11 Great Keto Pie Recipes for 2019 National Pie Day

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Ingredients

Crust:

• 2 ½ cups almond flour
• ¼ cup powdered erythritol
• 1 pinch salt
• ¼ cup melted and cooled ghee
• 1 large egg, room temperature

Filling:

• 2 ½ cups pumpkin puree, sugar-free
• ½ cup heavy cream
• 2 large eggs, room temperature
• ⅔ cups powdered erythritol
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla, sugar-free

Instructions:

• Preheat oven to 350 F.
• Make the almond crust. Line the bottom of a 9-inch round pie pan with parchment paper.
• In a large bowl, combine the dry ingredients.
• Stir in ghee and egg until well combined.
• Press the dough onto the bottom of the prepared pan. Poke the crust with a fork to prevent it from bubbling. Bake for 10-12 minutes or until golden brown.
• Make the filling. Beat the filling ingredients with a whisk until smooth.
• When the pie crust is done, reduce oven temperature to 325F. Cool the crust for at least 10 minutes before adding the filling.
• Bake for another 40-50 minutes until the filling is set but jiggly in the center.
• Cool for at least 4 hours before serving.

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Ingredients

Crust:

• 2 ½ cups almond flour
• ¼ cup powdered erythritol
• 1 pinch salt
• 3 tablespoons butter
• 1 tablespoon coconut oil
• 1 large egg, room temperature

Filling:

• 2 cups cream cheese, room temperature
• 1 tablespoon vanilla paste, sugar-free
• 4 tablespoons sour cream
• 4 tablespoons unsalted butter
• ¾ cup powdered erythritol
• ½ cup cocoa powder
• 1 cup heavy cream

Instructions:

• Preheat oven to 350 F.
• Make the almond crust. Grease or line the bottom of a 9-inch round pie pan with parchment paper.
• In a large mixing bowl, combine the dry ingredients.
• Stir in the melted butter, coconut oil, and egg until combined.
• Press the dough onto the bottom of your pan. Poke the dough with a fork to prevent bubbling. Bake for 10-12 minutes until lightly golden.
• Make the filling. Mix the cream cheese, vanilla, sour cream, butter, cocoa, and Erythritol in a bowl.
• Beat with an electric mixer until fluffy.
• In a separate bowl, beat the heavy cream until soft peaks form.
• Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture. Add remaining whipped cream mixture and fold gently.
• Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate for at least 3 hours before serving.

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Ingredients

Crust:

• 7oz. blanched almond flour
• 2oz. coconut flour
• ½ teaspoon xanthan gum
• ½ teaspoon baking powder
• 6oz. cold butter
• 1 pinch salt

Filling:

• 6 lemons, juiced and zested
• ¾ cup powdered erythritol
• 1 cup butter
• 3 egg yolks

Instructions:

• Make the crust. In a large bowl, mix the almond flour, coconut flour, xanthan gum, baking powder, and salt.
• Work in the butter with clean fingers or process in a food processor. Once the dough comes together, cover with plastic wrap and refrigerate for 1 hour.
• Once ready to bake, roll the pastry between two pieces of parchment paper to 1-inch thickness.
• Remove the top sheet of parchment paper, place your pie dish upside down on top of the pastry, and flip holding
  the parchment paper so that the pastry falls into the pie tin. Remove the remaining parchment paper and press into the tin.
• Cover the pastry edges with foil to prevent burning and poke holes with a fork. Blind bake the pastry for 15 minutes at 400F,
• Make the filling. Add the lemon juice, lemon zest, erythritol, and butter in a heatproof bowl.
• Set the bowl over simmering water. Stir until the butter has melted.
• In a separate bowl, whisk the eggs and egg yolk. Pour into the heated mixture. Stir and cook for around 10 mins or until the mixture coats the back of a spoon.
• Remove from heat. Pour the custard mixture into the now cooled crust. Refrigerate for 4 hours before serving.

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Ingredients

Crust:

• 1 ½ cups almond flour
• 2 teaspoons coconut flour
• 3 tablespoons cold butter
• 2 teaspoons cold water

Filling:

• 2 ½ cups whole milk ricotta cheese
• 6oz. cream cheese, softened
• ½ cup Swerve
• 2 teaspoons fresh lemon juice
• 2 teaspoons lemon zest, finely grated
• 3 teaspoons gelatin
• ¾ cup raspberries

Instructions:

• Make the crust. Mix crust ingredients in a food processor until they come together. Roll out the dough or press into a pie plate. For a pre-baked crust, bake for 12-14 minutes at 350F or until golden brown. Cool completely.
• Make the filling. Combine the first five filling ingredients in a food processor and blend until smooth. Pour in the gelatin and blitz at low speed until smooth.
• Spread on top of the cooled pie crust. Refrigerate for at least 3-4 hours.
• Top the set pie with raspberries before serving.

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Ingredients

Crust:

• 2 cups blanched almond flour
• 5 tablespoons melted and cooled butter
• 4 tablespoons powdered erythritol

Filling:

• 1 cup cream cheese
• 1 ¼ cup peanut butter
• ½ cup powdered erythritol
• 1 tablespoon cinnamon
• 1 cup heavy cream

Instructions:

• Preheat oven to 350 F. Grease a 9-inch pie pan with a bit of butter.
• For the crust, mix almond flour, melted butter, and erythritol.
• Place the crust mixture into your pie dish and spread evenly to form a crust.
• Bake for 15-20 minutes or until golden. Place on a wire rack and cool completely.
• For the filling, combine peanut butter, cream cheese, erythritol, and cinnamon.
• Beat heavy cream in a separate bowl until soft peaks form. Gradually fold the heavy cream into the peanut butter mixture.
• Spread the filling mixture onto the prebaked crust.
• Cover with foil and refrigerate for 2 hours.
• Let the pie sit at room temperature for at least 15 minutes before slicing and serving.

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Ingredients

Crust:

• 1 ¼ cup almond flour
• ¼ cup melted and cooled butter
• 1 large egg, room temperature
• 3 tablespoons monk fruit sweetener

Filling:

• 12 tablespoons unsalted butter
• 1 cup cream cheese
• ½ cup powdered erythritol
• 1 large egg, room temperature
• 1 egg yolk, room temperature

Instructions:

• Preheat to 375 F and grease a 9-inch pie pan with butter.
• To make the crust, combine all the crust ingredients in a mixing bowl and stir until you get a smooth dough.
• Roll the dough and press firmly into the pie pan, bottom and sides covered.
• Bake the crust for 8 minutes, remove from oven and place aside to cool.
• To make the filling, add all filling ingredients to a different bowl and beat until smooth.
• Pour the filling into the pie crust.
• Bake for 35 – 40 minutes or until the top becomes slightly golden.
• Remove from oven and let cool for at least 1 – 2 hours.
• Slice and serve.

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Ingredients

Crust:

• 1 ½ cups almond flour
• ¼ cup sesame seeds
• ¼ cup coconut flour
• 2 tablespoons ground psyllium husk powder
• 2 teaspoons baking powder
• 6 tablespoons coconut oil
• 2 eggs, room temperature
• Salt, to taste
• ½ cup water

Filling:

• 15 oz. smoked salmon
• 6 large eggs, room temperature
• 2 cups mayonnaise
• 4 tablespoons fresh dill, finely chopped
• 1 teaspoon onion powder
• 8.5 oz. cream cheese
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

• Preheat oven to 350 F and grease a 9-inch pie pan with a bit of butter.
• Add the pie dough ingredients into a food processor. Process until the dough comes together.
• Press the dough into your pie pan, covering bottom and sides. Cover with a piece of baking paper and bake for 15 minutes.
• Mix all the ingredients for the filling, except the salmon, and pour the filling into the pie crust.
• Add the salmon and bake for 35 minutes or until the pie is golden brown.
• Let cool for a few minutes and serve with fresh salad.

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Ingredients

Crust:

• 1 ¾ cup shredded mozzarella
• 2 tablespoons sour cream
• 1 egg, room temperature
• ¼ cup almond flour
• ¼ cup coconut flour
• 2 tablespoons butter
• Salt, to taste

Filling:

• 1 lb. ground beef
• 1 teaspoon sesame seeds
• 4 tablespoons butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ head cabbage, shredded
• ½ cup water
• Salt and pepper, to taste
• ¾ cup mushrooms, sliced

Instructions:

• Brown the beef in a large pan or wok.
• Once browned, add butter and sesame oil.
• Stir gently, add cabbage, and pour in ¼ cup water. Cook over medium heat for 30 minutes.
• Add mushrooms and the remaining water. Let simmer for an additional 30 minutes.
• Place aside and cool completely. Season with salt and pepper to taste.
• Preheat oven to 400F.
• Melt shredded mozzarella in a frying pan over medium heat.
• Remove from the heat and add the sour cream. Stir until well combined. In a bowl, combine almond flour, coconut flour, and egg and add to the cheese mixture. Mix until well combined.
• Wrap the mozzarella dough in plastic wrap, then place in the fridge for 10- 15 minutes.
• Divide the dough into 12 equal pieces.
• Roll out each dough ball between two pieces of parchment paper using a rolling pin or your fingers.
• Press each piece into a muffin tin. Brush the bottoms and sides of the dough with 2 tablespoons of melted butter. Poke the crust with a fork.
• Cover the entire muffin tin with baking paper and bake the cups for 5 minutes.
• Remove from oven and fill each cup with beef mixture.
• Bake for 8-10 minutes.
• Remove from oven and cool the mini pies for 5 minutes before removing from the tin.

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Ingredients:

• ½ cup coconut oil
• green bell peppers, seeded, chopped
• 1.25lb. ground beef
• 4 tomatoes, chopped
• 4 chili peppers, chopped
• 3 tablespoons cumin powder
• 2 tablespoons paprika powder
• 1 teaspoons chili powder
• 16 eggs, whisked
• ½ cup chopped cilantro
• Salt and pepper, to taste

Instructions:

• Preheat oven to 350 F.
• Heat coconut oil in a skillet.
• Add the bell peppers and tomatoes. Sauté for 2 minutes.
• Add the beef and chili peppers and sauté for 8 minutes over medium-high heat.
• Add in spices and cilantro. Season to taste with salt and pepper.
• Let cool for 10 minutes.
• Beat the eggs in a large bowl. Add the eggs to the beef mixture and transfer into a deep 9-inch pie pan.
• Bake for 35 minutes or until lightly browned.
• Cool for 10 minutes before slicing and serving.

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Ingredients

Crust:

• 1 ½ cups almond flour
• 4 tablespoons sesame seeds
• 2oz. butter
• Salt, to taste
• 2 small eggs, room temperature
• 1 ½ tablespoons ground psyllium husk powder

Filling:

• 6 large eggs
• 1 ⅓ cups heavy cream
• 9oz. fresh spinach
• 3 tablespoons coconut oil
• 2 cloves garlic, chopped
• Salt and pepper, to taste
• 4oz. shredded mozzarella
• 8oz. goats cheese, soft type

Instructions:

• Preheat oven to 350 F and grease a 9-inch pie pan with a bit of butter.
• To make the crust, add almond flour and sesame seeds to a blender and blitz shortly. Add the remaining ingredients and mix to form a dough. Press the dough into a springform pan and prick holes with a fork.
• Cover with a baking sheet and bake for 10-15 minutes.
• To make the filling, whisk the eggs and heavy cream. Season to taste.
• Chop the spinach into large bits. Finely chop the garlic. Sauté the garlic in coconut oil, add the spinach and sauté until wilted. Season to taste.
• Add the spinach mixture to the pie shell.
• Mix the mozzarella cheese into the egg batter and pour over the spinach. Top with goat cheese.
• Bake for 40 minutes.
• Cool on a wire rack before serving.

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Ingredients

Crust:

• ¾ cup blanched almond flour
• 4 tablespoons coconut flour
• 4 tablespoons sesame seeds
• 1 teaspoon baking powder
• ½ tablespoon psyllium husk powder
• 1 large egg, room temperature
• Salt, to taste
• 3 tablespoons olive oil

Filling:

• 10 oz. shredded grilled chicken
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 3 eggs
• ½ green bell pepper, finely chopped
• Salt and pepper, to taste
• ½ cup cream cheese
• ¼ cups shredded Cheddar cheese

Instructions:

• Preheat oven to 350 F and grease a 9-inch pie pan.
• To make the crust, combine all crust ingredients in a food processor.
• Process of until a dough forms, about 2 minutes.
• Spread the dough into the pan. Cover the crust with baking sheet and bake for 15 minutes.
• To make the filling, combine all ingredients in a large bowl.
• Spoon the filling into the baked crust.
• Pop in the oven and bake for 35 minutes.
• Cool on a wire rack before serving.