Keto cheese pie with chanterelle mushrooms

Keto cheese pie with chanterelle mushrooms

This delectable flavor-packed cheese and chanterelle pie makes a perfect vegetarian keto meal. A quick and spectacular treat that packs really well for a picnic, complements your summer buffet or turns a dull weekday dinner into a real feast.

Keto cheese pie with chanterelle mushrooms

This delectable flavor-packed cheese and chanterelle pie makes a perfect vegetarian keto meal. A quick and spectacular treat that packs really well for a picnic, complements your summer buffet or turns a dull weekday dinner into a real feast.
USMetric
4 servingservings

Ingredients

Pie crust
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 13 cup (123 oz.) 80 ml (50 g) sesame seeds
  • 13 cup (1¼ oz.) 80 ml (32 g) coconut flour
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp baking powder
  • ½ tsp ½ tsp salt
  • 1 1 eggeggs
  • ¼ cup 60 ml water
  • 2 tbsp 2 tbsp light olive oil
Filling
  • 10 oz. 280 g mushrooms, chantarelles
  • 2 oz. 55 g butter, for frying
  • 1 tsp 1 tsp dried thyme
  • salt and pepper
  • 4 4 eggeggs
  • 113 cups 325 ml heavy whipping cream
  • 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 365°F (185°C).
  2. Mix all ingredients for the pie crust in a food processor for 1-2 minutes, until you get a firm dough. If you don’t have a food processor, just knead the ingredients together in a bowl using either a fork or your hands. Let rest in the refrigerator for 5-10 minutes.
  3. Roll out dough, about 1/4" (1/2 cm) thick, between two sheets of parchment paper. You can also spread out the dough with well-oiled hands or a spatula directly in a non-stick pie pan. If you use a springform pan, place parchment paper between the ring and the bottom to make it easier to losen the baked pie.
  4. Clean mushrooms and fry in butter until golden. Add thyme, salt and pepper to taste. Whisk together the rest of the ingredients and pour into the pie crust.
  5. Add mushrooms. Save a few pretty ones for decoration / serving. Bake for 30 minutes or until the pie gets a nice golder color and the filling is set. Allow to cool for a few minutes before serving, and serve with some leafy greens on the side.

Tips

This pie can be prepared in advance and it stores well in the freezer.

Thaws best at room temperature. You can gently reheat in a microwave or the oven at a low temperature. Protect the edges with aluminum foil to prevent burning when reheating in the oven.

Recommended special equipment

Food processor.

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20 comments

  1. Rima Q
    Is there a substitute for psyllium husk? Thank you!
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Is there a substitute for psyllium husk? Thank you!

    You can read our guide to psyllium here, including potential substitutions.
    https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  3. Ann Anthony
    This was a delicious side for dinner, however, I had to cook it for an hour! After 30 minutes I covered the pie and cooked it until it was firm which turned out to be an hour~
  4. Denise
    We really enjoyed this and will make it again. Didn't have to bake longer as I used the same size pan as shown in the photo. Perhaps the pan size has something to do with the length of bake time some experience. Love chantarelles.
  5. Caroline
    Any suggestions for mushroom substitutions? I'm just not a 'shroom fan. Perhaps drained zucchini?
  6. MARINA
    I Love it!
  7. Norma
    What size tart pan was used?
  8. Kelly
    I also enjoyed this recipe! My pan (that looks exactly) like the picture seemed to be to small. I had left over filling. What is the pan size used? Otherwise, it is great for leftovers and keeps well.
  9. Dave
    Can any mushrooms be used with this? I'm sure different mushrooms must lend to different flavors. I'm just not sure where I can find chanterelle mushrooms around me.
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    Can any mushrooms be used with this? I'm sure different mushrooms must lend to different flavors. I'm just not sure where I can find chanterelle mushrooms around me.

    Cremini or other fresh mushrooms should substitute well in this recipe.

  11. Shelly
    WHAT IS PAN SIZE PLEASE...
    Reply: #12
  12. Crystal Pullen Team Diet Doctor

    WHAT IS PAN SIZE PLEASE...

    The pan size will be flexible with the key being to press the dough out to 1/4" thickness. A 9" round pie plate would be a good option.

  13. Will
    Very very good! Nice creaminess to the pie "innards" and nice surprise: very original crust with the sesame. Thank you!
  14. Theresa
    It doesn’t say if you have to par bake the base . If you do, how long
    Reply: #15
  15. Kerry Merritt Team Diet Doctor

    It doesn’t say if you have to par bake the base . If you do, how long

    Hi, Theresa! The crust is not prebaked.

  16. Theresa
    Thank you . Going to make it today.
  17. Marilyn
    Hi can i use cheddar cheese instead of parmesan?
    Reply: #18
  18. Kristin Parker Team Diet Doctor

    Hi can i use cheddar cheese instead of parmesan?

    It would be worth a try. Cheddar may make the filling greasier but it may be OK.

  19. Patrick Rossi
    Whats the pan size? Haaaaa use your head children. Great recipe. Came out so dope. Heavy cream and egg is so good. I was using 10 farm eggs. Mushrooms were picked out of backyard. Pried off a log. Tasty. Country living.
  20. Leah
    I used a 9 inch lined cheesecake pan, baby bella mushrooms and white and black sesame seeds. Had to bake it 20 minutes longer than the suggested time as mine was more deep than wide. Think Quiché and you'll get it right. The crust was special, I'm going to use it again for other dishes. 5 stars

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