Description
A delicious and healthy twist on traditional pierogi, this Low-Carb Beet Pierogi Bake is perfect for those looking for a low-carb meal option.
Ingredients
Scale
- 2 cups riced cauliflower
- 1 cup grated raw beets
- 1 cup shredded mozzarella cheese
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sour cream (for serving)
- 2 tablespoons chopped fresh dill (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
- In a large mixing bowl, combine the riced cauliflower, grated beets, mozzarella cheese, almond flour, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Spread the mixture evenly in the prepared baking dish, pressing it down gently to form a flat layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy.
- Remove from the oven and let it cool for about 10 minutes before slicing into squares.
- Serve warm with a dollop of sour cream and a sprinkle of fresh dill on top.
Notes
- For added flavor, mix in some sautéed onions or mushrooms into the pierogi mixture before baking.
- To make it a complete meal, serve with a side salad or steamed vegetables for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg