keto friendly

Cheese pie

Posted on March 2, 2021 at 9:02 am

What kind of filling should you put into your lovely keto friendly pie crust? A keto frendly filling, such as cheese pie.

To pre-empt a possible question, “what is the difference between cheese pie and quiche?” Simply the ratio of ingredients and the intention. With quiche the intention is to showcase and enhance the custard. With cheese pie it’s all about the cheese, with the other ingredients being there to support the cheese.

This is a non-recipe. Ingredients are very much played by ear. Allow yourself to go with what feels good, rather than sweating precision – just like quiche and frittata, cheese pie is fridge velcro.

SHREDDED CHEESE
You want a bunch of it, at least a half pound / quarter kilo. What cheese? Up to you. I usually have young Cheddar, aged Cheddar, and bulk parmesan. Want to make it with cream cheese and blue cheese? Go for it! Just make sure the cream cheese is softened and beaten so that it will integrate properly with the rest of the ingredients.

EGGS
You’ll want 3 or 4 large eggs. Beat them with a little milk, cream, or water. Season lightly with salt and pepper.

OTHER INGREDIENTS
You can bulk out the ingredients by addition of pantry staples such as dried potato flakes, cooked crumbled bacon, or any fresh or cooked veggies you have lying around the fridge. Only add herbs and spices where they will enhance the cheese. Spicy chili peppers will drown out most cheeses, so this is not the recipe for them.

ASSEMBLY
Assemble your cheese in your crust in reverse order of strength, from weakest flavour to strongest. I put the bulk orange Cheddar in first, followed by parmesan, then the strong mature Cheddar on top. You might want to keep a little of the strong cheese back to sprinkle artistically on top of the eggs.

Pour the eggs over the cheese. The eggs are here to provide support for the cheese, not to be the feature ingredient.

COOKING TIME
You want to cook this hotter and longer than a quiche, because you have a lot of cheese to melt. I generally go with a 375f / 190c oven for 30 to 40 minutes, or until the cheese topping has picked up some nice colour. The custard should be firm set.

SERVING YOUR CHEESE PIE
Serve it hot or cold. Feel free to put on whatever fancy toppings you like such as chopped parsley, crumbled bacon, or even more cheese. I won’t judge you!

CONCLUSION
Cheese pie is all about making a lot of food dirt cheap for those times when there is a bit too much month left before payday. Play around with the ratios and the cheese blends, but always bear in mind this is cheese pie. Allow the cheese to stand front and centre.

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Keto friendly pie crust

Posted on March 2, 2021 at 8:36 am

Low carb, flaky pie crust. Just what you need!

This recipe makes one 9 inch pie crust.

  • 1.5 cups / 144 grams almond flour
  • 4 tablespoons / 56 grams butter, cubed
  • 1 oz / 28 g cream cheese
  • 1 tsp apple cider vinegar
  • 1 large egg
  • 1/4 tsp salt (optional)
  • Add the first 3 ingredients to your food processor or mixer. Mix until they form something that looks like coarse wet sand. Add the rest of the ingredients and blend until they come together.

    No food processor or mixer? No problem, use a pastry knife or a couple of table knives to chop everything together into a lovely mess.

    Roll the dough into a ball and cover with plastic wrap. Chill in the fridge for a couple of hours to allow the butter and the cheese to get completely chilled.

    To make your pie crust, form it into your pie pan with your hands. Rolling it out is a spectacularly messy process, so go for the more rustic look of hand shaping it in place.

    Preheat your oven to 350f / 180c and blind bake the crust for 15 minutes – place baking parchment or foil over the crust and fill the parchment with weights such as baking beads, dry beans, or dry rice. After 15 minutes pull the parchment / foil and weights off the crust and bake for another 5 to 10 minutes or until your crust is golden brown and delicious looking.

    Fill and bake as normal with your preferred fillings.

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    Keto friendly chocolate syrup

    Posted on February 18, 2021 at 1:54 pm
  • 1 cup / 240ml water
  • 1/2 cup / 120ml cocoa powder
  • 1/3 cup / 80ml no sugar granular sweetener of your choice
  • pinch salt
  • 1 teaspoon vanilla
  • Add the first 4 ingredients to a small saucepan. Bring to a boil, then simmer for 5 minutes or until thickened. Add vanilla and stir to incorporate.

    MOCHA COFFEE
    Add 2 to 4 tablespoons of this syrup to your coffee and top with foamed milk of your choice.

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    Gluten free instant chocolate mug cake

    Posted on September 28, 2020 at 11:52 am

    Yes, another mug cake. I’m having fun with it, so why not?

    Add to a large mug

  • 2 tablespoons butter
  • 1 to 4 tablespoons monkfruit/erithrytol blend, or similar, to your taste
  • optional – pinch of salt
  • Microwave on high for 30-45 seconds until the butter is melted. Stir to incorporate and allow to cool slightly. Add

  • 3 tablespoons almond flour
  • 1 egg
  • 1 teaspoon vailla
  • 1/2 teaspoon baking powder
  • 2 teaspoons cocoa powder
  • Stir to incorporate. Microwave on high for 90 to 120 seconds. Bingo, gluten free, keto friendly, chocolate cake.

    CUSTOMISE IT
    Instead of butter, use a neutral oil such as avocado, or a characterful oil like coconut.
    Instead of vanilla, use maple flavouring, or any other you want to try.
    Want to amp up the chocolate? Add chocolate chips, or a little instant coffee powder.
    Why not add dried fruit, or other baking chips like butterscotch? Why not add chopped or whole nuts?
    Nut allergy? You can use any flour you like. This should work with buckwheat, millet, or any other flour that suits your needs.
    Vegan? I would love to hear how you can tweak this recipe to suit your tastes. Please feel free to reply to this with your comments!

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