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.

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.
4 servingservings


  • 2 tbsp 2 tbsp butter
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 1 shallot, finely choppedshallots, finely chopped
  • 3 oz. 90 g mushrooms
  • 5 oz. 150 g bacon
  • 2 oz. 60 g fresh spinach
  • 2 oz. 60 g parmesan cheese, grated
  • 513 oz. 150 g cream cheese
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp pepper
Pierogi dough
  • ½ cup 120 ml (60 g) almond flour
  • 4 tbsp 60 ml (30 g) coconut flour
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 1½ cups 360 ml (175 g) shredded cheese
  • 223 oz. 75 g butter
  • 1 1 eggeggs
  • 1 1 beaten egg, for brushing the top of the pierogibeaten eggs, for brushing the top of the pierogi


Instructions are for 4 servings. Please modify as needed.

  1. Start with the filling. Sauté shallot, garlic, bacon, mushrooms and spinach in butter until they have turned a nice color. Salt and pepper.
  2. Lower the heat and add cream cheese and parmesan cheese. Stir and let simmer for another minute. Set aside and let cool.
  3. Preheat the oven to 350°F (175°C). Mix all dry ingredients in a bowl.
  4. Melt the butter and cheese together in a pan on low heat. Stir thoroughly for a smooth batter. Remove from the heat.
  5. Crack the egg into the mixture and keep stiring. Add the dry ingredients and mix into a firm dough.
  6. Divide the dough into four balls and use a rolling pin to flatten them into four round pieces, about ⅕ inch (½ cm) thin and 7 inches (18 cm) in diameter.
  7. Apply a generous amount of filling on each piece of dough, but only on one half of each piece.
  8. Fold and seal the edges with a fork or your fingers.
  9. Brush with a beaten egg and bake for 20 minutes until the pierogis turn golden. Serve with a salad and dressing.


You can keep the pierogis in the freezer. This is the same delicious cheese dough as in our bread twists and mummy dogs.

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  1. Jennifer
    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. Francoise
    I noticed that too. Click "US" in the recipe instructions to see the values in cups/teaspoons/tablespoons.
  3. Gentiann
    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. Amisha
    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. Nancy
    @ Amisha, I find that this this dough works best with mozzarella cheese.
  6. Kim
    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. Amisha
    Thank you Kim and Nancy. I am going to to give it a try again. It looks so good!
  8. Tiffany
    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. Theresa
    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. Carol
    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. Andrew
    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. Tracey Madeira
    My sister made these and said she had trouble with the fragile pastry, this is the closest taste to pastry i found. I,m going to use this in individual tart cases with a top as chicken and bacon or mincemeat and onion pies or without a top as quiche. Definitely using this pastry again.
  13. Melissa
    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. Luke
    Dough was a little crumbly but took extra care and they turned out spectacularly. One of the tastiest meals on my keto journey!
  15. Laura
    what is the serving size? just one?
  16. Shanna
    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. Rich
    120 ml almond flour
    60 ml coconut flour
    Reply: #28
  18. Louise
    Great idea!! I’m trying it!
  19. Nina

    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. Stefanie
    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. Cathy
    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. Sher
    How are these recipes with regards to being low sodium
  23. Julie
    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. Susan
    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. Jolene
    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. Jolene
    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. Nicki
    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. Susie
    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. Danielle
    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. Oriana
    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. Kristin Parker Team Diet Doctor

    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. Lynn Sullivan
    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!

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