#Keto Pierogi Recipe with Mushroom Filling #lowcarb #glutenfree (2024)

Mushroom Filling:

• ▢ 2 tablespoons unsalted butter
• ▢ 8 ounces button mushrooms quartered
• ▢ ¼ teaspoon salt
• ▢ ⅛ 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:

• ▢ 1 teaspoon instant yeast
• ▢ 2 tablespoons warm water
• ▢ 1 ¼ cups almond flour
• ▢ 1 ½ teaspoons psyllium husk powder
• ▢ 1 teaspoon baking powder
• ▢ 1 ½ cups shredded low-moisture part-skim mozzarella cheese
• ▢ 1 ounce cream cheese
• ▢ 1 large egg beaten
• ▢ ½ tablespoon avocado oil for oiling your hands

Other:

• ▢ 2 tablespoons unsalted butter
• ▢ ¼ onion thinly sliced
• ▢ 4 tablespoons sour cream for serving
• ▢ A small handful of fresh dill for serving

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 ½ 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.

• Net Carbs: 5g per serving (1 pierogi with toppings)
• Inspiration for this recipe came from two places. 1) I got the idea to use fathead dough to make pierogies from I Breathe I’m Hungry. 2) I made a couple tweaks to my recipe for Pizza Dough from the Keto Bread cookbook that Lara Clevenger and I wrote.
• To reheat these pierogies, preheat the oven to 375F. Place the pierogies in an oven-safe baking dish or tray. Bake until warm, about 10 to 15 minutes.

Nutrition Facts

Keto Pierogi Recipe with Mushroom Filling

Amount Per Serving (1 pierogi with toppings)

Calories 265Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 57mg19%

Sodium 258mg11%

Potassium 206mg6%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 2g2%

Protein 12g24%

Vitamin A 413IU8%

Vitamin C 1mg1%

Calcium 243mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.