Keto spinach and goat cheese pie

Keto spinach and goat cheese pie

There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!

Keto spinach and goat cheese pie

There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!
6 servingservings


Egg Batter
  • 5 5 eggeggs
  • 1 cup 240 ml heavy whipping cream or sour cream
  • salt and pepper
Spinach and Goat Cheese Filling
  • 7 oz. 200 g fresh spinach
  • 2 tbsp 2 tbsp butter or coconut oil
  • 1 1 garlic clovegarlic cloves
  • 1 pinch 1 pinch ground nutmeg
  • salt and pepper
  • 3½ oz. 100 g (200 ml) shredded cheese
  • 6 oz. 175 g goat cheese, sliced
Pie crust
  • 1¼ cups 300 ml (150 g) almond flour
  • 313 tbsp 50 ml (30 g) sesame seeds
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1½ oz. 40 g butter
  • 1 1 eggeggs


Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix almond flour and sesame seeds in a blender. Add the remaining ingredients and mix to form a dough. Press the dough into a springform pan and prick holes with a fork.
  3. Pre-bake pie shell for 10-15 minutes.
  4. Whisk together the eggs and whipping cream or sour cream. Add salt and pepper.
  5. Chop the spinach coarsely. Finely chop the garlic. Sauté the garlic in butter or oil, add the spinach and sauté some more. Season.
  6. Add the chopped spinach to the pre-baked pie shell. Mix the grated cheese into the egg batter and pour over spinach. Top with goat cheese. Bake at 350°F (175°C) 30–40 minutes.


You could substitute kale, Swiss chard, or even mustard greens for the spinach.

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  1. Murray
    Looks superb. We'll try the recipe this weekend.
  2. Eddie Mitchell
    Good grief, if that is not a fantastic and healthy recipe, then I am not a diabetic! I intend to honestly nick the recipe and the great photograph. I will of course give an acknowledgement and link to this fantastic site.

    Kind regards Eddie

  3. Kamila
    What could be substituted for the goat cheese? I can't stomach goat cheese, it makes me sick to my stomach. Thanks.
    Replies: #5, #6, #26
  4. Chrissy
    Great idea! I'm sure there are many of us looking forward to these recipes. They are such a wonderful resource to have as they enhance our cooking skills, provide real nutrition and prevent any 'diet boredom' setting in :)
  5. Apicius
    Kamila, you can use a large variety of substitutes for the goat cheese. By the look of the picture and recipe, I would opt for tablespoons of cream cheese or ricotta as a substitute for goat cheese. Or cut up some havarti or Gouda into cubes and use that instead.
  6. Murray
    You want a cheese that is tangy to balance the spinach and egg. Look for a cream cheese that has some tang and a little less moisture.
  7. greensleeves
    Wheat?!?!? No thanks.
    Reply: #9
  8. Leslie
    Looked so pretty but no one should eat wheat! And psyllium makes me gastro I'll, I'm sure others have problems with it too. Why not flax seed meal and almond meal mixed with egg and olive oil?
  9. Inger Swanberg Team Diet Doctor
    After consulting with Anne we have now removed the wheat bran from the recipe as it contains traces of gluten.

    / Inger Swanberg
    Team Diet Doctor

    Reply: #10
  10. Boundless
    re: ... we have now removed the wheat bran from the recipe as it contains traces of gluten.

    Excellent, but gluten is not the only hazard. In regions where glyphosate is used to terminate growth for harvest (dessication), it will be present in the bran, at up to 4x the concentration vs. whole grain.

    Wheat bran is also 22% net carb (amylopectin A) and contains the wheat phytates. I wasn't quickly able to determine the exorphin and allergens content of wheat bran.

    Wheat bran does have prebiotic fiber value, but this is more than negated by the other hazards, and personally, I consider wheat in any form to be a gut biome antagonist.

  11. protisystem
    I love it...Yum!
    Thanks for sharing recipe and I will also try for my wife next weekend.
  12. Eddie Mitchell
    "I can't stomach goat cheese, it makes me sick to my stomach." "Looked so pretty but no one should eat wheat!" "And psyllium makes me gastro" "gluten is not the only hazard"

    Oh dear, do you sometimes wonder why you bother Andreas?

    Don't forget the garlic folks, you don't want them vampires getting you! Good grief.

    Kind regards Eddie

  13. Ava
    It says to pre-bake the crust but gives no instructions on doing so. What temperature and for how long should the crust be baked separately? And should it cool completely before adding the filling? Thanks!
    Replies: #15, #35
  14. Alison
    I made this last night and it was delicious. I pre-baked the crust at 180 C for about 20mins and cooled it slightly. I didn't have sesame seeds so used a bit more almond meal & psyllium and added tahini. I also added asparagus and pancetta. There's plenty left for lunch today. Yum!
  15. samc
    I skipped the pre baking part of the recipe and it came out fine.
  16. kathleen
    How does this program work if you can't tolerate cheeses? Also can you use recipes with coconut flour? Had just recently been introduced to the Bulletproof diet is this different than it or Atkins
    Reply: #17
  17. Zepp
    Thats good if you need to lose weight.. becuse there is a trap of eating to much dairys.

    Cheese is almoste protein and fat.. but its high insulinogenic protein.. and if hyperinsulinemia is one of your proplems.. take your protein from grassfeed meat.

    There are plenty of recepies whit Coconut flour.. thats a trap too.. to much to munch on.

    Here you get plenty of baking recepies.

    And yes.. its the same as LCHF.. different wrighters.

    Here you get another prescription how to do it.

  18. Helena
    Hello. How long and at what temperature do you cook the pie shell?
  19. jim
    How long and hot do you bake the pie shell ?
  20. Marilyn
    I am going to try this recipe minus the crust. It looks like it has the consistency of a quiesh . Also, if you don't like goat cheese how about feta of Halumi?
  21. Gwen
    Going to try acacia fiber instead of psyllium. Less gastric upset!!
  22. Stephanie
    My Husband and I thought this dish was delicious. I substituted ground flax seeds for the psyllium husks. The grated cheese I used was Parmesan which I mixed into the egg & heavy cream mixture. I used much more spinach which I sauteed in butter with minced garlic and then added it to the egg & heavy cream mixture. I poured the mixture into the pie shell which I did not pre-cook & topped with plain goat cheese. Served this with baked chicken. A great side dish!
  23. carol
    Just made this, but had no spinach so used par boiled cauli, runner beans and sprouts, it was delicious.
  24. Drew
    This looks amazing!! Is there somewhere you provide the nutritional information of each recipe? I couldn't find it. Thank you and keep up the great work!!
  25. Deemel
    Not sure why this isn't getting a 5/5 from everyone. Perfection - and that is from a carnivore.
  26. Anu
    Kamila - maybe try Ricotta cheese made from cows milk?
  27. carol
    I have made this again without the crust, using spinach as per the receipe, still delicious.
  28. Elizabeth
    Spinach puts me in bed with severe stomach cramping. Wish I knew why!! What is a great sub for spinach? Maybe kale???
  29. Suze
    I'm amused by some of these comments. Why don't people just experiment with timings and different cheeses. If you don't like cheese then pick a different recipe that does not have cheese. Thanks to those with a positive comment.
  30. jessie
    couldn't agree more, these recipes are free after all! Fabulous website!
  31. Kecia
    So tasty
  32. patricia
    Wow, this recipe looks delicious. Planning on making it tomorrow. How did it turn out with the Acacia fiber?
  33. Jacky
    Made this tonight, used feta cheese instead of goat's cheese and decorated with was so good, will definitely make this again. Only thing I would change would be to use less salt in the dough base as it was quite salty for me.
  34. Paula Hackerd
    Delicious! This might be our favorite recipe so far! I added a few mushrooms, used 1/2 sour cream and 1/2 whipping cream, otherwise followed the recipe! We loved it!
  35. Marie
    READ step 1 Ava!
  36. Pat H
    Couldn't think what to make for dinner as late home, as I have everything in for this recipe will make as it sounds beautiful.
  37. Annie
    I have just made this morning , it was to be for supper but my daughter and I have just eaten almost half for lunch . It was absolutely delicious . The pastry would fool most - bit like a really wholemeal crust , the combination of flavours perfect.
    I would add that you need to drain the spinach a little and the pastry only just stretched to fit my 23cm pie tin . I had treated myself to a new tin with perforations for a crispier base, filling the pan was reminiscent of one of those play dough toys where it squirted through the holes - got there in the end !
    Thank you Diet Doctor Team , my daughter has joined me on this WOE but she is veggie so these veggie recipes are much appreciated.
    Just about to take my lchf bread rolls out of the oven now !
  38. Annie
    Made it again today for guests and a quiche Lorraine using the same " pastry ". I trebled the recipe for the pastry and that gave me sufficient for two deep dish quiches using a 23 cm pan .
    - delicious again - thank you !!!
  39. Yaz
    I just made this, I added mushrooms, onions, and baked ham chunks.
    OH MY!!! Yummy yummy yummy.
    Thank you for this one
  40. Liz
    I love this crust. I have used it for a low carb, sugar-free, coconut pie. I'm going to put the meat pie filling in this. It was easy to make.
  41. Sharon
    Make into rounds and bake, brilliant as cracker biscuits for cheese
  42. Katy
    I love this recipe! Best pie crust, buttery & crumbly (but holds together) I bake the shell until it's golden brown in a moderate oven. When I added the filling, I covered the exposed crust with foil to stop burning.

    The filling is soooo good! I've also made it without the crust & it's just as good. You could substitute a creamy feta cheese in place of goats cheese, there seems to be a lot of people here who don't like it!

    I make it & freeze portions so it's there as a quick meal.

    Thanks, as this is my go to dinner party recipe!

  43. Peggy
    I loved this too. I added some mushrooms and used cultured cream cheese, which is very tangy, instead of goat cheese.
  44. Donna
    Hi, I can't buy psyllium husk powder here. Can you suggest something else I can use instead or can I omit it?
  45. Casey
    Mine is in the oven now! Can't wait to try it! What size Springform pan do you recommend? Based on the amount of spinach, I used a 7in and now it seems too small. Looks like I should have used the 9in or 10in. But I love spinach and goat cheese so I can't wait to try it!
  46. Donna
    I did a dairy free option using Koko coconut yoghurt which is dairy, gluten and soya free and omitted the goats cheese and used a cheese alternative in the egg mixture. It was an experiment to try the coconut yoghurt but it was lovely, I'm having another slice for dinner tonight with butter sauteed veg and mayonaisse. I definitely recommend this recipe. It was one of my favourites anyway but now I'm trying a two week dairy free high fat challenge, I started at the weekend, this one works as a dairy free option
    Reply: #58
  47. Lori
    This was fabulous! My only question, what size of spring foam should you use? The one I have, the crust dough barely covered the bottom. I did not have enough to go up the sides as it looks like you did in the picture of the recipe?
  48. Gabriele
    Very tasty. I added 300 ml of boiling water to get a dough like Play-do. next time I will add more spinache. We had 8 servings instead of six, so we can eat two times,
    Which saves a lot of time.
  49. Annie
    This continues to be a firm favourite in our house using different vegetables and sometimes cheddar instead of goats cheese . I add a cup of Parmesan to the dough and it hides any marzipan taste which I used to get !
  50. Anna
    Thank you!!! I made this for the first time on Friday for a dinner party and it was the talk of the dinner table! So delicious, I'll be putting this on my favourites list. YUMMY ❤❤
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