Keto pierogis filled with bacon and mushroom

Keto pierogis filled with bacon and mushroom

Homemade pierogis or hot pockets are a real treat. Here with lots of delicious mushrooms, bacon, spinach and cheese but you can fill them with just about anything you like.

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47 comments

  1. 1
    Jennifer
    December 9 2016
    Please see in Keto Pierogis recipe ingredients when using metric conversions

    11⁄5 dl almond flour
    33⁄5 dl shredded cheese

    Makes no sense.

    With Thanks cheers Jen.

  2. 2
    Francoise
    December 18 2016
    I noticed that too. Click "US" in the recipe instructions to see the values in cups/teaspoons/tablespoons.
    Francoise
  3. 3
    Gentiann
    January 4 2017
    In general ¼ cup of shredded cheese = 28 gr = 1 ounce
    and for coconut flour or almond flour, 1 cup = 112 gr
    so in the above recipe:
    ½ cup almond flour = 56 gr
    ¼ cup coconut flour = 28 gr
    1½ cups shredded cheese = 168 gr
    I hope this will help!
  4. 4
    Amisha
    January 4 2017
    Just tried making the dough but it's all crumbly.... I followed the recipe without any deviation. Any idea on what may have gone wrong?
    Reply: #21
  5. 5
    Nancy
    January 7 2017
    @ Amisha, I find that this this dough works best with mozzarella cheese.
  6. 6
    Kim
    January 11 2017
    Amisha, I also used mozzarella cheese but my dough was still crumbly so I microwaved it on high for 20 to 30 seconds then used my hands to knead the crumbs into the dough (careful, the dough might be hot). After dividing the dough into 4 portions I also microwaved each portion for 10 to 15 seconds on high just before shaping it. I didn't used a rolling pin, just my hands. Hope that helps.

    This was very good! A definite do-again!

  7. 7
    Amisha
    January 13 2017
    Thank you Kim and Nancy. I am going to to give it a try again. It looks so good!
  8. 8
    Tiffany
    March 23 2017
    So far with just the assembly part, I have found that I have more filling than dough. Perhaps I should make the dough part thinner before filling but find that they break, but that could be because of over filling them. Will see how hey back and taste and leave a review.
  9. 9
    Theresa
    April 20 2017
    This sounds yummy and I'm going to try it today or tomorrow. Just wanted to say that it could make a nice chicken pot pie (or beef) as well! :)
  10. 10
    Carol
    April 20 2017
    New family favourite I too have trouble with the dough once it cools down I'm guessing I'll try the tips thank you
  11. 11
    Andrew
    May 1 2017
    It says you can keep them in the freezer has anyone tried this yet and do you bake them first or not ?
    Reply: #19
  12. 1 comment removed
  13. 13
    Melissa
    June 27 2017
    The dough was ridiculously crumbly. No way could I roll this or even hand mould the dough - just fell apart. Disappointing as I followed the recipe to a T. Have decided to put the dough in the bottom of some pie pots and put the filling on top. Hopefully that will taste ok…
  14. 14
    Luke
    July 8 2017
    Dough was a little crumbly but took extra care and they turned out spectacularly. One of the tastiest meals on my keto journey!
  15. 15
    Laura
    July 19 2017
    what is the serving size? just one?
  16. 16
    Shanna
    October 28 2017
    I bet this filling would be equally delicious wrapped in a boiled cabbage leaf. Skip the dough and save a few carbs by converting the recipe into cabbage rolls. I'll try it tonight!
    Reply: #18
  17. 17
    Rich
    November 13 2017
    120 ml almond flour
    60 ml coconut flour
    ????
    Reply: #28
  18. 18
    Reply to comment #16 by Shanna
    Louise
    February 23 2018
    Great idea!! I’m trying it!
  19. 19
    Reply to comment #11 by Andrew
    Nina
    March 7 2018

    It says you can keep them in the freezer has anyone tried this yet and do you bake them first or not ?

    I would also like to know the answer to this question!

    Reply: #26
  20. 20
    Stefanie
    March 28 2018
    The first we made went fine but as the dough cooled it was more crumbly. In the future we will be keeping it hot or warming it before trying to roll or crimp. We used Provolone cheese in ours. I love the thought of using it for pot pie and plan to try it as pizza dough as well. One of the tricks we found was getting the cheese to the point where it flowed smoothly if you scooped it out of the butter. Another was adding the egg after we put the hot butter and cheese in our food processor with a dough blade and then tossing in the dry while it was mixing. I imagine you could do this with a handheld mixer on low as well.
    We made extra and cooked them before freezing. If anyone tries it with them raw please let us know how it worked!
  21. 21
    Reply to comment #4 by Amisha
    Cathy
    May 2 2018
    I just made this recipe again (5th time maybe) I added psyllium husk powder to the recipe. I added 4 tablespoons for 8 servings. It held together much better and I was able to roll, fill and pop on to the baking sheet with no trouble. I couldn't taste any difference. If you try this make sure it is the POWDER not husks. I also use extra large eggs for cooking. And I roll the dough between sheets of parchment paper and use the parchment paper to help fold over the dough so the dough is supported when flipping it on to the filling. Hope this helps!
  22. 22
    Sher
    September 15 2018
    How are these recipes with regards to being low sodium
  23. 23
    Julie
    September 30 2018
    this was ok. had no problems at all but i would skip the salt because of mozzarrella. lots of steps maybe not worth a second go at it.
  24. 24
    Susan
    October 9 2018
    Looking for a good pirogi recipe that is Keto, however, we do not bake them but boile then fry in butter. Any idea how these would hold up to traditional cooking methods. Baking is more of a hand pie or pasty.
  25. 25
    Jolene
    October 13 2018
    I understand this a keto/ vegan version but this is not a traditional pierogi recipe. They're typically boiled and fried, not baked. This version produces a pasty or savoury pastry. Great idea, tho. I do like mushrooms in my pierogies but sauerkraut is my favourite, second is potato and cheese.
  26. 26
    Reply to comment #19 by Nina
    Jolene
    October 13 2018
    No, they do not need to be cooked before freezing. Make sure they're packed and laid flat, one layer or if 2 layers, line with parchment in between. You don't want them to stick to each other or it comes out in clump, and can be a pain to peel apart. Best if you store them flat in freezer at first; once frozen they can be stored upright, but flat is best.
  27. 27
    Nicki
    October 13 2018
    We had a bittoo much filling for the dough. We also had left over egg wash. while the pies baked we scrambled the eggs in the pan tha thad bits of the filling in it....superb! will be serving theses special scrambled eggs or omelet to overnight guests. will probably make extra filling and freeze it in usable portions for unexpected guests or for a quick meal...then only have to do all the time consuming prep work once in awhile.
  28. 28
    Reply to comment #17 by Rich
    Susie
    October 23 2018
    Rich, they are STILL using ml for DRY ingredients. I complain about it constantly! Latest is 1 litre of cheese!

    120 ml almond flour
    60 ml coconut flour
    ????

  29. 29
    Danielle
    October 24 2018
    Well now this was delicious!! I too ended up with more filling than I needed but that was ok. I took the advice from above and used parchment paper because as I was rolling out the dough it kept sticking to the board. Very yummy and will definitely be making them again!
  30. 30
    Oriana
    November 20 2018
    When I ran the numbers I am getting 15.3 g carb not 8 g carb per Pierogi.
    Can someone please advise how the carbs are being counted?
    Reply: #31
  31. 31
    Reply to comment #30 by Oriana
    Kristin Parker Team Diet Doctor
    November 20 2018

    When I ran the numbers I am getting 15.3 g carb not 8 g carb per Pierogi.
    Can someone please advise how the carbs are being counted?

    Did you subtract the fiber to get your net carb count? The 8g carbs that we list is the net carb amount.

  32. 32
    Lynn Sullivan
    March 26 2019
    Could you use a traditional pasta roller machine to flatten out the pastry if it was warm? I assume having the egg room temperature would be better too? Very excited to try this!
    Reply: #33
  33. 33
    Reply to comment #32 by Lynn Sullivan
    Kristin Parker Team Diet Doctor
    March 27 2019

    Could you use a traditional pasta roller machine to flatten out the pastry if it was warm? I assume having the egg room temperature would be better too? Very excited to try this!

    That sounds promising! You'll have to let us know if that works!

  34. 34
    Bathabile
    March 27 2019
    I found my pastry was too salty but I think it could be my very strong cheddar cheese.
    The pastry wasn't at all crumbly.

    This is the second recipe I've tried with coconut flour and I've decided that I just don't like it. Can I replace the coconut flour with more almond flour or something else?

    Reply: #35
  35. 35
    Reply to comment #34 by Bathabile
    Kristin Parker Team Diet Doctor
    March 28 2019

    I found my pastry was too salty but I think it could be my very strong cheddar cheese.
    The pastry wasn't at all crumbly.
    This is the second recipe I've tried with coconut flour and I've decided that I just don't like it. Can I replace the coconut flour with more almond flour or something else?

    You can try using almond flour or oat fiber if you have it. It may take some experimenting to get the texture right. Try 2x the amount as what is called for of the coconut flour.

  36. 36
    Brenda
    April 4 2019
    Loved this! I added psyllium corn husk powder in place of coconut flour (I can’t stand anything coconut) . I also added have a block of cream cheese to the melted mozzarella. Mine rolled out fine and was not crumbly. They tasted great!
  37. 37
    Brenda
    April 4 2019
    I meant to say that I did use almond flour but replaced the coconut flour with psyllium corn husk powder. I think adding the cream cheese with the mozzerella helps to keep the dough from crumbling. It's the same with the fathead pizza dough. I will make it again for sure!
  38. 38
    Ellie
    April 28 2019
    This is delicious. Recipe worked out beautifully. I think more of an empanada or pastie than a pierogi, but whatever you call it, its rich and delicious!
    Reply: #41
  39. 39
    Annalina
    September 20 2019
    I used mozarella cheese and the dough turned out perfect! I would never guess it was a keto recipe!
    As I am of a Polish origin, and we're the pierogi specialists ;) , believe me as I say it really reminded me of oven baked pierogi (yes, they don't definitely have to be boiled, check the "pierogi z pieca" images).
    One of my definite favourites!
  40. 1 comment removed
  41. 41
    Reply to comment #38 by Ellie
    Cristy
    July 25 2020
    The same here... it is more like Argentinian empanada, but I really like it and I will make it again for sure!
  42. 42
    miriam_parks
    August 17 2020
    I'm not sure if maybe I did something wrong, but when I made these there was way too much filling. And when I removed the pierogies from the oven they were floating in a pool of butter. What did I do wrong?
  43. 43
    Alasdair
    October 9 2020
    I'll be honest, using British cheese these are overwhelmingly rich, and nothing like traditional Polish pierogi. I found them quite unpleasant to be true. I wouldn't bother with the parmesan in the filling, and no salt required at all. The dough simply did not hold itself together and was far too strongly flavoured. Perhaps with mozzarella as suggested above it may be better, but I'm not going to try again in a rush.
  44. 44
    Faye
    November 2 2020
    I've just made the dough and it was so sloppy the butter was oozing out, I just kept adding more coconut and almond flours until I could at least handle it. Way too much filling. I made one and used the left over dough to make biscuits.
    Reply: #45
  45. 45
    Reply to comment #44 by Faye
    Crystal Pullen Team Diet Doctor
    November 3 2020

    I've just made the dough and it was so sloppy the butter was oozing out, I just kept adding more coconut and almond flours until I could at least handle it. Way too much filling. I made one and used the left over dough to make biscuits.

    I am curious, Faye. Did you use low moisture, part-skim milk mozzarella or whole milk mozzarella? Typically dough like this does better with the part-skim milk mozzarella.

  46. 46
    Diane
    November 11 2020
    Made these tonight. Did not have any problems with the filling or crust. Everything came out proportional. They were absolutely delicious and pretty. I wish I could upload a picture! My only general comment is I wish when bacon was listed as an ingredient that cooked or uncooked would be included with it.
    Reply: #47
  47. 47
    Reply to comment #46 by Diane
    Crystal Pullen Team Diet Doctor
    November 12 2020

    Made these tonight. Did not have any problems with the filling or crust. Everything came out proportional. They were absolutely delicious and pretty. I wish I could upload a picture! My only general comment is I wish when bacon was listed as an ingredient that cooked or uncooked would be included with it.

    Thanks for your feedback. I shared it with the recipe team and they updated. Please check it out :)

  48. 48
    Denise
    January 2 2022
    These were super easy to put together. I am going to keep this recipe. Next time I will fill them with chicken and cheese. Delicious!!
    Reply: #49
  49. 49
    Reply to comment #48 by Denise
    Kerry Merritt Team Diet Doctor
    January 3 2022

    These were super easy to put together. I am going to keep this recipe. Next time I will fill them with chicken and cheese. Delicious!!

    Sounds delicious!

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Reply to comment #41 by Cristy

.