Keto avocado pie

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.

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.
USMetric
4 servingservings

Ingredients

Pie crust
  • ¾ cup 180 ml (100 g) almond flour
  • 4 tbsp 60 ml (35 g) sesame seeds
  • 4 tbsp 60 ml (30 g) coconut flour
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 pinch 1 pinch salt
  • 3 tbsp 3 tbsp olive oil or coconut oil
  • 1 1 eggeggs
  • 4 tbsp 60 ml water
Filling
  • 2 2 ripe avocadoripe avocados
  • 1 cup 240 ml mayonnaise
  • 3 3 eggeggs
  • 2 tbsp 2 tbsp fresh cilantro, finely chopped
  • 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
  • ½ tsp ½ tsp onion powder
  • ¼ tsp ¼ tsp salt
  • ½ cup 120 ml cream cheese
  • 1¼ cups 300 ml (150 g) shredded cheese

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. 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.
  2. 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.
  3. Spread dough into the pan. Use an oiled spatula or your fingers. Pre-bake the crust for 10–15 minutes.
  4. 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.
  5. 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.

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14 comments

  1. Tamara
    Oooooooh this pie is soooooooo tasty????
  2. Patricia
    How many calories are per serving???
  3. Carolyn Smith
    4070 calories for whole pie
    Replies: #4, #5
  4. Carolyn Smith
    1082 for crust alone.
  5. angela
    is that the calorie count for 4 servings?
    also is there a substitute I can use instead of the sesame seeds?
  6. Annette
    If I switch to metric the flours are in ml. Is that supposed to be grams? It's a bit hard to make it this way as I find measurements in cups confusing.
    Reply: #9
  7. Christine
    This is absolutely delicious! I added bacon pieces, too - because why not! And I just made it without the crust and it baked up nice like a crustless quiche. Saves on the carb count!

    Yummy!

  8. Yvonne
    I'm in love with this recipe. You can add broccoli, bacon whatever you have available (and left over). Plates are empty and so is the springform, there's never enough :-) Thank you for sharing!!
  9. Yvonne
    Hi Annette,

    That is indeed what I do, I take grams and then a bit of gut feel ;-)

  10. Tamera
    Can you make the dough for the pie crust in advance to store in a fridge or freezer?
  11. C
    25 tsp of cream cheese???
  12. Teresa
    Me to, 25 tsp of cream cheese???
  13. C
    Just over 4 oz. Could probably just use 4
  14. Victoria
    So delicious! The crust is fantastic, couldn't tell it was grain-free, I did add a few more spices to the crust to give it some flavor. Then added a few more spices to my filling as well, I like things garlicy. But it was so creamy, you couldn't taste too much of any ingredient, it was super balanced. Even my guests this week who aren't keto tried it and they do not like chilies or avocado or cheese but loved this and weren't overpowered by any of the flavors.
    I did alter the recipe a little as well because I don't have coconut flour, but you can sub 1 cup of almond flour for every 1/4 cup coconut (a lot of flour, I know, but if you only have one or the other that's the conversion since coconut flour is 4 times more absorbent than almond flour apparently!)

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