Keto Pelmeni with Creamy Garlic Sauce

Ingredients

• 2 cups Almond flour
• 2 cups Mozzarella cheese, shredded
• 4 oz Cream cheese
• 1 lb Ground beef
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Heavy cream
• 4 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Combine the 2 cups of shredded mozzarella cheese and the 4 oz of cream cheese in a microwave-safe bowl. Heat in the microwave for 1 to 2 minutes, stirring every 30 seconds, until the cheeses are fully melted and smooth.
2. 2Add the 2 cups of almond flour to the melted cheese mixture. Mix thoroughly with a spoon or spatula, then knead the mixture by hand for 3 to 5 minutes until a smooth, uniform dough forms.
3. 3In a separate medium-sized bowl, combine the 1 lb of ground beef, the 1/2 finely chopped medium onion, 1 clove of minced garlic, 1/4 tsp of salt, and 1/8 tsp of black pepper. Use your hands to mix the ingredients thoroughly until they are evenly combined and the mixture is uniform.
4. 4Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough evenly until it is approximately 1/8-inch (0.3 cm) thick. Use a 2-inch (5 cm) round cookie cutter or a knife to cut out approximately 24 to 28 small circles from the rolled dough.
5. 5Place about 1 teaspoon of the meat filling in the center of each dough circle. Fold each circle in half to create a half-moon shape, then firmly pinch the edges together to seal the filling inside. Bring the two pointed ends of the half-moon shape together and pinch them firmly to seal, forming the traditional pelmeni shape.
6. 6Fill a large 6-quart (5.7 L) pot with water and bring it to a rolling boil over high heat. Carefully add the prepared pelmeni to the boiling water in batches if necessary to avoid overcrowding. Cook for 5 to 7 minutes, or until the pelmeni float to the surface and the dough appears cooked through.
7. 7While the pelmeni cook, prepare the sauce in a small saucepan. Melt the 4 tbsp of butter over medium heat. Add the remaining 1 clove of minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Pour in the 1 cup of heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the remaining 1/4 tsp of salt and 1/8 tsp of black pepper.
8. 8Using a slotted spoon, carefully remove the cooked pelmeni from the boiling water and drain any excess liquid. Serve the pelmeni immediately, topped generously with the creamy garlic sauce.

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