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