WebChop the bacon into small pieces. Place the bacon, cooked onions, ghee, and salt in the pot with the sweet potatoes and mash until smooth. Set aside. Next, …
Preview
See Also: Share RecipesShow details
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.
Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream. The first dough I used for this is a variation of ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile!
Measuring the milk in a tall glass with egg whisked in. The insanity. You can use any type of cheese you like but we fill our pierogi with a potato and cottage cheese filling much like vareniki fillings. So, for all of you…so you TOO can make Potato and Cheese Pierogi I created an actual recipe.
Filling: Use leftover mashed potatoes or whip up a quick batch. Mix in some sharp cheddar cheese. Dough: Whisk eggs with sour cream and milk. Add in flour and salt. Knead the dough by hand or with a standing mixer. Allow the dough to rest for 10 minutes once fully kneaded and elastic. Shape Pierogi: Roll out dough on a well floured surface.