Keto cheese pie

Keto cheese pie

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

Ingredients

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

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Grease 4 ramekins or other serving sized, baking dishes (approximately 5-6” in diameter).
  2. In a large bowl, place half of the cheese. Whisk together the eggs and cream, and add to the bowl. Season with salt and pepper.
  3. Place the remaining cheese into rounded piles (½ cup or 2 oz. per serving,) on a baking sheet lined with parchment paper.
  4. Move cheese piles into the oven for 5-10 minutes, or until the cheese has melted completely. Remove from oven and allow to cool slightly, but not completely.
  5. Using a spatula, place the still pliable cheese puddles over the ramekins. Guide the cheese to conform to the shape of each dish, to form a crust. Let cheese crusts harden completely.
  6. Pour the egg mixture into the crusts. Bake the pies for about 30-35 minutes, or until they are set, and have turned a nice golden color.
  7. Mix the olive oil, vinegar, salt and pepper to make a simple vinaigrette. Prepare the salad.
  8. Cut the ham into thin strips, and fry in butter over medium high heat, until crispy-tender. 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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9 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.
  4. 1 comment removed
  5. Vero
    Hi! Can I add leeks to the recipe? Fried with butter first...
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Hi! Can I add leeks to the recipe? Fried with butter first...

    Yes, just make sure to count the carbohydrates.

  7. Afshana Chawdoury
    Can you freeze this once cooked ?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    Can you freeze this once cooked ?

    Recipes with a high quantity of cheese don't always freeze/reheat very well as the cheese may "break" and the dish will become very oily.

  9. MaryLou
    The picture shows it baked in a ramekin. But the recipe directions call to make crusts out of melted puddles of cheese and then pour egg mixture into crusts and bake. I'm confused.
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    The picture shows it baked in a ramekin. But the recipe directions call to make crusts out of melted puddles of cheese and then pour egg mixture into crusts and bake. I'm confused.

    Step 5 addresses moving the cheese to the ramekins.

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