A Must-Try Keto Runza Recipe (Low-Carb Bierocks)

Runza is a German/Russian dish, typically made with a slight sweet yeast dough. The yeast dough is filled with beef, cabbage and other goof stuff. 

Although being super delicious it is not Keto friendly? So, how to make keto-approved Runzas?

Although you may believe it is impossible, the Keto dough for this delicacy is something you can make and with astonishing results. The runza is a perfect to-go dish and is good either for lunch, but also for breakfast. The runza can be packed in a lunch-box and with a bit of fresh lettuce on side you can have a perfect lunch.

The Highest carb ingredient is almond flour with 3g of net carbs per serving.

Ingredients

NOTE: the Keto dough in this recipe can be very tricky to make if using the “wrong” type of mozzarella. Choose mozzarella in log instead of mozzarella balls. The mozzarella balls tend to be packed in water and these are very moist and do not provide enough elasticity in the dough.

Step 1.

Make your filling; heat butter and olive oil in a large skillet or saucepot.

Step 2.

Add beef into the heated butter and cook, breaking lumps with a wooden spoon. Cook the beef for 10 minutes or until nicely brown.

Step 3.

Shred you cabbage or grate using a veggie grater. Add cabbage to the beef and sprinkle with salt and pepper. Stir gently and cook 5 minutes. Add onion and garlic and pour in water. 

Once the water boils, reduce heat and cook the cabbage for 25 minutes or until tender. It may happen that firmer parts of the cabbage remain a bit firm. 

You can cook for another 5 minutes and it will be okay. Remove the mixture from the heat and place aside. You can do this a day ahead.

Step 4.

Make the dough; preheat oven to 350F.

Combine mozzarella and cream cheese in a large microwave safe bowl.

Microwave the cheese in 40 second bursts on HIGH until melted.

Step 5.

Remove the cheese mixture from the microwave and stir to combine with a rubber spatula.

Step 6.

Whisk in eggs. Whisk using a metal whisk until combined. 

Step 7.

Add almond flour and stir again, with a spatula until the dough comes together. Make sure you are doing this this fast because if the cheese cools down, it will be hard to incorporate all the ingredients. 

Step 8.

Divide the dough into 2 equal parts. Roll each part between two pieces of baking paper. The baking paper will prevent sticking of the dough to the rolling pin. Roll out the dough to ¼-inch thickness.

Step 9.

Repeat with the second piece of the dough. Cut each piece of dough into 6 parts. If not possible at the firs try, remove the parts you have and place aside. Re-roll the scraps of the dough until you have 12 parts.

Step 10.

Place a ¼ cup of the filling in the center of the dough. Lift the edges and pinch to seal. Place the ruza in a baking dish, lined with baking paper, sealed side down.

Step 11.

Melt butter in a microwave and brush the runza with melted butter. Bake the runza for 35 minutes.

Serving

Cool runza on a wire rack for 10-15 minutes before serving.

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