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
servingservings
Ingredients
Cheese pie
- 4½ cups (18 oz.) 1.1 liters (500 g) shredded cheddar cheese, divided
- 8 8 egg, beateneggs, beaten
- 1½ cups 350 ml heavy whipping cream
- salt and pepper
For serving
- ¼ cup 60 ml 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. (5½ cups) 200 g (1.3 liters) lettuce
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C). Grease 4 ramekins or other serving-sized, baking dishes (approximately 5-6” (12 cm) in diameter).
- 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.
- Place the remaining cheese into rounded piles (½ cup (1.2 dl) per serving,) on a baking sheet lined with parchment paper.
- 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.
- 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.
- 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.
- Mix the olive oil, vinegar, salt, and pepper to make a simple vinaigrette. Prepare the salad.
- Cut the ham into thin strips, and fry in butter over medium-high heat, until crispy-tender. Serve with the pies, salad, and vinaigrette.
Tips
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Yes, just make sure to count the carbohydrates.
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.
Step 5 addresses moving the cheese to the ramekins.
I have made traditional cheese souffles since I was a teenager, having been taught by my mother. My husband loves cheese souffles... having said that, after eating his first 'DD Keto Cheese Pie" he said, this is fabulous, and much nicer than cheese souffle!
And, much less cleaning up. This will become a regular meal in our house. 🤗
Great tip, thanks Dustin! I'll pass it on to the Recipe Team.
Sorry to hear that! I will let our team know.
Six-ounce ramekin is what I used for this recipe.