Keto Mushroom Turnovers

Keto Mushroom Turnovers

These keto mushroom turnovers are a low carb version of one of our favourite holiday appetizers ever. Easy to make, and super addictive!

When I posted my Keto pierogi recipe recently, I mentioned how I’ve been finding myself creating keto versions of recipes that I already have 2 other versions of - regular, and gluten free.

This time around, I’m dealing with mushroom turnovers!

My original Mushroom Turnovers recipe has been up on my main blog for over a decade now, and has been a holiday FIXTURE for us even longer.

That one involved a ridiculously easy, super tasty dough made from flour, butter, and cream cheese. The dough was rolled out, cut out, and stuffed with a mushroom and onion mixture.

It sounds super simple, but words and photos will never accurately convey just how addictive they were.

My husband and I would plow through an embarrassing number of them on any given NYE, sometimes one in each hand. We’d be doing well if we took a breath in between!

So, as NYE 2022 was approaching... I knew I’d have to come up with a keto version.

Keto Mushroom Turnovers

While the filling was basically keto as it was, the dough was a big consideration.

I tossed around a few ideas - making a roll-out dough with a lot of butter and cream cheese, as the original, or using a fathead dough.

In the end, I decided to do kind of a hybrid of the two - a fathead dough, with the addition of unflavoured protein powder.

OH MAN, these were fantastic.

Almost too good - at 3 grams of net carbs each, it’s not like I should be eating all that many of them in a day.

Especially when they’re fresh out of the oven, though? They still have that “just snarf a pile of them” quality.

I mean, to the point where my non-low-carb husband was inhaling them.

It’s absolutely wild to think that I can now think of mushroom turnovers as “diet food”!

Low Carb Mushroom Turnovers Ingredients

Here’s what I used, and a few comments, where necessary:

Mushroom Filling

Crimini Mushroom Slices - Feel free to use any mushroom you like
Small Onion
Garlic Cloves
Olive Oil
Dried thyme
Salt
Sour cream - full fat

Fathead Pastry Dough

Shredded mozzarella cheese - use a low moisture mozzarella.
Cream cheese - full fat!
Large eggs - Ours have REALLY orange yolks, so don’t expect the same colour!
Almond flour - Fine grind, blanched.
Unflavoured whey protein powder - Any unsweetened brand should work.
Coconut flour
Almond milk - Unsweetened, original flavour
Baking soda
Baking powder
Salt

How to Make Keto Mushroom Turnovers

The full recipe follows at the end of this post, but here's the pictorial overview:

Mushroom Filling

In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits.

Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the sour cream.

Put aside and allow to cool a bit.

Pastry Dough

Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.

Measure remaining dough ingredients into a food processor, blitz to combine.

Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.

Assembly

With wet hands, divide dough into 30 roughly equal pieces. I start by dividing it into 3, then each piece in half, then each into 5.

One at a time, flatten a piece of dough into a circle approximately 2.5" across – I like to do this in the palm of one hand. Place a scant teaspoon of filling in the center of the circle.

Fold the dough in half around the filling, gently pinching the edges together to seal. Transfer each to prepared baking pan, leaving a little space between each.

Whisk egg together with 1 tablespoon of water, brush over the top of each turnover.

Bake for about 15 minutes, or until lightly golden.

Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated... IF they last that long.

Reheating Keto Mushroom Turnovers

I love it when a recipe reheats to taste as good as it does right out of the oven.

Unfortunately, our first reheated ones were kind of disappointing. Still really decent, but not the AMAZING turnovers that we’d had the night before.

On a lark, we decided to see if air frying them would help.

I’m happy to report that air frying these to reheat them DO bring them a lot closer to how they were, fresh out of the oven! So, SO much better than just microwaved.

Our recommendation:

Microwave for 30 seconds or so to warm up, then 1-2 minutes in the air fryer at 400.

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Keto Mushroom Turnovers

These keto mushroom turnovers are a low carb version of one of our favourite holiday appetizers ever. Easy to make, and super addictive!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Appetizer, Snack

Cuisine: Canadian

Diet: Diabetic, Gluten Free

Servings: 30 Turnovers

Calories: 118kcal

Equipment

Food processor

2 Baking sheet

Parchment paper

Ingredients

Mushroom Filling:

• 8 oz Crimini Mushroom Slices
• 1 Small Onion
• 2 Garlic Cloves
• 1 tablespoon Olive Oil
• ¼ teaspoon Dried thyme
• ½ teaspoon Salt
• 1 tablespoon Sour cream

Pastry Dough:

• 3 cups Shredded mozzarella cheese
• 4 ounces Cream cheese
• 2 Large eggs
• 2 ¼ cups Almond flour
• ⅓ cup Unflavoured protein powder
• ¼ cup Coconut flour
• ¼ cup Almond milk
• 1 teaspoon Baking soda
• ½ teaspoon Baking powder
• ½ teaspoon Salt

Assembly

• 1 Large egg

Instructions

• Preheat oven to 400, line 2 baking sheets with parchment paper.

Mushroom Filling:

• In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits.
• Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the sour cream.
• Put aside and allow to cool a bit.

Pastry Dough:

• Measure mozzarella and cream cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
• Measure remaining dough ingredients into a food processor, blitz to combine.
• Add melted cheeses, pulse until well combined - you don’t want to see any sections of unmixed cream cheese, etc.

Assembly:

• With wet hands, divide dough into 30 roughly equal pieces. (I start by dividing it into 3, then each piece in half, then each into 5)
• One at a time, flatten a piece of dough into a circle approximately 2.5" across – I like to do this in the palm of one hand. Place a scant teaspoon of filling in the center of the circle.
• Fold the dough in half around the filling, gently pinching the edges together to seal. Transfer each to prepared baking pan, leaving a little space between each.
• Whisk egg together with 1 tablespoon of water, brush over the top of each turnover.
• Bake for about 15 minutes, or until lightly golden.
• Remove from oven, allow to cool slightly before eating. Best served hot - fresh out of the oven or reheated... IF they last that long.

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 217mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

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