February 09, 2021

Keto Runza (or Beirocks) as seen on my Instagram



If you follow me on Instagram, then you saw the keto, low carb Runza we had last week.  You might know them as Beirocks, but it's all the same;  a ground beef and cabbage based filling inside a sealed pastry.

I'm not a big fan of meat sandwiches in any form, but when it's cold and gray outside, your body craves hot, filling foods like this.  The original kinds use a bread/bun wrapped but being low carb most of the time we made ours with a fat head style pastry dough.  I loved how it well it worked on these pastries, and it held together even after baking.  

The filling can be played with as you wish.  I did.  I kept tasting it and deciding what else I wanted to add, as it's really bland made the basic way it's often made in the Midwest.  Adjust and add things you like.   Next time I make these for my husband I'll probably add mushrooms and cheddar to the fillings as well.

Keto Runza

2 eggs
3 c shredded mozzarella cheese
4 oz. cream cheese
3 c almond flour

Blend the eggs and cream cheese in a food processor with an S blade by pulsing a couple times.  Add the shredded mozzarella and almond flour.  Pulse a few times until it comes together to make a dough.  Remove.  Cut dough in half to work with one half at a time.  Form squares or rectangles (about 4 per disk) about 5" or so.  I made rectangles and folded them over as pockets instead of the way a lot of people make them (squares) and pinch the corners together.  

Place about 1/2 c filling in each rectangle, fold over, fold edges and seal.  You can fold and seal them however you wish including making a circle, folding in half and sealing the prongs of a fork.  Here is a photo of my rectangle made into a pocket.

1 1/2 lb. ground beef
1/2 - 1 head cabbage (depending on the size of your cabbage)
1/2 large yellow onion or if small, use the whole thing
salt and pepper to taste
worchestershire sauce - about a teaspoon, or soy sauce optional
garlic - fresh or powder optional
mushrooms - optional, teaspoon of mustard or vinegar optional

Brown the beef and onion.  Add the cabbage, salt and pepper.  Taste and decide if you want to add any of the options.  Simmer about 30-40 minutes.  Drain well in a wire colander so your pastry dough stays firm.  Use in Runza.

I baked on parchment paper for about 35 minutes at 350 and opted to brush them with butter both before and after baking.


This shows my seams... place seam side down to bake.

Print Friendly and PDF