Genius Keto Pierogi Recipe Featuring Sliced Provolone Pierogi “Dough”
We found a way to make homemade keto pierogi without all the work (or the carbs!).
Pierogi are on the menu with this keto hack.
If you’ve ever had pierogi, you know how comforting they are to enjoy. Traditional pierogi are made with a flour dough and stuffed with a mashed potato and cheddar cheese filling. While they’re oh so delicious, the recipe features carbs on carbs and is, unfortunately, not very keto-friendly.
So that’s where our recipe for these keto pierogi comes into play! This recipe is inspired by our recipe for keto ravioli and uses sliced provolone cheese as the “crust.”
Check out our keto ravioli 3 ways recipe post and our Philly cheesesteak keto ravioli.
I’m not joking when I say this is one of the yummiest keto meals I’ve made in a long time. The filling is made with mashed cauliflower and melted cheddar cheese with a few green onions added to the mixture.
To make these keto pierogi, you first make the filling so you’re ready to stuff the pierogi as soon as you start baking the provolone slices.
You bake the provolone slices for about 3 to 5 minutes until the cheese starts to bubble and turn golden brown. Then you’ll remove the cheese from the oven and let it cool slightly before adding the filling. You’ll add the filling to one-half of a slice of provolone and then fold the slice of cheese in half over the filling. Press the edges around the filling to form the pierogi. Then broil the pierogi to brown them and seal them closed.
Keto Pierogi
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES
Baked provolone cheese stuffed with a cauliflower and cheddar cheese filling, topped with sautéed shallots and green onions.
Ingredients
- 24 slices provolone cheese
- 2 - 12 ounce bags of frozen cauliflower
- 1/4 cup butter, divided
- 1 cup shredded sharp cheddar cheese
- 1 bunch of green onions, chopped, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 shallots, minced
Directions
1
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Arrange provolone slices in a single layer on the baking sheets. You may have to work in batches or can use three baking sheets.
2
To make the filling:
Microwave the cauliflower in a glass bowl for 3 to 5 minutes, until soft. Then purée the cauliflower with either an immersion blender or food processor until smooth. Add 2 tablespoons of butter to the cauliflower while it's still warm so that the butter melts in with the cauliflower. Mix in the salt and pepper.
3
Stir 1 cup of shredded sharp cheddar into the mashed cauliflower. Then mix in 1/4 cup of the chopped green onions. Save the remaining green onions as garnish.
Once you've made the filling, you can bake the provolone slices.
4
To bake and assemble the pierogi:
Bake the provolone slices for 3 to 5 minutes until bubbly and slightly browned. Depending on your oven, you may need to bake them for longer. Make sure to watch them closely.
5
Remove the baked provolone slices from the oven and let cool for 3 to 5 minutes. Once cooled, place about 2 tablespoons of the filling on one half of each slice of provolone. Fold the slice of provolone over the filling and press the edges together to seal. Repeat with the remaining slices of provolone. You may end up with a little bit of extra filling.
6
Once all the provolone slices are stuffed and the pierogi are formed, turn your oven to broil. Broil the pierogi for 30 seconds to 1 minute until browned. Then remove from the oven and let cool before serving.
7
While the pierogi are cooling, sauté the shallots in a skillet over medium heat in the remaining 2 tablespoons of butter for about 5 minutes, until soft. Add the remaining green onions to the skillet to just slightly cook them.
8
To serve, dish up four pierogi per plate and garnish with sautéed shallots and green onions. Enjoy!
Nutrition Information
Yield: 6 servings, Serving Size: 4 pierogi
Amount Per Serving:
496 Calories | 38g Fat | 7.8g Total Carbs | 2.8g Fiber | 3.3g Sugar | 30.4g Protein | 5g Net Carbs
Tips for making the best keto pierogi:
- Microwaving frozen cauliflower makes it much easier to make the filling, but you can use a head of fresh cauliflower if you want.
- I used an immersion blender to purée the cauliflower, but a food processor works too.
- Depending on your oven, you might need to bake the provolone for longer than three to five minutes for it to start to bubble and turn golden brown, just make sure you’re keeping a close eye on the cheese so it doesn’t get overcooked.
- Parchment paper is your best friend for this recipe. You won’t be able to get the cheese off the baking sheets if you skip the parchment paper, and it makes clean up a breeze.
These taste as close to the real deal as you can get with keto!
You might find that you prefer these keto pierogies to the traditional flour dough and potato filling. They’re pretty amazing when you consider all that cheesy goodness. Don’t skip the sautéed shallot and green onions as toppings, they compliment the dish. Enjoy!
Here’s what my Hip sidekick, Jenna, has to say about this recipe:
“Wow! I like these better than actual pierogi. Being from the Midwest, I’ve had pierogies more times than I could count, and these are off the charts. I am a big fan of the filling, using provolone slices is genius, and the topping sure pulled it all together! These were super easy to throw together, and I’ll be making them again.”
Looking for a keto recipe to serve with these keto pierogi? Check out our recipe for the Famous Columbia 1905 Salad.
What about filling it with sauerkraut that is dried by squeezing out the moisture with a towel?
We haven’t tried that, but let us know how they turn out if you decide to give it a try! ❤️