Keto Pie
Preheat the oven to 350F(176C). Slice the mushrooms, trim the wooden parts of the asparagus and slice into pieces, finely slice the tomato. Line a 23cm springform with parchment paper set aside.
- Cook1 h 50 min
- Total1 h 50 min
- Serves5
- LevelIntermediate
Ingredients
- ¾ cup Pie crust:
- 4 tbsp almond flour
- 1 tbsp coconut flour
- 1 tsp ground psyllium husk powder
- 1 pinch baking powder
- 3 tbsp salt
- 1 olive oil or coconut oil
- 4 tbsp egg
- 1 cup water
- 4 oz (113g) Filling:
- 1 mushrooms, sliced
- 1 cup asparagus, sliced
- 3 tomato, sliced
- 2 tbsp mayonnaise
- ½ tsp eggs
- to taste fresh dill, finely chopped
- 4 oz (113g) onion powder
- 4 oz (113g) black pepper
- cream cheese or dairy-free cheese
- shredded cheese or dairy-free cheese
Preparation
- Preheat the oven to 350F(176C). Slice the mushrooms, trim the wooden parts of the asparagus and slice into pieces, finely slice the tomato. Line a 23cm springform with parchment paper set aside.
Method
- Add the pie ingredients into a food processor and process until forms into a dough.
- Put the dough onto the springform and press it with oiled fingers and bake in the preheated oven for 10-12 minutes.
- In a bowl, combine the mayonnaise, eggs, dill, onion powder, black pepper, cream cheese, and shredded cheese until well incorporated then pour onto the pie crust.
- Top with sliced mushrooms, asparagus, and tomato, and bake until golden browned for about 30-35 minutes, enjoy!
