Keto avocado pie
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 3 tbsp 3 tbsp olive oil or coconut oil
- 2 2 eggeggs
- ¼ cup 60 ml water
- 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
- 2 (14 oz.) 2 (400 g) avocado, dicedavocados, diced
- 1 cup 240 ml mayonnaise
- 6 6 eggeggs
- 2 tbsp 2 tbsp fresh cilantro, finely chopped
- ½ tsp ½ tsp onion powder
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- 6 oz. (¾ cup) 170 g (180 ml) cream cheese
- 1 cup (4 oz.) 240 ml (110 g) Gouda cheese, shredded
- 3 oz. (1½ cups) 85 g (350 ml) leafy greens (optional)
- 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" (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.
- 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.
Recommended special equipment
also is there a substitute I can use instead of the sesame seeds?
That is indeed what I do, I take grams and then a bit of gut feel ;-)
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!)
289 calories per serving
We have not tested this recipe with sour cream instead of mayonnaise.
As written, this makes 4 servings. All of our recipes list the number of servings (which can be adjusted) above the list of ingredients.
not sure where to buy or is is like celery leaves
Many Thanks Heather
Cilantro is the leaves of the coriander plant.
--I put unsweetened coconut in the Ninja blender. Voila! Coconut flour. (Don't overdo it, or you'll have coconut goo.)
--Instead of red pepper, I used two small jalapeños. This was not as hot as I expected, and very tasty.
--Didn't have any cilantro. Didn't miss it this time.
--I used a 9-inch glass pie plate, for a deep-dish pie. Well greased with olive oil, with a parchment circle in the bottom.
Can hardly wait for leftovers!
Preparing them for weekday lunches is a great idea!