Last updated on 19-Jul-2019
I love avocados! As a child and teenager, I only used to eat it as a fruit – cut in half, sprinkled with sugar, and straight from its little skin “bowl” – or in creamy smoothies. Much later I discovered how awesome avocados can be in savoury dishes. Now they seem to be everywhere. From guacamole to chocolate mousse and ice cream, from mayonnaise and salad dressing to burger topping – and let’s not forget the avo toast – one could have avocado for breakfast, lunch, snack, and dinner (for example, check out this collection of recipes), so I have to be careful not to go overboard 😉
When I came across this recipe for Keto Avocado Pie on the DietDoctor website, I couldn’t wait to try it. The fact that it is ketogenic/low-carb was an added bonus! The list of ingredients is a bit long, but everything can be easily found at your local grocery store or bulk retailer.
Keto Avocado Pie
- 3/4 cup almond flour
- 1/4 cup sesame seeds
- 1/4 cup coconut flour
- 1 Tbsp ground psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 3 Tbsp olive oil or coconut oil
- 1 egg
- 1/4 cup water
- 2 ripe avocados
- 1 cup mayonnaise
- 3 eggs
- 2 Tbsp fresh cilantro, green onions or parsley, finely chopped (optional)
- 1 red chilli pepper, finely chopped (optional)
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/2 cup cream cheese, softened
- 1 1/4 cups shredded cheese
- Preheat the oven to 350°F (175°C). Mix all the ingredients for the crust in a bowl for a few minutes until the dough is uniform (or use a food processor until the dough forms a ball).
- Spread dough into a greased springform pan (or line with parchment paper), no larger than 12 inches (26 cm) diameter. Use an oiled spatula or your fingers. Poke the bottom with a fork and pre-bake the crust for 10–15 minutes.
- For the filling, split the avocado, remove peel and pit, and dice. Remove the seeds from the chilli and chop finely. Place the avocado and the chilli in a bowl and mix with the other filling ingredients.
- Pour mixture into the pre-baked pie crust. Bake for 35 minutes or until lightly golden brown. Let cool for a few minutes and serve.
This pie is similar to a “quiche”. It was easy to make, and I didn’t find it any harder than other quiches I’ve made before. The preparation time was accurate and the directions are simple. I used chilli flakes instead of the fresh chilli, as I already had that in the spice drawer, and know how much to use for our taste.
Results: This recipe is a keeper for us! I loved it and hubby couldn’t stop complimenting it. I served it with a warm “ratatouille” of sorts (sauté onions, garlic, zucchini, mushrooms, cherry tomatoes and asparagus). Soooo good! You could serve with a salad and/or cooked vegetables of your choice instead.
The recipe says 4 servings, but the pie is very filling and it could be 5 or even 6 as a first course or for smaller appetites. I think the recipe would be great in individual mini pies as well. Let me know if you try it!