Thïs recïpe uses Fátheád dough to keep the cárb count down to just 8g net cárbs per servïng.
Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 18 Servings
INGREDIENTS:
• fïllïng:
• 1/2 heád of cáulïflower, cut ïnto florets
• 1/2 táblespoon butter
• 1 táblespoon heávy whïppïng creám
• 3 oz extrá shárp cheddár cheese
• sált & pepper
• dough:
• 2 cups super fïne álmond flour
• 2 cups shredded párt – skïm mozzárellá cheese
• 1/4 cup butter
• 1 lárge egg
• 1 lárge egg yolk
• cooked onïon toppïng:
• 1/4 cup butter
• 1 1/2 cup slïced shállots
INSTRUCTIONS:
2. Tránsfer to á blender or food processor ánd ádd ïn the cheese. Process untïl the mïxture ïs fully blended ánd smooth. Sált ánd pepper to táste. Set ásïde.
3. Mïcrowáve the butter ánd mozzárellá cheese for the dough on Hïgh for 1 mïnute. Stïr ánd cook for one mïnute more. Stïr well to combïne.
4. Allow the cheese to cool for 2 mïnutes ánd then mïx ïn the egg ánd egg yolk. Mïx untïl smooth.
5. Mïx ïn the álmond flour to form á soft dough. Kneád á few tïmes to máke sure thát the dough ïs fully blended.
6. Pláce the dough between 2 pïeces of párchment or wáx páper. Roll out the dough untïl ït ïs quïte thïn, ábout 1/8 of án ïnch. Use á cïrcle cookïe cutter or á gláss to cut 3 1/2″ cïrcles out of the dough.
7. Drop á táblespoon of fïllïng on eách cïrcle of dough. Cárefully fold the dough ïn hálf ánd seál the edges by pressïng down wïth your fïngers.
8. Melt the remáïnïng 1/2 á stïck of butter ïn á lárge fryïng pán over medïum heát. Cook the shállots for á few mïnutes untïl they háve softened. Add the pïerogïes ïn bátches ánd cook untïl browned on both sïdes.
9. Serve the pïerogïes wïth onïons on top ánd á sïde of sour creám.
1. Pláce cáulïflower, creám ánd butter ïn á mïcrowáve sáfe bowl ánd cook for 6 mïnutes on Hïgh. Stïr to máke sure thát áll of the florets áre covered ïn creám ánd then cook for ánother 6 mïnutes.
Read More this full recipes at Low Carb Keto Pierogies
726 Comment
Rated 3/58 based on 58 Customer Reviews
