KETO CHICKEN PIE


KETO CHICKEN PIE - Put everything in a blender and pulse until coarse sand kind of texture. Cover resulting dough with cling wrap. Let it rest for at least 2hrs, overnight is better.

Keto Chicken Pie

Hi there keto people! Pls see my recipe for my Keto Chicken Pie.

Pictures https://imgur.com/a/kpUuED1

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- CRUST

  • 1 cup almond flour

  • 5 tablespoons coconut flour

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon lemon or orange zest (optional)

  • 3 1/2 ounces unsalted grass-fed butter cold

  • 1/4 cup cream cheese cold

  • 1 egg lightly beaten

  • 2 teaspoons apple cider vinegar

Put everything in a blender and pulse until coarse sand kind of texture. Cover resulting dough with cling wrap. Let it rest for at least 2hrs, overnight is better.

- FILLING

  • 2 chicken breasts cut into strips

  • 1 red onion

  • 1 red bell pepper

  • 4 eggs

  • 2 big dollops - heavy whipping cream

  • Sal and pepper to taste

Cut chicken + onion + red bell pepper into strips/large chunks in a previously greased oven sheet. Let it roast for 15-20 minutes. Once out of the oven, let it cool completely (transfer to the fridge as soon as the temperature allows for it).

On a separate bowl mix all 4 eggs + whipping cream, salt and pepper to taste.

Put the dough in a pie tin, shape it with your fingers. Put in the oven until borders are golden. Then remove, put the chicken filling in, cover with the cream mixture, return to the oven. It takes about 30 to 40 minutes to cook. Let it cool completely. Enjoy!

This recipe yields 6 portions at 5.6 net carb grams and 35 fat grams and it's very filling and satisfying.

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Macros per portion:

  • Calories 426

  • Total Fat 35.1g

  • Saturated Fat 15.3g

  • Cholesterol 263mg

  • Sodium 417mg

  • Total Carbohydrate 8.5g

  • Dietary Fiber 2.9g

  • Total Sugars 2.9g

  • Protein 21.6g

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