If you are looking for a delicious ketogenic snack but feel like you need to eliminate carbs from your diet, then you are in the right place. This recipe shows you how to make keto pierogis filled with bacon and mushrooms that will help you to stay on track of your low carb diet.
We’re back in the kitchen again! This time, we’re cooking up a batch of keto pierogis filled with bacon & mushroom! While many people are familiar with pierogi, they’re usually made via a traditional, non-keto recipe. But, with the help of some bacon and mushrooms, you can make a keto pierogi that is not only a low carb, high fat treat, but that’s also packed with flavor and nutrition.
Initially I was skeptical about switching my diet to Keto. I had tried it before, but it was a challenge to actually stick to. I kept making life changes to find something that would be healthier than my previous diet. In the end, it was so much easier than I thought. I have lost 15 lbs and feel great. Also, my husband has lost a bunch of weight, and while we continue to have our ups and downs, he was finally able to be completely keto.
Keto pierogis with bacon and mushroom filling
Pierogis or hot pockets prepared from scratch are a wonderful delight. They’re stuffed with wonderful mushrooms, bacon, spinach, and cheese, but you can stuff them with almost anything.
20 + 15 m Medium
Begin by preparing the filling. In a skillet, sauté the shallot, garlic, and bacon until the bacon is cooked. Continue to sauté the mushrooms and spinach until the mushrooms are soft. Salt & pepper to taste.
Reduce the heat to low and stir in the cream cheese and parmesan cheese. Stir again and continue to cook for another minute. Allow to cool before serving.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a mixing dish, combine all of the dry ingredients.
In a small saucepan, melt the butter and cheese together over low heat. For a smooth batter, stir well. Turn off the heat.
Continue to whisk the egg into the mixture. Mix in the dry ingredients until a firm dough forms.
Use a rolling pin to flatten the dough into four circular pieces that are approximately 0.2 inch (12 cm) thick and 7 inches (18 cm) in diameter.
Fill each piece of dough with a large quantity of filling, but only half of each piece.
With a fork or your fingers, fold and seal the edges.
Brush the pierogis with beaten egg and bake for 20 minutes, or until golden. Serve with a salad and a vinaigrette.
The pierogis may be stored in the freezer. The same wonderful cheese dough that goes into our bread twists and mummy dogs is used here.
Give your palate a bit of a break with these Keto Pierogis, filled with Bacon and Mushroom. They’re so filling that you don’t even need to eat the gravy! You can also freeze them and pull one out to thaw & eat when you’re ready.. Read more about keto savoury pie and let us know what you think.
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