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Low Carb Pittsburgh Pierogies

Place cauliflower, cream and butter in a microwave safe bowl and cook for 6 minutes on High. Stir to make sure that all of the florets are covered in cream and then cook for another 6 minutes. Transfer to a blender or food processor and add in the cheese. Process until the mixture is fully blended and smooth. Salt and pepper to taste. Set aside. Microwave the butter and mozzarella cheese for t. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

filling:

1/2 Head of cauliflower, cut into florets

1/2 tablespoon butter

1 tablespoon heavy whipping cream

3 oz extra sharp cheddar cheese

salt & pepper

dough:

2 cups super fine almond flour

2 cups shredded part - skim mozzarella cheese

1/4 cup butter

1 Large egg

1 Large egg yolk

cooked onion topping:

1/4 cup butter

1 1/2 cup sliced shallots

Preparation

1Place cauliflower, cream and butter in a microwave safe bowl and cook for 6 minutes on High. Stir to make sure that all of the florets are covered in cream and then cook for another 6 minutes.

2Transfer to a blender or food processor and add in the cheese. Process until the mixture is fully blended and smooth. Salt and pepper to taste. Set aside.

3Microwave the butter and mozzarella cheese for the dough on High for 1 minute. Stir and cook for one minute more. Stir well to combine.

4Allow the cheese to cool for 2 minutes and then mix in the egg and egg yolk. Mix until smooth.

5Mix in the almond flour to form a soft dough. Knead a few times to make sure that the dough is fully blended.

6Place the dough between 2 pieces of parchment or wax paper. Roll out the dough until it is quite thin, about 1/8 of an inch. Use a circle cookie cutter or a glass to cut 3 1/2" circles out of the dough.

7Drop a tablespoon of filling on each circle of dough. Carefully fold the dough in half and seal the edges by pressing down with your fingers.

8Melt the remaining 1/2 a stick of butter in a large frying pan over medium heat. Cook the shallots for a few minutes until they have softened. Add the pierogies in batches and cook until browned on both sides.

9Serve the pierogies with onions on top and a side of sour cream.

Additional Notes

NUTRITIONAL INFO: Servings: 6 Serving Size: 3 pierogies Calories 543 Fat 48g Protein 24g Carb 13g Fiber 5g Net Carbs 8g

Reviews: 0

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