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
Ingredients
Pie crust
- ¾ cup almond flour
- ¼ cup sesame seeds
- ¼ cup coconut flour
- 1 tbsp ground psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil
- 1 egg
- ¼ cup water
Filling
- 2 ripe avocados
- 1 cup mayonnaise
- 3 eggs
- 2 tbsp fresh cilantro, finely chopped
- 1 red chili pepper, finely chopped
- ½ tsp onion powder
- ¼ tsp salt
- 4 oz. cream cheese
- 5 oz. shredded cheese
Direction
-
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.
Tip!
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.