Keto cheese pie

Keto cheese pie

Cheesy crust. Cheesy filling. An all-around cheesy creation with all of the satisfaction but none of the carbs. For smiles at your table, just say "cheese"!

Keto cheese pie

Cheesy crust. Cheesy filling. An all-around cheesy creation with all of the satisfaction but none of the carbs. For smiles at your table, just say "cheese"!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g (1 liter) cheddar cheese
  • 8 8 eggeggs
  • 1½ cups 350 ml heavy whipping cream
  • salt and pepper
For serving
  • 1 lb 450 g smoked deli ham
  • 1 tbsp 1 tbsp butter
  • 7 oz. 200 g lettuce
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp red wine vinegar
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Grate all of the cheese and place half of it in a big bowl. Whisk together the eggs and cream with a fork, and add to the bowl. Season with salt and pepper.
  3. Place the rest of the cheese in piles, one per serving, on a baking sheet lined with parchment paper.
  4. Place in the oven for 5-10 minutes or until the cheese has melted completely. Remove from oven and turn oven down to 350°F (175°C). Allow the puddles of cheese to cool slightly but not completely.
  5. Using a spatula, place the still pliable cheese puddles over greased ramekins or other serving sized baking dishes (approximately 5-6" in diameter). Guide the cheese to conform to the shape of each dish to form a crust. Let cheese crusts harden completely.
  6. Pour in the egg mixture and bake the pies in 350°F (175°C) oven for about 15-20 minutes, until they are set and have turned a nice golden color.
  7. Mix olive oil, vinegar, salt and pepper to a simple vinaigrette. Prepare the salad.
  8. Shred the ham and fry in butter. Serve with the pies, salad and vinaigrette.

Tip!

These mini-pies are delicious at room temperature or even cold. They are perfect for a picnic or as a packed lunch. Or, serve as a filling first course for any meal.

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4 comments

  1. Amber
    These are really good, but take WAY longer than 15-20 minutes to cook through, for me. Perhaps my ramekins are too narrow and deep, but they're pretty standard. It's takes me a good 40-45 minutes to get them fully cooked.
  2. Christina
    I wondered if I did something wrong! Mine have been in for 20 minutes and still very soupy
  3. Rebeca
    They're are delicious, I had to improvise to my licking by just adding pepper, and a little salt, but I had to cook mine way longer than 20 mins. I cooked it on my top oven on the bottom shelf for the first twenty mins and baked the rest of the twenty minutes on the top shelf for even cooking.
    Reply: #4
  4. Julia
    Hi Rebeca,

    First I think I accidentally 'reported' comment = so Diet Doctor team - oops and sorry to Rebeca. I was trying to respond. OK.

    My comment was thanks for the tip on how you split the shelves for cooking times and increased time. I will try that.

    Again, my apologies for reporting her comment.

    Julia

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