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
6 servingservings

Ingredients

Pie crust
  • 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
Filling
  • 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
For serving
  • 3 oz. (1½ cups) 85 g (350 ml) leafy greens (optional)
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Instructions

Instructions are for 6 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" (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. 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.

Recommended special equipment

Food processor

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What did you think? Please share your thoughts in the comment section below!

33 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!)
  15. Ian
    Must have done something wrong. It was opposite of tasty. I thought it’d be more like a frittata. But nope.
  16. Jo
    Again Im confused about your nutritional breakdown.
  17. 1 comment removed
  18. Tommie Roberts
    I put the recipe in a nutritional calculator and found this:
    289 calories per serving

    Protein
    8%

    Carbs
    30%

    Fat
    62%
    Net carbs
    8.7g
    Fat
    19.9g
    Saturated Fat
    5g
    Cholesterol
    0mg
    Sodium
    65mg
    Carbohydrates
    20.9g
    Fiber
    12.2g
    Sugar
    1g
    Sugar Alcohol
    0g
    Protein
    6.1g
    Vitamin A
    2%
    Vitamin C
    0%
    Calcium
    46%
    Iron
    14%

    Reply: #19
  19. Shawna
    How many services is that..,
  20. Paul
    This is super delicious!
  21. kathryn
    Can I use sour cream instead of mayo?
    Reply: #22
  22. Kristin Parker Team Diet Doctor

    Can I use sour cream instead of mayo?

    We have not tested this recipe with sour cream instead of mayonnaise.

  23. J. RIX
    HOW MANY SERVINGS IN THIS RECIPE?
    Reply: #24
  24. Kristin Parker Team Diet Doctor

    HOW MANY SERVINGS IN THIS RECIPE?

    As written, this makes 4 servings. All of our recipes list the number of servings (which can be adjusted) above the list of ingredients.

  25. 1 comment removed
  26. Heather Vickery
    Heather , could someone tell me about cilantro, live in Australia',
    not sure where to buy or is is like celery leaves
    Many Thanks Heather
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    Heather , could someone tell me about cilantro, live in Australia',
    not sure where to buy or is is like celery leaves
    Many Thanks Heather

    Cilantro is the leaves of the coriander plant.

  28. Barbara
    Delicious! Light and creamy and very filling. Some substitutions I used based on ingredients on hand:
    --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!

  29. Barbara
    P. S. I didn't have any psyllium husks, so I guessed and used a TBS of ground flaxseed. The "dough" was more like a very thick batter. I spread it evenly around the pie plate, and it baked up nicely.
  30. Timothy harris
    Great for breakfast lunch dinner one of the best recipt on keto.
  31. Christie
    I skipped the crust and divided the filling between four buttered oven-safe soup mugs and baked. Made perfect portions to pack up for lunches at work. Incredibly delicious combination of flavors.
    Reply: #32
  32. Kristin Parker Team Diet Doctor

    I skipped the crust and divided the filling between four buttered oven-safe soup mugs and baked. Made perfect portions to pack up for lunches at work. Incredibly delicious combination of flavors.

    Preparing them for weekday lunches is a great idea!

  33. Vivian
    I just made this. I didn't have the chili pepper so I used chopped jalapenos. Apparently I put too much because it overpowered the flavor. the pie is light and fluffy and has a great texture. I wish I didn't put so much jalapenos. The recipe was easy to follow. The serving size is filling, I was full about 3/4 the way through. There are so many possibilities with this recipe - spinach, broccoli, bacon, asparagus. This is a keeper for sure!
  34. nurzepat
    Thanks everyone for your helpful comments! I used what I had which was cheddar instead of gouda, 1 tsp dried cilantro, one pickled jalapeno, in a 9" springform pan. I had to cook it for 50 minutes. Yes, I did pre-cook the crust for 15 min, but after cooking the pie for 50 min., the crust tastes uncooked. I like the idea of omitting the crust. I had some aging avocado that was surprisingly not discolored at all when I cut it (and I had thought that it probably needed to be discarded.) I didn't bother with food processor and it wasn't difficult to mix the dough with a whisk. Bring the cream cheese to room temp to make the filling easier to blend with a fork. I agree with Vivian--very light & fluffy. This could be great with a salad for entertaining brunch, I will have to experiment with the crust first or omit the crust. The problem could be that my pan is too small making the crust and pie too thick.
  35. nurzepat
    Addendum: Next day, re-heated left-overs are fabulous! I served with roasted brussels sprouts and crispy turkey bacon. Onion salt was nice second day addition. Will definitely be making this again.

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