Keto cheese pie with chanterelle mushrooms

Keto cheese pie with chanterelle mushrooms

This delectable flavour-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 flavour-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 225 ml (110 g) almond flour
  • 4½ tbsp 4½ tbsp (40 g) sesame seeds
  • 13 cup 75 ml (40 g) coconut flour
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) 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. 275 g mushrooms, chantarelles
  • 2 oz. 50 g butter, for frying
  • 1 tsp 1 tsp dried thyme
  • salt and pepper
  • 4 4 eggeggs
  • 113 cups 325 ml heavy whipping cream
  • 5 oz. 150 g parmesan cheese

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-inch (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.

Tip!

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

Thaws best at room temperature and you can gently reheat in a microwave or in the oven on a low temperature. Protect the edges with aluminium foil so it doesn't get burnt if you reheat it in the oven.

Serve with some leafy greens on the side.

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3 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~

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