To make the Keto Pierogi Dough: Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave another minute. Stir until fully combined and cool for 2 minutes. Stir in the egg and egg yolk until combined. Add the almond flour and stir with a large spoon until combined.
Bring a large pot of salted water to a gentle boil. Add the pierogi in batches, about 20 at a time, and cook until they float to the surface, 10 to 15 minutes. Remove with a slotted spoon and drain in a strainer. Repeat with the remaining pierogi. In Poland, Polish white cheese or Russian tvarog is used.
Delicious Keto Pierogies made with Fathead Dough are the perfect low carb pierogi substitute! You can fill them with almost anything but this version uses cheesy cauliflower puree! Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave another minute.
When made as directed in the recipe - as 24 large perogies - this recipe has 5 grams of total carbs per pierog. 2 grams of that comes from fiber, so 3 grams net carbs per perogy. Can you boil these keto perogies? I wouldn’t. I didn’t try, but I really don’t think that fathead dough would stand up to even a low simmer. How do you serve keto pierogi?