Keto avocado pie
So spicy and cheesy. So rich and so herby. This keto recipe – loaded with Tex-Mex flavors – proves that savory pie is definitely “a thing.” An undeniably yummy thing.
Prep time: 15 minutes
Yield: Makes 4 servings
- almond flour
- sesame seeds
- 1 tbsp ground psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil
- 1 egg
- 2 ripe avocados
- 1 cup mayonnaise
- 3 eggs
- 2 tbsp , finely chopped
- 1 red chili pepper, finely chopped
- onion powder
- 4 oz. cream cheese
- 5 oz. shredded cheese
Preheat the oven to 350°F (175°C). Mix all the ingredients for the pie dough in a food processor for a few minutes until the dough forms a ball. If you don’t have a food processor, just knead the ingredients together in a bowl using either a fork or your hands.
Attach a piece of parchment paper to a springform pan, no larger than 12 inches (26 cm) diameter. The springform pan makes it easier to remove the pie when it’s done. Grease the pan and the paper.
Spread dough into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10–15 minutes.
Split the avocado. Remove peel and pit, and dice. Remove the seeds from the chili and chop finely. Place the avocado and the chili in a bowl and mix with the other ingredients.
Pour mixture into the pie crust. Bake for 35 minutes or until lightly golden brown. Let cool for a few minutes and serve with a green salad.
Reap the benefits of leftovers! This pie is just as delicious the next day! It also stores well in the freezer. So, for a super-satisfying lunch, just toss a piece in your lunch bag. Or pack a few slices into your favorite basket and head out for a summer picnic. Or reheat a few pieces for an easy weeknight dinner. Just let those delicious leftovers work for you.