Genius Keto Pierogi Recipe Featuring Sliced Provolone Pierogi “Dough”
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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.”
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.
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.
- 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
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.