onion and turn the heat to medium. Cook the onion until softened and starting to caramelize a bit, about 5 to 7 minutes, stirring occasionally.

To Serve:

  • Serve the pierogis warm topped with the onion, along with the sour cream and dill for topping.

Notes

Nutrition

Serving: 1pierogi with toppings | Calories: 265kcal | Carbohydrates: 8g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 258mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg