There’s nothing like little soft pockets of dough stuffed with creamy goodness. These Keto Pierogies with Bacon & Cheddar won’t disappoint!
Yummm Pierogies!! These little pillowy pockets of goodness bring me back to my teens. My mom always had these stocked in the deep freeze. They were easy enough to whip up so I certainly ate my weight in pierogies!
These Keto Pierogies take a little longer to prepare than the store bought variation, but are much healthier and boast a ton more flavour. I hope you love them as much as we do!
Why you need these in your life
- To keep them low carb, we stuff our Keto Pierogies with cauliflower mash instead of potato and use a keto dough to create the pierogi pocket.
- Loaded with bacon, cheddar and spices, these little gems are deliciously flavourful!
- They are freezable after they have been fried, then can simply be thawed and reheated!
Ingredients
Scroll down to the recipe card for ingredient measurements.
The Guts – cauliflower, butter, sour cream, onion powder, garlic powder, sea salt, ground black pepper, fresh parsley, bacon and cheddar cheese.
The Dough – almond flour, onion powder, garlic powder, sea salt, xanthan gum, mozzarella, butter and an egg.
How to make Keto Pierogies
The Guts
The first thing we need to do it make the filling. Grab a double boiler with a steamer top and fill the bottom pot with an inch of water. Bring it to a boil with a tight fitting lid. Heat a skillet on medium heat and fry the bacon until crisp, then set aside on paper towel to drain.
Wash and trim the cauliflower, then chop it into florets. You should get about 2.5 cups from a small cauliflower. Once the water is boiling with steam rising from the pot, add the cauliflower to the steamer top with the tight fitting lid and steam for 10 minutes. No longer. The cauliflower will be just fork tender.
Empty the water from the bottom pot, dump the cauliflower into the bottom pot, top it with the butter and then the lid so that the butter can melt. Mince the parsley and crisp bacon, then grate the cheddar cheese with the small side of a cheese grater. Once the butter has melted, use an immersion blender to puree the cauliflower until smooth. Stir in the sour cream, onion powder, garlic powder, salt, pepper, parsley, bacon and cheddar until fully combined, then set the filling aside to cool while the dough is made.
The Dough
Grab a microwave safe medium sized bowl and pour in the almond flour, onion powder, garlic powder, sea salt and xanthan gum. Whisk until fully combined. Grate the mozzarella and toss with the almond flour, then plop the butter right on top.
Microwave for 60 seconds, stir, then microwave for an additional 30 seconds. Stir well, being sure the cheese has fully melted, then knead in the egg. It will take a few minutes of kneading for the egg to be fully combined with the dough.
Divide the dough into 12 equal portions. I find a kitchen scale works wonders for this! If the dough is super sticky, let it cool a bit first. By the time the dough has been separated it should have cooled enough to work with.
Make the Keto Pierogies
You’ll need wax paper and a rolling pin to make your Keto Pierogies. Set a large piece of wax paper aside for the finished pierogies.
Roll a portion of dough into a ball and then place it between two pieces of wax paper. Roll it out into a circle, nice and thin, about 3.5″ wide, then remove the top piece of wax paper. Place 1 – 1 1/2 TBSP of the filling into the center of the circle. Use the wax paper to fold the circle in half to create your pierogi! Push the edges together to seal and then remove from the wax paper and set aside. Repeat for each ball of dough.
Heat a skillet on medium heat with extra butter or bacon grease. Fry a sliced onion, if desired, and then add the Keto Pierogies to the hot skillet. Fry until the bottom is golden, a couple of minutes, and then flip them over and do the same with the other side. Serve hot with sour cream.
Expert Tips
- Do not over cook your cauliflower! Time them so that they don’t over cook, because that will cause them to turn mushy and be too watery for your Keto Pierogies.
- Fry the bacon until very crisp so that the flavour is more pronounced.
- Don’t overstuff your Keto Pierogies. You don’t want the edges of the dough to touch the filling, otherwise they will be more difficult to close and may open during frying.
- Any leftovers can be stored in the fridge for a couple of days, or can be frozen! Lay them on a wax paper lined baking sheet, freeze until firm and then they can be placed in a freezer safe zilpoc or plastic container and stored in the freezer.
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Keto Pierogies with Bacon & Cheddar
Ingredients
Filling
- 3 slices bacon
- 1 small head cauliflower
- 2 tbsp unsalted butter
- ¼ cup sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh parsley
- ½ cup cheddar cheese
Dough
- 1 cup almond flour
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ½ tsp xanthan gum
- 1 ½ cup mozzarella
- 2 tbsp unsalted butter
- 1 egg
Instructions
Equipment Needed
- Skillet
- Cheese grater
- Medium sized microwave safe bowl
- Optional – kitchen scale
- Wax paper
- Rolling pin
The Filling
- Take the double boiler and fill the bottom pot with an inch of water. Bring it to a boil with a tight fitting lid. Heat a skillet on medium heat and fry the bacon until crisp, then set aside on paper towel to drain. Keep the bacon grease in the skillet.
- Wash and trim the cauliflower, chop it into small florets and then add it to the steamer section of the double boiler. Steam for 10 minutes until just fork tender.
- Empty the water from the bottom pot, dump the cauliflower into the bottom pot, top it with the butter and then the lid so that the butter can melt. Mince the parsley and crisp bacon, then grate the cheddar cheese with the small side of a cheese grater. Once the butter has melted, use an immersion blender to puree the cauliflower until smooth. Stir in the sour cream, onion powder, garlic powder, salt, pepper, parsley, bacon and cheddar until fully combined, then set aside.
The Dough
- Add the almond flour, onion powder, garlic powder, sea salt and xanthan gum to the microwave safe bowl, then whisk until fully combined. Grate the mozzarella and toss with the almond flour, then plop the butter right on top.
- Microwave for 60 seconds, stir, then microwave for an additional 30 seconds. Stir well, being sure the cheese has fully melted, then knead in the egg. Divide the dough into 12 equal portions.
Make the Keto Pierogies
- Set a large piece of wax paper aside for the finished pierogies.
- Roll a portion of dough into a ball and then place it between two pieces of wax paper. Roll it out into a circle, nice and thin, about 3.5 " wide, then remove the top piece of wax paper. Place 1 – 1 ½ TBSP of the filling into the center of the circle. Use the wax paper to fold the circle in half to create a pierogi. Push the edges together to seal and then remove from the wax paper and set aside. Repeat for each ball of dough.
- Heat a skillet on medium heat with extra butter or the bacon grease. Fry a sliced onion, if desired, and then add the Keto Pierogies to the hot skillet. Fry until the bottom is golden, about 3-5 minutes, and then flip them over and do the same with the other side. Serve hot with sour cream and fried onions if desired.
Notes
Tips & Tricks
- Do not over cook your cauliflower! Time them so that they don’t over cook, because that will cause them to turn mushy and be too watery for your Keto Pierogies.
- Fry the bacon until very crisp so that the flavour is more pronounced.
- Don’t have an immersion blender? Cool the cauliflower and then puree in a blender or food processor.
- A kitchen scale works wonders to divide your dough into equal portions.
- If the dough is super sticky, let it cool a bit first. By the time the dough has been separated into portions, it should have cooled enough to work with.
- Don’t overstuff your Keto Pierogies. You don’t want to edges of the dough to touch the filling, otherwise they will be more difficult to close and may open during frying.
- Any leftovers can be stored in the fridge for a couple of days, or can be frozen! Lay them on a wax paper lined baking sheet, freeze until firm and then they can be placed in a freezer safe zilpoc or plastic container and stored in the freezer.
I followed the dough as you have it. But my dough came out really greasy and fell and cracked while rolling out and adding filling. Did I do something wrong? I made my family regular perogies and thought I’d make some for me. So I was excited to see your recipe.
Hey Cathy! I do find the dough a bit greasy because of the butter and fats from the mozzarell, but they shouldn’t have cracked when rolled and shaped.
Same! Did you make it work some
How ??